Name: Garlic Parmesan Monkey Bread
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cans refrigerated biscuit dough (10–16 oz total, depending on brand); 1/2 cup unsalted butter, melted; 1/2 cup grated Parmesan cheese (freshly grated if possible for best flavor); 2–3 cloves garlic, minced (or 1 tsp garlic paste); 1 teaspoon Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon black pepper

I still remember the first time I pulled apart a warm, garlicky clump of biscuit pieces and realized how addictively simple this Garlic Parmesan Monkey Bread is. It’s the kind of recipe that turns store-bought biscuits into a shareable, savory centerpiece—perfect for casual weekend brunches, game-day snacking, or an easy party appetizer. If you want something crowd-pleasing that’s fast, hands-on, and gratifyingly cheesy, this fits the bill. For a pizza-forward sibling of this idea, try the Easy Pizza Monkey Bread if you want a different twist on pull-apart bread.

Why you’ll love this dish

This recipe takes two pantry shortcuts—refrigerated biscuit dough and melted butter—and turns them into a pull-apart bread that tastes far more involved than it is. Reasons to make it:

Fast prep: about 10–15 minutes active work, then bake 25–30 minutes.
Budget-friendly: common ingredients you probably already have.
Shareable and fun: everyone eats with their hands and the pull-apart format is inherently social.
Kid-approved: cheesy, garlicky, and soft—an easy sell for picky eaters.
Versatile: serve as an appetizer, side, or part of a brunch spread.

“Comforting, cheesy, and dangerously easy—this is the appetizer I reach for when I want to impress without fuss.”

If you like bold Parmesan-and-garlic flavors in a simple format, you might also appreciate a saucy companion like the Crockpot Garlic Parmesan Chicken Pasta for a full menu idea.

Step-by-step overview

Before you dive into the detailed steps, here’s the quick process so you know what to expect:

Make a garlic-Parmesan butter mixture.
Quarter each refrigerated biscuit.
Toss pieces in the butter mixture so they’re well-coated.
Layer the coated pieces in a greased bundt pan.
Bake until golden and cooked through, cool slightly, then invert and serve warm.

What you’ll need

2 cans refrigerated biscuit dough (10–16 oz total, depending on brand)
1/2 cup unsalted butter, melted
1/2 cup grated Parmesan cheese (freshly grated if possible for best flavor)
2–3 cloves garlic, minced (or 1 tsp garlic paste)
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper

Notes/substitutions:

Parmesan: pre-grated is fine, but freshly grated Parm or Pecorino Romano gives a brighter flavor.
Garlic: use roasted garlic for a milder, slightly sweet profile. Garlic powder works in a pinch—use 1/2 teaspoon.
Herbs: swap Italian seasoning for fresh chopped parsley and basil for a brighter finish.
Make it dairy-free: use vegan buttery spread and a vegan “Parmesan” alternative.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Grease a bundt pan thoroughly with butter or nonstick spray so pieces release easily.
In a medium bowl, whisk together the melted butter, minced garlic, grated Parmesan, Italian seasoning, salt, and black pepper until combined. Taste and adjust the salt if your Parmesan is very salty.
Open the biscuit cans and cut each biscuit into quarters. Keep the pieces roughly the same size so everything bakes evenly.
Working quickly, dip each biscuit quarter into the butter-Parmesan mixture, tossing to coat. Use tongs or a fork to keep the coating on the dough.
Layer the coated pieces in the prepared bundt pan, building them up evenly so the center cooks at the same rate as the edges.
Pour any remaining butter-Parmesan mixture over the arranged pieces so the top gets flavor too.
Bake for 25–30 minutes, or until the top is golden brown and a biscuit in the center is cooked through (test with a skewer). If the top browns too fast, tent loosely with foil for the final 5–10 minutes.
Remove from the oven and let cool in the pan for 5–8 minutes so the butter settles. Invert onto a serving platter. Serve warm and encourage guests to pull pieces apart.

