Garlic Rosemary Monkey Bread

8
Servings
25m
Prep Time
25m
Cook Time
50m
Ready In


"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!"

Original recipe yields 8 servings
OK

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

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