Savory Monkey Bread is an easy, pull-apart bread made with refrigerated biscuits, garlic butter, cheese, herbs, nuts, seeds, and a touch of dried fruit. Each piece has a slightly different coating, making this beautiful Bundt-pan bread especially fun to pull apart and share.
This Savory Monkey Bread looks impressive on the table, but it’s surprisingly easy to make. Refrigerated biscuit pieces are dipped in garlic butter, rolled in a variety of savory toppings, and layered in a Bundt pan before baking until golden and tender.
What makes this recipe especially fun is that no two bites are exactly alike. Some pieces are cheesy, some herby or nutty, and others have a little sweet-savory contrast from dried cranberries. Serve it warm as an appetizer, alongside dinner, or as part of a holiday spread and let everyone pull off their favorite pieces.
Why You’ll Love This Savory Monkey Bread
This is one of those recipes that delivers a lot of visual impact without requiring complicated prep or homemade dough.
- Easy shortcut: Refrigerated biscuits eliminate the need to make and proof yeast dough.
- Fun to share: Everyone can pull off individual pieces right from the loaf.
- Lots of flavor: Garlic butter, cheeses, herbs, nuts, seeds, and dried cranberries create a variety of savory bites.
- Easy to customize: Change up the coatings according to what you like or already have on hand.
- Great for entertaining: The Bundt-pan shape makes an impressive centerpiece for a party, holiday meal, or appetizer table.
Ingredients You’ll Need
The ingredient list may look long at first glance, but most of it is made up of small amounts of flavorful toppings used to coat the biscuit pieces.
- Refrigerated biscuits: The easy base for the monkey bread and the reason this recipe comes together so quickly.
- Butter and garlic: Coat each piece and help the toppings stick while adding plenty of flavor.
- Cheese: Cheddar and Parmesan give some of the pieces a salty, cheesy coating.
- Fresh herbs: Add color and fresh savory flavor.
- Nuts and seeds: Pine nuts and poppy seeds add texture and make the individual pieces more interesting.
- Dried cranberries: A little sweet-tart contrast works especially well with the savory ingredients.
- Seasonings: Pepper, paprika, and the other seasonings round out the different coatings.
Savory Monkey Bread Topping Ideas
One of the best things about this recipe is the assortment of coatings. You can make it exactly as written or use the combinations as inspiration and create your own.
- Parmesan and paprika for a salty, savory bite with a little color.
- Cheddar cheese for rich, cheesy pieces throughout the bread.
- Parsley and pine nuts for fresh herb flavor and a subtle nutty crunch.
- Dried cranberries and black pepper for a sweet-savory combination.
- Poppy seeds for a simple coating with great texture.
- Feel free to substitute other finely chopped herbs, cheeses, seeds, or nuts you enjoy.
How to Make Savory Monkey Bread
Despite its impressive appearance, savory monkey bread is mostly a matter of dipping, coating, and layering. Your process photos will be especially useful here because readers can immediately see how the different toppings come together.
- Prepare the pan. Grease the Bundt pan thoroughly so the bread releases easily after baking.
- Prepare the toppings. Place the different cheeses, herbs, nuts, seeds, and seasonings in separate shallow bowls.
- Cut the biscuits. Separate the refrigerated biscuits and cut them into smaller pieces for easy pull-apart portions.
- Dip in garlic butter. Coat each biscuit piece in the melted garlic butter.
- Add the toppings. Roll or dip the buttered pieces into the different savory coatings.
- Fill the Bundt pan. Arrange the coated pieces randomly in the prepared pan, distributing the different flavors throughout.
- Bake until golden. Bake until the bread is deeply golden and the biscuit pieces in the center are completely cooked.
- Turn out and serve. Let the bread rest briefly, then carefully invert it onto a serving plate and serve warm.
Tips for the Best Savory Monkey Bread
A few simple details help the biscuit pieces bake evenly and make it easier to turn the finished bread out of the pan.
- Grease the Bundt pan well, including all the grooves and the center tube.
- Distribute the different coatings randomly rather than grouping one flavor together.
- Avoid packing the biscuit pieces too tightly; they need a little room to expand as they bake.
- Check the center pieces for doneness since they will take longer to bake than those around the outside.
- If the top is browning before the center is done, loosely cover the pan with foil for the remainder of the baking time.
- Allow the bread to rest briefly before inverting, but don’t let it cool completely in the pan.
Make Ahead and Storage
Savory monkey bread is at its best served warm, when the biscuit pieces are soft and the cheeses and garlic butter are especially flavorful.
- To prep ahead: Prepare the toppings and garlic butter in advance and refrigerate separately, then assemble the bread shortly before baking.
- To store: Cover leftover monkey bread and refrigerate for up to 3 days.
- To reheat: Warm individual portions briefly in the microwave or reheat larger portions in a low oven until warmed through.
