Chocolate Chip Monkey Bread

a warm area until it doubles in size 50 to 60 minutes.
While the dough is rising mix brown sugar cinnamon and mini chocolate chips together in a bowl. Place melted butter in second bowl. Set aside.
Gently remove the dough from the bowl and pat into a rough 8inch square. Using a bench scraper or knife cut dough into 64 pieces.
Roll each piece of dough into a ball. Working one at a time dip the balls into the melted butter allowing excess butter to drip back into the bowl. Roll in the brown sugar mixture then layer balls in the muffin tin or mini Bundt pan staggering seams where dough balls meet as you build layers. Once filled let the unbaked dough rest for another 45 minutes.
Preheat oven to 350 degrees F. Bake until the top is deep brown and caramel begins to bubble around the edges about 25 minutes. Cool in the pan for 5 minutes then turn out onto a platter and allow to cool about 10 minutes.
While the monkey bread cools whisk the confectioners sugar almond milk and vanilla bean paste in a small bowl until the lumps are gone. Using a whisk drizzle the glaze over the monkey bread letting it run over top and down the sides of the bread. Serve warm.
NOTES
A muffin tin ill work just as well so no worries if you dont have a special mini bundt pan.
Nutrition Information
Calories 677kcal Carbohydrates 111g Protein 8g Fat 23g Saturated Fat 14g Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 43mg Sodium 662mg Potassium 106mg Fiber 3g Sugar 69g Vitamin A 515IU Vitamin C 0 2mg Calcium 122mg Iron 3mg