Brooke'S Chocolate Monkey Bread

• 1/2 cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• 3 (16 1/3 ounce) cans refrigerated flaky layer biscuits, cut into quarters
• 3/4 cup firmly packed brown sugar
• 1/2 cup butter
• 1/2 cup light corn syrup

1. Preheat oven to 350u0b0.
2. Spray a 12-15-cup fluted pan with nonstick cooking spray.
3. In a small bowl, combine sugar, 1 teaspoon cocoa, and cinnamon.
4. Dredge biscuit quarters in sugar mixture to coat; layer in prepared pan.
5. In a small saucepan, combine brown sugar, butter, corn syrup, and remaining 2 tablespoons cocoa powder.
6. Cook over med-high heat, stirring constantly, until mixture comes to a boil; boil for 1 minute.
7. Pour mixture over layered biscuits.
8. Bake for 40-50 minutes or until biscuits are done, covering bread with foil to prevent excess browning, if necessary.
9. Let stand for 5 minutes.
10. Invert monkey bread onto a platter to serve.

sugar, cocoa, cocoa, ground cinnamon, layer, brown sugar, butter, light corn syrup

Taken from www.food.com/recipe/brookes-chocolate-monkey-bread-496435 (may not work)