Name: Cheesy Garlic Monkey Bread
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cans (16.3 oz each) refrigerated biscuit dough; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 4 tablespoons unsalted butter, melted; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes (optional); 1/4 cup chopped fresh parsley; Cooking spray or extra oil for greasing pan

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Cheesy Garlic Monkey Bread is a buttery, pull-apart delight packed with gooey mozzarella, zesty garlic, and savory herbs. It’s the kind of recipe I turn to when I want a crowd-pleasing appetizer or a fun, cheesy side dish that’s irresistibly comforting and simple to prepare. Each bite is stuffed with melted cheese, coated in a garlic butter blend, and baked to golden perfection.

Cheesy Garlic Monkey Bread

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

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

4 tablespoons unsalted butter, melted

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried oregano

½ teaspoon crushed red pepper flakes (optional)

¼ cup chopped fresh parsley

Cooking spray or extra oil for greasing pan

Directions

I start by preheating the oven to 350°F (175°C) and greasing a Bundt pan generously with cooking spray or oil.

Then, I cut each biscuit round into quarters. I flatten each piece slightly, add a pinch of shredded mozzarella cheese in the center, then pinch it closed and roll it into a ball.

In a bowl, I mix melted butter, olive oil, minced garlic, oregano, crushed red pepper flakes (if using), and Parmesan cheese.

I dip each cheese-filled dough ball into the butter mixture, making sure it’s fully coated, and then layer them evenly in the prepared Bundt pan.

Once all the dough balls are in, I pour any leftover butter mixture on top.

I bake for 30–35 minutes, or until the top is golden brown and everything is cooked through.

After baking, I let it rest for 5 minutes before inverting it onto a serving plate.

To finish, I garnish with fresh chopped parsley and serve it warm.

Servings and timing

This recipe makes 8 servings.

Prep time: 20 minutes

Cook time: 35 minutes

Total time: 55 minutes

Calories per serving: Approximately 310 kcal

Variations

I sometimes swap the mozzarella with cheddar or pepper jack for a different flavor kick.

For a meatier version, I like to add small pieces of pepperoni or cooked bacon inside each dough ball.

I’ve also tried using fresh rosemary or Italian seasoning in the butter mixture for a twist.

When I want a slightly lighter option, I use reduced-fat cheese and biscuits.

To make it spicy, I add extra red pepper flakes or a dash of hot sauce to the butter mixture.

Storage/Reheating

To store leftovers, I wrap the bread tightly or place it in an airtight container and keep it in the fridge for up to 3 days. When reheating, I like to use the oven at 300°F (150°C) for about 10 minutes to keep the outside crisp and the inside gooey. For a quicker option, I microwave individual portions for about 30–40 seconds, though it won’t be as crispy.

FAQs

How do I know when the monkey bread is fully baked?

I check if the top is a deep golden brown and gently pull apart a few pieces to make sure the inside dough is cooked through. If it’s still doughy, I bake it for a few more minutes.

Can I make this ahead of time?

Yes, I often assemble it ahead and store it in the fridge (uncooked) for a few hours. When I’m ready, I just pop it in the oven. I don’t recommend prepping it the day before, though, as the dough can get soggy.

What’s the best cheese to use for stuffing?

I usually go with mozzarella because it melts beautifully, but I’ve also tried smoked gouda, provolone, or even cream cheese for something richer.

Can I use homemade biscuit dough?

Definitely. I’ve made it with homemade dough, and it turns out even more flavorful, though it takes more time. The store-bought dough is just super convenient when I’m in a hurry.

What can I serve this with?

I like serving this monkey bread as a party appetizer or alongside soups, pasta dishes, or a big salad. It’s especially great dipped in marinara or ranch sauce.

Conclusion

Cheesy Garlic Monkey Bread is one of those recipes I keep coming back to — it’s easy, fun to make, and always a hit. Whether I’m making it for a party, a family dinner, or just a snack, it’s a guaranteed crowd-pleaser with its cheesy, garlicky pull-apart goodness.

📖 Recipe:

Cheesy Garlic Monkey Bread

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Author: Cheryl
Total Time: 55 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Cheesy Garlic Monkey Bread is a pull-apart bread loaded with gooey mozzarella, garlic butter, and herbs. Perfect as a party appetizer or a cheesy side dish, it's easy to make with biscuit dough and always a crowd favorite.

Instructions

Preheat the oven to 350°F (175°C) and grease a Bundt pan with cooking spray or oil.
Cut each biscuit round into quarters. Flatten each piece slightly, add a pinch of mozzarella cheese in the center, pinch it closed, and roll into a ball.
In a bowl, mix melted butter, olive oil, minced garlic, oregano, crushed red pepper flakes (if using), and Parmesan cheese.
Dip each cheese-filled dough ball into the butter mixture to coat, then layer them evenly in the Bundt pan.
Pour any remaining butter mixture over the dough balls in the pan.
Bake for 30–35 minutes, or until the top is golden brown and the dough is cooked through.
Let rest for 5 minutes before inverting onto a serving plate.
Garnish with chopped fresh parsley and serve warm.