Pin This Garlic Parmesan Monkey Bread is a crowd-pleasing pull-apart loaf layered with garlicky butter, fresh herbs, and a double hit of Parmesan and melty mozzarella. It is just the thing for sharing around the table or as a fun appetizer at a gathering.
The first time I served this, my family camped out at the kitchen counter pulling piece after piece while it was still warm. Now it makes an appearance at almost every holiday and it never lasts long.
Ingredients
- Refrigerated biscuit dough: gives you soft, pillowy texture with no kneading. Choose a quality brand and check ingredients for fewer additives
- Unsalted butter: delivers rich flavor and lets you control the saltiness. Use real butter for the best taste
- Minced garlic: brings big punch and aroma. Go for fresh, firm cloves
- Fresh parsley and chives: add color and brightness. Look for vibrant green leaves
- Salt and freshly ground black pepper: season your bread just right. Use kosher salt if you have it
- Grated Parmesan cheese: infuses every bite with nutty tang. Buy a block to grate fresh for bigger flavor
- Shredded mozzarella cheese: adds gooey meltiness. Use whole milk mozzarella if you want the extra richness and stretchiness
Instructions
- Prep the Oven and Pan:
- Set your oven to 180 Celsius or 350 Fahrenheit well before you begin so it is fully hot when the bread goes in. Grease your 10 cup Bundt pan or 23 centimeter cake pan so nothing sticks and cleanup is easy
- Prepare the Dough:
- With a sharp knife or kitchen scissors cut each biscuit into four even pieces. This size gives lots of golden edges and easy pulling later
- Mix the Garlic Butter:
- Melt your butter slowly in a small pan or microwave. Stir in the minced garlic parsley chives salt and pepper. Mixing everything while the butter is still warm will help the flavor bloom
- Coat the Dough Pieces:
- Pour the cut dough into the butter bowl. Toss gently with a spatula or your hands until every piece is glossy and coated in herbs and garlic
- Add the Cheese:
- Sprinkle the grated Parmesan over the dough. Toss again so the cheese clings and gets between the layers. If using mozzarella set aside for the next step
- Layer and Assemble:
- Spoon half of the coated dough into your prepared pan so it covers the bottom. Scatter half the shredded mozzarella on top then add the rest of the dough and finish with more mozzarella
- Bake:
- Put the pan on the center rack and bake for about 30 minutes. Watch for a deep golden top. The bread should feel firm and not doughy when lightly pressed
- Cool and Invert:
- Let the bread cool in the pan for at least five minutes. Run a knife around the edges if you need to help release. Place a large plate on top and flip it over so the beautiful pull-apart loaf comes out in one piece
- Serve Warm:
- Garnish with extra parsley if you like. Serve as soon as possible for maximum gooeyness and aroma
Pin I cannot resist the golden cheesy crust that forms on the top and sides as it bakes. My daughter gets to sprinkle the last bit of mozzarella over the final layer and it always becomes her favorite part of helping out in the kitchen.
Storage Tips
Keep leftovers in an airtight container at room temperature for up to a day or in the refrigerator for up to three days. Reheat slices in the oven covered loosely with foil to keep them soft and fresh. For a crispy crust reheat uncovered
Ingredient Substitutions
If you do not have refrigerated biscuit dough you can use pizza dough or basic bread dough in the same quantities. Dried parsley or chives will work but halve the quantity as dried herbs are stronger. For a different cheesy twist try Asiago or pecorino in place of Parmesan
Serving Suggestions
Serve alongside a tomato-based soup or as a side for pasta and roasted meats. This bread is also terrific on appetizer tables because it is easy to grab and share. Warm marinara or pesto make great dipping sauces
Cultural and Historical Context
Monkey bread has its roots as a sweet treat from Hungarian immigrants but the savory garlic cheese version became popular at American parties and potlucks. It is known for its interactive pull apart presentation that makes everyone reach in for more
Seasonal Adaptations
Use fresh herbs from your garden in the summer for extra brightness. Switch out the cheeses for seasonal favorites such as smoked gouda around the holidays. Pair with hearty chili or soups in winter for instant comfort
Success Stories
Even guests who are usually not big on bread go back for seconds and thirds with this recipe. I have brought it to both family dinners and neighborhood cookouts and it is always the first dish to disappear
Freezer Meal Conversion
Freeze unbaked assembled bread tightly wrapped up to one month. Thaw in the fridge overnight and bake as directed adjusting baking time upwards if needed. This is a handy way to prep ahead for busy entertaining days
Pin This bread is sure to become a new favorite at your gatherings. Serve it hot to enjoy every cheesy, garlicky pull apart bite.
Recipe FAQ
- → What type of dough is best for pull-apart bread?
Refrigerated biscuit dough works well for easy preparation. Homemade pizza or bread dough is a great option for extra flavor.
- → Can dried herbs be used in place of fresh?
Yes, dried parsley and chives are fine. Use half the quantity of dried herbs compared to fresh.
- → How can I make the bread extra cheesy?
Incorporate shredded mozzarella. Sprinkle it between dough layers for gooey, melted cheese in each bite.
- → What is the ideal pan for baking?
A Bundt pan gives a classic shape, but a 9-inch cake pan works well too. Both create evenly baked bread pieces.
- → How should the bread be served?
Serve warm, straight from the oven, garnished with fresh parsley. Marinara sauce makes a tasty dip.
- → What allergens should I be aware of?
This dish contains wheat, milk, and dairy. Check dough and cheese labels if using store-bought ingredients.