Italian Monkey Bread
A warm, cheesy, and fun pull-apart bread that is quick to make and perfect for gatherings.
Ingredients
For the dough
- 2 cans refrigerated biscuit dough Standard size cans
For the garlic butter mixture
- 1 stick butter Salted is fine
- 3 to 4 cloves garlic, minced Or 1 to 1.5 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped parsley Optional, but adds color
- 1 to 1.5 cups shredded mozzarella For best results
- 1/2 cup grated parmesan
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes Optional for a slight kick
For the pan
- Butter or nonstick spray For greasing the pan
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your Bundt pan well.
- Open the biscuit cans and cut each biscuit into quarters.
- In a small pot or microwave-safe bowl, melt the butter, then stir in garlic, Italian seasoning, a pinch of salt, and some pepper.
- Toss the dough pieces in a large bowl with the garlic butter until they are evenly coated.
- Add mozzarella and parmesan, mixing with your hands to ensure cheese adheres to the dough.
Baking
- Drop the coated dough pieces into the prepared pan, spreading them out as you go.
- If there's any extra cheese, sprinkle it over the top.
- Bake for about 30 to 40 minutes or until the surface is golden and the center is cooked through.
- Let it cool in the pan for 5 to 10 minutes before flipping it onto a plate.
Notes
Best served warm. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.