Incredible is one word to describe this Monkey Bread recipe… Vanishing, mouth-watering, best-ever are some other words I wanted to use. But hopefully just looking at this beautiful dinner roll option will help you decide that this is absolutely the bread you need to serve at your table. Best of all, incredible savory monkey bread is also easy monkey bread.
Get creative with your choice of toppings for this bread. The more variety you choose, the more colorful and tasty it’ll be! For the version shown here, I used a combination of fresh chopped parsley, poppy seeds, and pine nuts. Dried cranberries with some cracked black pepper add a hint of sweet with all the savory options, not to mention pretty color. Parmesan cheese and cheddar are essential options – well because hello, cheese on bread!
This bread is amazingly easy, but also amazingly delicious. Canned refrigerator rolls are the base. But I have to give a recommendation here. If you can find them, Immaculate brand Buttermilk Biscuits are excellent. No hydrogenated oils are used in the biscuits and the flavor tastes as good or better than homemade. I find them regularly at Whole Foods, Target and Sprouts markets. Recently, I’ve been using Trader Joe’s brand of buttermilk biscuits, and they’re just as good. Anyway, let me show you how easy this recipe is:
First generously grease a Bundt pan with butter. Butter is an important flavor enhancer for all monkey bread.
Then melt more butter and add minced fresh garlic. Mince it as tiny as you can. The garlic will adhere to your rolls before you add the other toppings. Alternately, you could place the garlic in its own bowl and roll the pieces in garlic before dipping in the butter to get a lot more garlic on every bite.
Then get creative with your toppings, just make sure to use at least one cheese option. Fresh herbs are pretty, but dried work equally as well. Dried herbs are more concentrated than fresh, so you might want to use them sparingly. The poppy seeds are pretty and add a nice little crunch, but they coat the rolls pretty heavily and will be the most likely to fall “out of form” when you take the monkey bread out of the pan, if that matters to you. You could sprinkle the poppy seeds rather than roll them, but I went for full coverage so I rolled mine.
As you line your pan with the dipped rolls, try to alternate them for the look you’re going for. Just keep adding around the pan and it’ll come together in a snap. The oven temperature of 350F degrees works perfectly for the dark non-stick Bundt pan. However, have some aluminum foil ready to cover the bread during the last 5 or 10 minutes of baking to ensure it doesn’t get too dark.
Here’s why you want to be generous when buttering your pan. The result is buttery, golden pieces of bread with tasty toppings that your little and big monkeys will be quick to pull off and pop in their mouths. The bread can be served like this or easily turned back over on a serving platter so the pretty top is visible. The more cheese you use, the more likely the bread is to hold together when flipped. That doesn’t matter to me because it looks just as pretty when some of the pieces fall out-of-place.
If you need more reasons to choose Incredible Savory Monkey Bread for your next meal, how about these- The monkey bread can be assembled the day before serving. If you’re looking for a recipe to let the kids help with, this is a fun one for them. Enjoy this at your next gathering and be ready for it to become a menu staple. And if you want a super cheesy roll option, check out my Incredible Cheese Bombs. (Yes, another ‘incredible’ recipe) Cheers and enjoy!
- 2 (16 ounce) cans of 8-count each refrigerated buttermilk biscuits
- ½ cup (1 stick) salted butter, melted
- 3 garlic cloves, very finely minced
- 5 or more different herbs and/or cheeses as coatings. For my recipe, I used fresh chopped parsley, chopped pine nuts, dried cranberries with fresh black pepper, poppy seeds, shredded cheddar, grated Parmesan with paprika. Change your seasonings and cheese depending on the menu. Change out of few options and add taco seasoning to your cheese plus some red pepper flakes for a Tex Mex option. Fresh or dried basil and oregano add an Italian flare.
- Preheat oven to 350F degrees. Very generously grease a 9- or 10-inch Bundt pan with butter. I used a dark non-stick Bundt pan and 350F degrees was perfect, so don't feel you need to lower the temperature unless your oven runs hot.
- Place your desired herbs and cheeses into small dipping bowls. I used about ½ cup of each. Again, see below for tips and ideas for delicious herb and cheese options.
- Stir minced garlic into melted butter. Cut each biscuit in half and roll into a ball. Complete this step before you start dipping in butter because if your hands are greasy, the rolls won't stay intact.
- Dip each biscuit ball in butter and garlic mixture. Some of the garlic should adhere to the rolls as you do this. As you start to run low on the butter, more of the garlic will stick, so don't worry if it doesn't as much at the beginning. Roll each ball in desired coating and arrange the biscuits in the pan so the various coatings are alternated.
- Bake for 30 to 35 minutes until biscuits are done and surface is golden. I highly recommend laying a sheet of aluminum foil on top of the biscuits at around 25 minutes to prevent the top from getting too brown too fast.
- Cool in pan for 5 minutes. Run a thin, soft rubber spatula around the edge and down the sides of the pan to loosen any stuck cheese, if necessary. Invert onto a plate, then lay serving platter on top and flip bread over onto serving platter.
- Recipe Tips:
- You can assemble the monkey bread up to a day ahead of serving. Cover tightly with plastic wrap and then remove from refrigerator while oven is preheating.
- Any type of refrigerated dough can work here, like flaky version rolls. Just make sure the total amount used is 32 ounces.