Garlic Monkey Bread

There’s something about pulling apart a golden, buttery ring of garlic monkey bread that instantly says, “You’re home.”

Picture warm, puffed nuggets of dough, edges crisp and bronzed, centers soft and steamy, all glistening with melted butter, flecks of green parsley, and the rich aroma of garlic filling your kitchen.

This is cozy comfort food at its best—an easy, shareable bread that’s ready surprisingly fast, especially if you use store‑bought dough.

It’s ideal for busy weeknights, family dinners, and beginner cooks who still want something impressive.

I remember one hectic Sunday when friends dropped by unannounced; this garlic monkey bread turned a simple pot of soup into a “wow, you cooked!” kind of meal.

It shines at casual gatherings, game days, or whenever a last-minute craving for something warm and garlicky hits.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold garlicky, buttery flavor in every soft, pull-apart bite
• Transforms store-bought biscuit dough into an impressive, shareable snack
• Comes together quickly with simple, familiar ingredients and minimal prep
• Bakes in one pan for easy serving and effortless cleanup
• Perfect for parties, game days, or a cozy family movie night

Ingredients

• 900 g refrigerated biscuit dough, cut into quarters — choose a brand with buttery flavor
• 150 g unsalted butter, melted — real butter gives best richness
• 6 cloves garlic, minced — fresh, firm cloves for robust aroma
• 50 g granulated sugar — balances the savory garlic and cheese
• 5 g fine salt — fine grains distribute seasoning evenly
• 3 g ground black pepper — freshly ground for better flavor
• 10 g dried Italian seasoning — look for a blend with oregano and basil
• 30 g fresh parsley, finely chopped — flat-leaf parsley has brighter flavor
• 80 g grated Parmesan cheese — use real Parmigiano Reggiano if possible
• 10 g olive oil — for thoroughly greasing the bundt pan

Step-by-Step Method

Set your oven to 180°C (350°F). Allow it to fully preheat while you prepare the ingredients.

A properly heated oven helps the bread rise evenly and develop a deep golden crust. Position an oven rack in the center for even baking and remove any pans or trays already inside to guarantee proper airflow.

Prepare the Bundt Pan

Grease the entire inside of the bundt pan with olive oil. Use a pastry brush or a paper towel to reach all the curves and the center tube. Coat thoroughly to prevent sticking. Make sure there are no dry spots, as the dough can cling and tear when inverting the finished monkey bread.

Cut the Biscuit Dough

Place the refrigerated biscuit dough on a cutting board. Using a sharp knife, cut each biscuit into quarters for bite-sized pieces. Aim for uniform pieces so they bake evenly. Transfer the cut dough to a large mixing bowl. Separate any pieces that stick together to guarantee each one gets coated properly.

Melt the Butter

Place the unsalted butter in a small saucepan over low heat. Let it melt slowly, stirring occasionally to prevent scorching. Once completely liquid, turn the heat to the lowest setting. Avoid browning the butter at this stage, as you only need it melted to carry the garlic and seasonings evenly over the dough.

Infuse the Garlic

Stir the minced garlic into the hot melted butter. Cook gently over low heat for about one minute, just until fragrant. Don’t let the garlic brown or burn, as that will make it bitter. Remove the saucepan from the heat so the garlic continues to infuse without overcooking. Set aside briefly.

Mix the Dry Seasonings

In a medium mixing bowl, combine the sugar, salt, black pepper, Italian seasoning, chopped parsley, and grated Parmesan. Whisk gently to distribute everything evenly. Break up any clumps of cheese or herbs with your fingers or the whisk. This guarantees each dough piece gets an equal amount of flavor in the final toss.

Coat Dough with Garlic Butter

Pour the warm garlic butter over the biscuit dough pieces in the large bowl. Use a spatula or your hands to toss gently until every piece is coated. Turn the dough over several times so the butter reaches all sides. Work carefully to avoid squashing the dough, which should stay fluffy and separate.

Add Seasoning and Cheese Mix

Sprinkle the prepared seasoning and cheese mixture over the buttered dough. Toss again gently so the mixture adheres to all surfaces. Rotate the bowl as you toss for even coverage. Ensure no large pockets of seasoning remain at the bottom. The dough pieces should look evenly speckled with herbs and Parmesan.

Pack Dough into Pan

Transfer the coated dough pieces into the greased bundt pan. Layer them evenly, scattering pieces around the center tube and outer edge. Lightly press down to remove large gaps but don’t compact too firmly. This helps the bread bake together while still allowing pull-apart sections. Smooth the top into an even layer.

Bake Until Golden

Place the bundt pan on the center oven rack. Bake for 25–30 minutes, until the top is deep golden brown and the center is cooked through. If unsure, gently lift a piece from the center to check for raw dough. Continue baking in short increments if needed, avoiding overbaking so the interior stays soft.

Rest and Loosen the Bread

Remove the pan from the oven and set it on a cooling rack. Let the monkey bread rest in the pan for 10 minutes to set its structure. Run a knife gently around the outer edge and the center tube to loosen any stuck spots. Work slowly to avoid tearing the crust or interior.

