Pull-apart monkey bread loaded with melted cheese, garlic butter, and fresh herbs—perfect as a snack, appetizer, or party side dish. This savory twist on the classic sweet monkey bread is buttery, cheesy, and completely irresistible. I like serving this bread for game days, holiday spreads, or any gathering where warm, comforting food is welcome.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cans (16.3 oz each) refrigerated biscuit dough
1/2 cup unsalted butter, melted
4 cloves garlic, minced
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives (optional)
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon salt
Nonstick cooking spray
Directions
I preheat the oven to 350°F (175°C) and generously grease a Bundt pan with nonstick cooking spray.
I cut each biscuit into quarters and set them aside.
In a large bowl, I mix the melted butter with minced garlic, salt, parsley, and chives (if I’m using them).
I add the biscuit pieces to the butter mixture and toss to coat everything evenly.
I layer half of the coated biscuit pieces in the Bundt pan, then sprinkle half of the mozzarella and Parmesan over the top.
Then I repeat with the remaining biscuit pieces and cheeses, finishing with a sprinkle of crushed red pepper flakes if I want a little heat.
I bake the bread for 35–40 minutes, or until it’s golden brown and cooked through.
After baking, I let it cool in the pan for 5–10 minutes, then carefully invert it onto a serving plate.
I like serving it warm, either on its own or with dipping sauces like marinara or ranch.
Servings and timing
This recipe makes 8 servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Each serving contains approximately 310 kcal.
Variations
I sometimes swap in cheddar or Monterey Jack for a sharper or milder flavor twist.
For a meaty option, I mix in cooked crumbled bacon or mini pepperoni slices.
If I’m going for a spicier version, I double the red pepper flakes or add a bit of hot sauce to the butter mixture.
I’ve also used homemade pizza dough instead of biscuit dough for a slightly different texture.
Storage/Reheating
I store leftover monkey bread in an airtight container in the refrigerator for up to 3 days.
To reheat, I place slices in a 300°F (150°C) oven for 10–15 minutes until warmed through, or microwave individual portions for 30–45 seconds.
If I want to freeze it, I wrap it tightly in foil and plastic wrap, then freeze for up to one month. I reheat it in the oven from frozen, adding a few extra minutes.
FAQs
How do I know when monkey bread is done baking?
I look for a deep golden brown color on top, and I check that the center pieces aren’t doughy by inserting a skewer or knife—it should come out clean.
Can I make this ahead of time?
Yes, I prep the bread and refrigerate it (unbaked) overnight. Then I bake it fresh the next day, adding a couple of extra minutes to the baking time.
What other herbs can I use?
I’ve used thyme, basil, and oregano instead of parsley and chives—they all add great flavor, depending on what I have on hand.
Can I use fresh dough instead of biscuit dough?
Yes, pizza dough or homemade biscuit dough works great too, though the texture might be slightly different—more chewy than flaky.
Is it okay to bake this in a different pan?
Definitely. I’ve used a loaf pan or a 9×13-inch dish in place of a Bundt pan. I just adjust the baking time and check for doneness as needed.
Conclusion
This Cheesy Garlic Monkey Bread is one of my go-to recipes when I need something comforting, shareable, and sure to impress. It’s simple to prepare, loaded with flavor, and endlessly adaptable. Whether it’s for a party, family dinner, or just because I’m craving cheesy bread, I always come back to this crowd-pleaser.
📖 Recipe:
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Cheesy Garlic Monkey Bread
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Pull-apart Cheesy Garlic Monkey Bread made with biscuit dough, mozzarella, Parmesan, garlic butter, and herbs. It’s a savory, crowd-pleasing snack or side dish perfect for parties and gatherings.
Ingredients
2 cans (16.3 oz each) refrigerated biscuit dough
1/2 cup unsalted butter, melted
4 cloves garlic, minced
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives (optional)
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon salt
Nonstick cooking spray
Instructions
- Preheat the oven to 350°F (175°C) and generously grease a Bundt pan with nonstick cooking spray.
- Cut each biscuit into quarters and set aside.
- In a large bowl, mix the melted butter with minced garlic, salt, parsley, and chives (if using).
- Add the biscuit pieces to the butter mixture and toss to coat evenly.
- Layer half of the coated biscuit pieces in the Bundt pan, then sprinkle half of the mozzarella and Parmesan over the top.
- Repeat with the remaining biscuit pieces and cheeses, finishing with a sprinkle of crushed red pepper flakes if desired.
- Bake for 35–40 minutes, or until golden brown and cooked through.
- Let cool in the pan for 5–10 minutes, then carefully invert onto a serving plate.
- Serve warm, on its own or with dipping sauces like marinara or ranch.
Notes
Swap in cheddar or Monterey Jack for a different cheese flavor.
Add cooked crumbled bacon or mini pepperoni for a meaty version.
Double red pepper flakes or add hot sauce for extra spice.
Homemade pizza dough can be used instead of biscuit dough.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 300°F oven for 10–15 minutes or microwave for 30–45 seconds.
Freeze for up to 1 month; reheat in oven from frozen with extra minutes added.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
