Garlic Rosemary Monkey Bread
Servings
Prep Time
Cook Time
Ready In
Recipe: #25739
March 06, 2017
Categories: Breads, Dairy, Cheese, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Quick Meals, Oven Bake, Vegetarian, Refrigerated Dough, Yeast Bread, Herbs more
"No, there are no monkeys in this bread. Just terrific taste in this super easy pull-apart bread! Refrigerated buttermilk biscuits make this an easy recipe to prepare, but your family or guests will be impressed!"
Ingredients
Nutritional
- Serving Size: 1 (117.6 g)
- Calories 261.9
- Total Fat - 21.2 g
- Saturated Fat - 13.3 g
- Cholesterol - 60.6 mg
- Sodium - 370.5 mg
- Total Carbohydrate - 4.7 g
- Dietary Fiber - 0.2 g
- Sugars - 3.1 g
- Protein - 13.7 g
- Calcium - 461.5 mg
- Iron - 0.2 mg
- Vitamin C - 2.2 mg
- Thiamin - 0 mg
Step 1
Preheat oven to 375°F. Stir together cheese, garlic, rosemary, and parsley in a medium bowl. Place melted butter in a separate bowl.
Step 2
Cut each biscuit in half and roll each half into a ball. Dip balls in butter, then roll in the cheese mixture until coated. Transfer biscuits to a lightly greased Bundt pan, overlapping slightly.
Step 3
Bake until golden brown, 23 to 25 minutes. Let bread cool for 5 minutes before removing from pan.
Step 4
Just before serving, drizzle with oil and top with flaky salt.
Step 5
*Tip: Leave the bread in its Bundt pan to travel. You can reheat at the party, but it’s delicious at room temperature, too.*
Tips & Variations
- Bundt pan