Invert and Serve Warm

Place a serving plate over the bundt pan and carefully invert the whole thing in one motion. Lift the pan away slowly so the bread releases cleanly. Serve the garlic monkey bread warm. Let guests pull apart pieces by hand or offer tongs for easier serving. Enjoy immediately for the best texture and flavor.

Ingredient Swaps

• Butter: Use vegan butter or olive oil for a dairy-free version; use salted butter and omit added salt if that’s what you have.
• Biscuit dough: Substitute with pizza dough, refrigerated bread dough, or homemade yeasted dough if biscuits aren’t available.
• Parmesan: Swap with Pecorino Romano, Grana Padano, or a dairy-free hard “parmesan-style” cheese.
• Italian seasoning/parsley: Use any dried mixed herbs (Herbes de Provence, za’atar, or local blends) and replace parsley with cilantro or basil as available.

You Must Know

– Doneness • If the top is brown but you’re unsure inside

Lift 1 piece from the center with tongs: it should look dry and bouncy, not doughy or shiny; add 5–7 more minutes if needed. Color alone at 180°C (350°F) can be misleading, especially in deep pans.

– Avoid • To prevent a greasy or soggy bottom layer

Stop adding butter if you see a visible pool collecting at the base of the bowl (usually once 130–140 g is absorbed). Excess fat sinks and keeps the lower pieces from setting properly.

– Troubleshoot • If it won’t release cleanly from the pan

Give it a longer stand: 15–20 minutes total, then tap the inverted pan firmly all around with a wooden spoon. The steam as it cools slightly helps loosen stuck caramelized cheese and garlic bits.

– Scale • For a smaller 6-cup pan (about 4–5 servings)

Use roughly 60% of every ingredient (about 540 g dough, 90 g butter, 50 g Parmesan, etc.) and start checking doneness at 18–20 minutes. Same deep-golden top and fully set center are your cues.

– Flavor Boost • When you want extra garlicky-cheesy impact at the table

Toss 1–2 minced cloves with 20 g melted butter and 20 g Parmesan and brush/drizzle over the surface right after unmolding. The residual heat lightly cooks the fresh garlic and creates a glossy, savory finish.

Serving Tips

• Serve on a wooden board with small bowls of marinara and ranch for dipping.
• Pair alongside soup, chili, or stew as a shareable, tear-and-share bread.
• Garnish with extra parsley and Parmesan right after unmolding for a bakery-style look.
• Present in the bundt shape, center filled with warm marinara or garlic butter.
• Offer tongs and small plates for easy, less-messy pulling at parties.

Storage & Make-Ahead

Garlic monkey bread keeps in the fridge, tightly wrapped or in an airtight container, for up to 3 days.

Reheat gently in a low oven, covered with foil.

It also freezes well for about 1 month.

Thaw overnight in the fridge, then warm in the oven to revive texture and flavor.

Reheating

Reheat gently: wrap in foil and warm in a 150°C (300°F) oven.

For quick servings, microwave briefly with a damp towel.

Stovetop skillet reheating over low heat also works.

State-Fair Snack Stand Favorite

Nothing beats pulling a warm, buttery hunk of this bread apart the way you’d a just-bought snack at a crowded state fair, steam curling into the cool air and garlic hitting your nose before you even take a bite.

I always think of this monkey bread as the stand you spot by smell first, then by the line of people clutching napkins.

Instead of corn dogs and funnel cakes, you and I get glossy, golden pulls of biscuit dough, lacquered in garlic butter and Parmesan.

There’s that faint crunch of the crust, then an almost stretchy softness inside.

Greasy fingertips, flecks of parsley on your lips, a light peppery sting at the back of your throat—pure, walk-around-the-fair comfort, made at home.

Final Thoughts

Give this Garlic Monkey Bread a try the next time you need an easy, crowd-pleasing snack—it’s perfect for sharing.

Feel free to tweak the herbs, cheese, or spice level to make it your own.

Frequently Asked Questions

Can I Make This Garlic Monkey Bread in a Regular Loaf Pan?

Yes, you can. I’d pack the dough loosely in a greased loaf pan, bake at the same temperature, then watch for deep golden edges and that buttery, garlicky perfume flooding your kitchen before pulling it out.

Is This Recipe Suitable for Freezing the Unbaked Dough Balls?

Yes, you can freeze them. I’d freeze the coated dough balls flat on a tray, then bag them. When you’re ready, bake from frozen, adding a few extra minutes until everything turns deep golden and fragrant.

How Can I Adapt This Recipe for a Dairy-Free Diet?

You can, and I’d keep every swirl of aroma: I’d swap butter and Parmesan for rich vegan butter and nutty-tangy nutritional yeast, then confirm the biscuit dough’s dairy-free so each golden pull stays indulgent, not restrictive.

What’s the Best Way to Prevent the Bottom From Getting Soggy?

I prevent soggy bottoms by greasing lightly, not flooding with butter, and baking on the lower-middle rack. I check for deep golden edges, then rest it briefly so steam escapes before that dramatic, steamy release onto your plate.

Can I Prepare This Garlic Monkey Bread in an Air Fryer?

Yes, you can, but use a smaller pan that fits your air fryer. I’d cook at 320°F (160°C), watch closely, and stop when the top’s bronzed, butter sizzling, and pieces feel softly springy.