This warm, cheesy Italian Monkey Bread is made with refrigerated biscuit dough, garlic butter, and mozzarella, ready in 50 minutes. Pulling apart the golden, herb-crusted pieces reveals long strings of melted cheese inside. I make this for every family gathering because it disappears instantly.
The Secret To Getting It Right
I used to throw all the dough pieces and cheese into the pan at once, resulting in unevenly baked pockets. Now, I layer the cheese between the coated dough pieces to ensure every bite is equally delicious.
The biggest lesson was learning not to pack the dough too tightly in the bundt pan. Giving the pieces room to expand prevents a dense, doughy center.
Italian Monkey Bread Ingredients
- 2 cans (16 oz each) refrigerated buttermilk biscuits
- 1/2 cup unsalted butter, melted
- 3 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
How To Make Italian Monkey Bread
- Preheat and Prep: Preheat your oven to 350°F and generously grease a 10-inch bundt pan with non-stick spray.
- Prepare the Butter: In a medium bowl, whisk together the melted butter, minced garlic, and Italian seasoning.
- Cut the Dough: Separate the biscuits and cut each one into four equal pieces.
- Coat the Pieces: Toss the biscuit quarters in the garlic butter mixture until they are completely coated.
- Layer the Pan: Place half the dough pieces in the bundt pan, sprinkle with half the mozzarella and Parmesan, then repeat the layers.
- Bake and Serve: Bake for 30 to 35 minutes until the top is golden brown and the dough is cooked through.
Recipe Tips
- Check for doneness: Gently pull apart the center pieces to ensure they are fully baked and not raw.
- Grease thoroughly: Even non-stick bundt pans need a heavy coating of spray to prevent the melted cheese from sticking.
- Serve immediately: The cheese stretch is best enjoyed within the first ten minutes out of the oven.
What To Serve With Italian Monkey Bread
Serve this savory bread alongside a hearty bowl of minestrone soup or a rich lasagna. A side of warm marinara sauce is essential for dipping the pulled pieces.
How To Store
Keep leftover bread in an airtight container at room temperature for up to two days. Reheat individual portions in the microwave for 15 seconds to soften the cheese.
FAQs
Can I use pizza dough instead?
Yes, refrigerated pizza dough works well, but it requires slightly longer baking time.
Do I need a bundt pan?
A bundt pan is best for even baking, but a 9×13 baking dish can work in a pinch.
Can I prepare this ahead of time?
You can assemble it, cover it tightly, and keep it in the fridge overnight before baking.
Nutrition
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 35mg
- Sodium: 580mg
- Total Carbohydrate: 32g
- Protein: 8g
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Italian Monkey Bread
10
servings15
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minutesItalian Monkey Bread features warm, cheesy bites of biscuit dough coated in garlic butter and mozzarella. This easy 50-minute pull-apart recipe is an ideal savory side dish that always steals the show at family dinners.
Ingredients
2 cans (16 oz each) refrigerated buttermilk biscuits
1/2 cup unsalted butter, melted
3 cloves garlic, minced
1 tbsp Italian seasoning
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
- 1. Preheat and Prep: Preheat your oven to 350°F and generously grease a 10-inch bundt pan with non-stick spray.
- 2. Prepare the Butter: In a medium bowl, whisk together the melted butter, minced garlic, and Italian seasoning.
- 3. Cut the Dough: Separate the biscuits and cut each one into four equal pieces.
- 4. Coat the Pieces: Toss the biscuit quarters in the garlic butter mixture until they are completely coated.
- 5. Layer the Pan: Place half the dough pieces in the bundt pan, sprinkle with half the mozzarella and Parmesan, then repeat the layers.
- 6. Bake and Serve: Bake for 30 to 35 minutes until the top is golden brown and the dough is cooked through.