- For best texture: Serve the bread the day it is baked whenever possible.
Frequently Asked Questions
These are the questions I’d use for the FAQ section because they match the recipe and also pick up some of the search language we saw in GSC.
- Can I make savory monkey bread with canned biscuits?
Yes. Refrigerated canned biscuits are what make this version especially quick and easy. - Can I make savory monkey bread from scratch?
You can make monkey bread with homemade yeast dough, but this recipe was specifically developed using refrigerated biscuits for an easier preparation. - Can I change the toppings?
Absolutely. Keep the garlic-butter base and substitute cheeses, herbs, nuts, or seeds that you enjoy. - How do I know when monkey bread is done?
The outside should be nicely golden and, most importantly, the biscuit pieces near the center of the Bundt pan should be completely baked rather than doughy. - Can I make savory monkey bread ahead of time?
For the best texture, I recommend baking it shortly before serving. You can prepare the individual toppings ahead so assembly goes quickly.
What to Serve with Savory Monkey Bread
Because this bread is so easy to pull apart and share, it works equally well as an appetizer or as bread alongside a meal.
- Serve it as a party or game-day appetizer and let guests pull off pieces as they like.
- Add it to a holiday appetizer spread or serve it before Thanksgiving or Christmas dinner.
- Use it in place of dinner rolls alongside soups, stews, pasta, or roasted meats.
- Add it to a brunch spread with egg dishes, fruit, and other savory favorites.
- Serve it warm right in the center of the table for a casual family dinner.
This Savory Monkey Bread is proof that an impressive-looking bread doesn’t have to involve homemade dough or hours in the kitchen. The buttery biscuit pieces, colorful assortment of savory toppings, and pull-apart presentation make it just as fun to eat as it is to serve. Change up the coatings to make it your own, and be sure to enjoy it warm when those garlicky, cheesy bites are at their best.
Savory Monkey Bread
Ingredients
- 2- 16 oz. cans of 8-count each refrigerated buttermilk biscuits
- ½ cup salted butter melted
- 3 cloves garlic minced fine
Savory Coatings
- chopped fresh parsley
- chopped pine nuts
- chopped dried cranberries mixed with freshly ground black pepper
- poppy seeds
- shredded cheddar cheese
- shredded Parmesan cheese mixed with paprika
Instructions
- Prepare the pan. Preheat oven to 350°F. Generously grease a 9- or 10-inch Bundt pan with butter, making sure to coat the grooves and center tube well.
- Prepare the coatings. Place your chosen herbs, cheeses, nuts, seeds, and other coatings in separate small bowls.
- Shape the biscuits. Stir the minced garlic into the melted butter. Cut each biscuit in half and roll each piece into a ball. Shape all the biscuit pieces before beginning the dipping process so your hands stay clean enough for the dough to hold its shape.
- Dip and coat. Dip each biscuit ball in the garlic butter, then roll in one of the prepared coatings. Arrange in the Bundt pan, alternating the different coatings as you go.
- Bake. Bake for 30 to 35 minutes, until the biscuits are cooked through and the bread is golden. Loosely cover the pan with foil after about 25 minutes if the top is browning too quickly.
- Cool and unmold. Cool in the pan for 5 minutes. If necessary, run a thin silicone spatula around the edges to loosen any cheese that has stuck to the pan. Invert onto a plate, then place your serving platter over the bread and flip once more so the rounded side faces up. Serve warm.
Notes
- Choose your own coatings: Use the suggested combination or customize the bread to suit your meal. For a Tex-Mex variation, try shredded cheese with taco seasoning and red pepper flakes. Basil, oregano, Parmesan, and other Italian herbs work well for an Italian-inspired version.
- Use about 5 coatings: A variety of colors, flavors, and textures is part of what makes this monkey bread so appealing. You don’t need an exact ½ cup of every coating; just have enough for dipping.
- Grease the pan generously: This helps the bread release cleanly and gives the outer biscuit pieces beautifully golden edges.
- Make ahead: Assemble the monkey bread up to 1 day ahead, cover tightly, and refrigerate. Remove it from the refrigerator while the oven preheats, then bake as directed. I would watch the baking time closely here because a chilled Bundt pan of dough may need a few additional minutes.
- Other refrigerated biscuits: Other styles of refrigerated biscuit dough can be used. Aim for approximately 32 ounces of dough total.
- For extra cheesy bites: Lightly press a little additional cheese onto the cheese-coated pieces before baking. Keep it modest so excess melted cheese doesn’t make the bread difficult to release from the pan.
My bread was 50% uncooked and raw. Two canisters only filled my 10” Bundt pan half way, so I added another canister. I increased the bake time by 10 minutes but that wasn’t enough. I really want to try it again, so I’ll find a smaller pan. It is very hard to tell from the outside appearance if it is cooked all the way.