Best ways to enjoy it

Pull apart and serve warm as an appetizer with bowls of marinara, ranch, or extra garlic butter for dipping.
Make it part of a casual dinner: pair with a crisp green salad and roasted vegetables.
As comfort food, serve alongside a hearty soup—try pairing with a Creamy Parmesan Italian Sausage Soup for a textural and flavor contrast.
For a brunch spread, place it center stage with scrambled eggs, fruit, and sliced tomatoes. Plate it on a wooden board for a rustic touch and provide small plates so everyone can grab pieces.

Storage and reheating tips

Refrigerator: Store leftover baked monkey bread in an airtight container for 3–4 days. Let cool before refrigerating.
Reheating: For best texture, reheat individual portions in a 350°F (175°C) oven for about 8–10 minutes until warmed through. Microwave for 20–30 seconds if you’re in a hurry; the crust will be softer.
Freezing: You can freeze baked pieces wrapped tightly in foil and then in a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven for 15–20 minutes. Alternatively, assemble the coated biscuit pieces in a freezer-safe pan, freeze solid, then transfer to a bag and bake from frozen (add 5–10 minutes).
Food safety: Don’t leave perishable toppings or dairy-based dips out for more than 2 hours at room temperature.

Helpful cooking tips

Cut biscuits into even quarters so baking is uniform.
Work quickly when coating dough to keep the butter mixture from pooling and cooling—warm butter helps adhesion.
Use tongs or a fork to transfer pieces; your hands will lose coating and make a mess.
Grease the bundt pan well; a little extra butter prevents sticking and makes release easier.
If you prefer an extra-crisp exterior, reserve a tablespoon of butter and brush the top halfway through baking.
Avoid overbaking: check a center piece with a skewer at 25 minutes. If it pulls out doughy, give it a few more minutes.
Planning a full menu? Finish with something sweet and simple like Buttery 3-Ingredient Shortbread Cookies for an effortless dessert.

Creative twists

Cheesy pull-apart: tuck small cubes of mozzarella or shredded cheddar between pieces for gooey pockets.
Meaty version: add small cooked bacon bits, pepperoni, or crumbled Italian sausage to the layers.
Herb-forward: fold chopped fresh rosemary, thyme, or basil into the butter mixture.
Spicy: add 1/4–1/2 teaspoon crushed red pepper flakes to the butter for heat.
Sweet-salty hybrid: after baking, drizzle a thin honey glaze and sprinkle flaky sea salt for a sweet-savory finish.
Make it from scratch: use homemade biscuit dough or canned crescent rolls if you prefer different texture.
Vegan option: use vegan biscuits and dairy-free alternative to Parmesan.

Common questions

Q: How long does this take from start to finish?
A: Active prep is about 10–15 minutes. Baking is 25–30 minutes, plus a short cooling time—plan 40–50 minutes total.

Q: Can I assemble this ahead of time?
A: Yes. Assemble coated biscuit pieces in the greased pan, cover tightly with plastic wrap, and refrigerate for up to 12 hours. Bring to room temperature for 20–30 minutes before baking and you may need to add a few extra minutes to the bake time.

Q: Will the center be raw if I use a deep bundt pan?
A: Use a standard bundt pan and layer so the center isn’t excessively thick. Test doneness with a skewer in the center at 25 minutes; if it comes out with raw dough, bake a few more minutes. If the top browns first, tent with foil.

Q: Can I make this gluten-free?
A: Swap the refrigerated biscuits for a gluten-free biscuit dough product that is designed for baking. Texture will vary, so check package instructions and watch baking time closely.

Q: Is this safe to leave out at a party?
A: If the monkey bread is topped with dairy-based dips, don’t leave it out more than 2 hours. The bread itself is okay for short periods, but best served warm.

Conclusion

This Garlic Parmesan Monkey Bread is an easy, crowd-pleasing recipe that transforms simple refrigerated biscuits into a cheesy, garlicky pull-apart treat—great for parties, brunch, or weeknight comfort. For another take on garlic-parmesan pull-apart breads, see this Garlic Parmesan Pull Apart Bread Recipe – Smells Like Home for inspiration. If you’d like a slightly different approach and tester recipes, check out the Garlic Parmesan Pull-Apart Bread Recipe | The Recipe Critic.