Garlic Parmesan Monkey Bread

I have a confession. I’ve never, ever, ever had monkey bread (aka pull apart bread). You know..that caramelly, gooey, sugary, bread that people make. Never had it. Never even wanted it. But then I got on pinterest and food bloggers everywhere were making all these different versions of monkey bread. They made the regular monkey bread and some other sweet versions and then some foody bloggers started making monkey bread savory. Pizza monkey bread and cheesy monkey bread, and garlic and herb monkey bread. Those ones, the savory ones, are all monkey breads I could get on board with. I mean, I’m sure I’d like all the sugary ones too because I’m just a carb lover in general. But the savory monkey breads, especially the herb and garlic, YUM.

So when it came to little dude’s party, I knew that a savory monkey bread would be perfect. And I was 100% right on this one. So easy to make and so, so yummy.


Garlic Parmesan Pull-Apart (or Monkey) bread- Adapted from Pastry Affair


-2 packages of Grands biscuits-NOT THE FLAKY BISCUITS! Just get the regular ole can of biscuits.

-1/4 cup of butter, melted

-1 tablespoon dried parsley

-4 garlic cloves-OK, we LOVE garlic and I didn’t think it was too garlicky at all but if you don’t LOVE garlic, cut this back to about 2 cloves.

-1/4 cup of freshly grated Parmesan Cheese-Can I tell you a secret…I completely forgot the cheese when making this. GASP! I know…and it was delicious without the cheese so imagine how yummy it would have been WITH the cheese.


Preheat oven to 350 and spray a bundt pan with non stick spray

Take your biscuits and cut each on into 4ths and set aside.

Combine melted butter, garlic, and parsley. Now you can do one of two things. You can take each individual piece and dunk it in the butter mixture which is more time consuming but each piece is completely coated or you can be like me and dump said better mixture all over the biscuit pieces which is much less time consuming but each piece might not get a good coating. So coat pieces and start layering in the bundt pan. Once you have a solid bottom layer, throw some cheese (about 1/3 of it) over the layer. Then layer some more, more cheese, layer remaining pieces, and throw the rest of the cheese on top. I didn’t layer so much as just threw pieces in and since I forgot the cheese it didn’t matter. But I’m sure you could just throw some biscuit pieces in there, throw cheese, throw more biscuits, more cheese, etc. It doesn’t have to be perfect, it’s not meant to be perfect. It’s still going to taste yummy.

Bake for 25-35 minutes. Mine took around 35 to get nice and golden but start at the 25 min mark and go from there as all ovens are not created equal. Serve with a big ole side of marinara sauce, homemade or jar, and enjoy!




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