Hi Terri, my bundt pan is a 10″ also. Two canisters will rise in the oven to look just like what you see in my post. Adding the third canister isn’t necessary. I hope you give it a try again and make it just as directed. I promise you won’t be disappointed!
Thank you for sharing this recipe. Everyone loved it! It’s simple to mae but feels like something special!
Hi Gina, glad you liked it! Thanks for taking the time to comment.
Sounds delicious! If I double recipe do I use 2 Bundt pans?
Hi Therese, yes you should use two bundt pans if you double the recipe.
I can’t wait to make these. They look incredible! Only difference I will make is since I make bread every week I’ll just use some of mine to make into balls . Thanks so much for sharing!!!
Vickie, I love this! Yours will be even better!
Great. Kids had loads of fun preparing and eating!
Thanks Margaret! This is the perfect recipe for kids to help. 🙂
2g of carbs?
LOL no.
Ha! Thanks for catching that Molly. That would be nice, wouldn’t it? I’ve corrected the nutrition information. 🙂
So every piece gets garlic butter first? Even the cranberries? I’m confused by the directions saying “Dip each biscuit ball in butter and garlic mixture.“ Several people have commented that this is both sweet and savory, just verifying that all the balls should have garlic on them before rolling in a topping?
Yes, dip each one in the butter/garlic mixture and then roll in the different toppings. Even the ones with cranberries. You won’t be sorry. 🙂
I made this as our rolls for Thanksgiving and they were such a hit!! I recommend trying out Trader Joe’s Everything But the Bagel Seasoning on some rolls- it was delicious. Thanks for a great recipe!
This sounds like the perfect gift for the “salty treats” lover that I work for. I would love to get reheating instructions for it as I am planning to make it and give as part of a Christmas Goodies Basket and I would love to include those instructions with it.
Hi Lori, I’ve never reheated them so this is a guess, though I’ll call it a good one based on experience with other breads. “To serve heated, baked in 325F preheated oven for 12-15 minutes.”
Think this could be made in a different pan than a bundt pan?
Hi Nikki, Absolutely. I’ve only made it in a bundt pan but any baking pan will work. You might not need to bake it for as long however, if your bread layers are more shallow than if they were in a bundt (if that makes sense). If you put them in a single layer, just watch for them to turn golden. Thanks for stopping by!
I made this yesterday for Easter dinner. It was a big hit! I guess I thought the bread would “rise” higher up the bundt pan. I use a 9 or 10″ pan. It seems to go higher in your photos. Anyhow, it was great and my youngest grandaughter was thrilled to be able to do most of the preparation…they will now be called Gwennie’s Buns! ha ha.I will look for the Immaculate Baking biscuits at Target next time.
Hi Joannie, I love this! “Gweenie’s buns!”, how cute. I’m glad they were a hit even if they didn’t rise as high. I’ve made them before with Pillsbury rolls also and I don’t remember thinking they didn’t rise up enough. Thanks for taking the time to comment!
Hi there! I’m confused a little as to what the end result is? One picture showed a golden bread, but the last few pictures show the individual pieces. What does it look like when baked?
The bread comes out as one golden piece that then can be taken apart into the individual “rolls”. The picture that looks like golden bread as you called it, is the bottom before turned back over. Hope this helps.
yum! Can’t wait to do this! I am sure my family will love! Thank-you
Hi Gwen, thanks for stopping by. It really is a fun and beautiful way to serve bread.
I made this for Super Bowl Sunday this year. It was a great add to the mix of food but was also very unique. I love that there’s a little something for everyone: sweet, salty, savory. It was so easy and quick to throw together. I baked it at home and then just warmed it up in my friend’s oven when it was time to eat. There are so many variations you could throw together too. cinnamon and sugar, thyme and swiss, dates and figs…the possibilities are endless. Thanks for the great recipe!
I’m a huge fan of sweet version of monkey bread and can’t wait to try out your savory version. Maybe to go along with our Christmas dinner? Thanks for sharing!
Michelle, Thanks for stopping by and I’d love to hear what you think of it after you make it. We love it in my family.
Genius idea!
Wow, these are beautiful. I was thisclose to making rolls from scratch this year (so.much.work.) but these look amazing. They are definitely gracing the table this year! I love, love, love that they are semi-homemade. Thanksgiving is stressful enough!
What a stunning recipe Sally. It looks AMAZING!
Someone JUST told me that I need to make this!! So um, me stumbling upon your recipe is just a sign that I truly need to!
Wow Gigi! Let me know if you do and what you think of it. Thanks for stopping by.
Wow! Just WOW! These look so amazing I instantly fell in love with the Instagram pic and had to come visit the site to comment Sally.
So easy, simple and imaginative. I am definitely giving these a shot at Thanksgiving with the family. Thanks and Pinned!
Kevin, I would be honored if any of my recipes made it to your family’s Thanksgiving table. Thanks so much for your friendship and encouragement.