3-Ingredient Savory Monkey Bread Magic That Stuns Every Time

Name: 3-Ingredient Savory Monkey Bread Magic That Stuns Every Time
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cans (16 oz each) refrigerated biscuit dough; 1/2 cup melted butter; 1/2 cup grated Parmesan cheese; 1 tablespoon garlic powder; 1 tablespoon dried parsley; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 cup shredded mozzarella cheese

Author: lia

Published: October 29, 2025

Jump to Recipe·Print Recipe

Oh my gosh, have you ever pulled apart a warm, cheesy piece of Savory Monkey Bread straight from the oven? It’s pure magic, I tell you! This pull-apart wonder has been my go-to for lazy Sunday brunches and holiday dinners alike. My kids go absolutely wild when they see me pulling out the Bundt pan – they know what’s coming! The best part? It’s ridiculously easy to make, but looks and tastes like you spent hours in the kitchen. I’ve been baking this recipe for years, tweaking it here and there until it became our family’s favorite “special occasion” bread (though honestly, we don’t wait for special occasions anymore).

What makes Savory Monkey Bread so perfect is how versatile it is. Serve it alongside eggs for breakfast, with soup for lunch, or as the star of your dinner table. That golden crust gives way to tender, garlicky layers oozing with melted cheese – it’s impossible to stop at just one piece. I’ll never forget the first time I made it for my book club; they practically licked the plate clean! Now I get requests for the recipe every time someone new tries it. Trust me, once you make this once, you’ll be hooked just like we are.

Savory Monkey Bread - detail 1

Ingredients for Savory Monkey Bread

Okay, let’s talk ingredients! One of the things I love most about this recipe is how simple the ingredient list is – just a few pantry staples come together to create something magical. Here’s what you’ll need to make my go-to Savory Monkey Bread:

3 cans (16 oz each) refrigerated biscuit dough – I know, I know, using canned biscuits feels like cheating, but trust me, it works perfectly every time!
1/2 cup melted butter – Unsalted is my preference so I can control the salt level, but use what you’ve got
1/2 cup grated Parmesan cheese – The good stuff from the refrigerated section, not the shelf-stable kind
1 tablespoon garlic powder – This gives that perfect garlicky punch without any chopping
1 tablespoon dried parsley – For that pretty green speckle and fresh herbal note
1 teaspoon dried oregano and 1 teaspoon dried basil – My Italian grandmother would approve of this combo
1 cup shredded mozzarella cheese – Because what’s better than melted, stringy cheese between layers?

Pro tip from my many batches: measure everything out before you start. Once those biscuit pieces are cut and ready to go, you’ll want to move quickly before the dough starts sticking together. And don’t worry if you’re missing an herb – I’ve made this with just garlic and Parmesan in a pinch and it’s still delicious!

How to Make Savory Monkey Bread

Alright, let’s get to the fun part – making this cheesy, garlicky masterpiece! I promise it’s easier than it looks, and I’ll walk you through each step just like I do when teaching my niece how to bake. The key is taking your time with the coating process – that’s where all the flavor magic happens!

Preparing the Dough

First things first – crank that oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake. Now grab those biscuit cans (you’ll love that satisfying “pop” when you open them!) and cut each biscuit into quarters. I like using kitchen shears for this – they make quick work of it and don’t smash the dough like a knife sometimes can.

While you’re working, melt that butter in a medium bowl. I usually pop it in the microwave for about 30 seconds – you want it melted but not scorching hot. Stir in the Parmesan, garlic powder, and all those lovely herbs. The smell at this point is absolutely intoxicating! Now here’s my favorite trick: dump all your biscuit pieces into a large mixing bowl, pour the butter mixture over them, and give everything a gentle toss with your hands until every single piece is thoroughly coated. Don’t be shy – get in there and make sure no biscuit piece feels left out!

Assembling and Baking

Time to build your monkey bread tower! Grab your well-greased Bundt pan (I swear by Baker’s Joy spray but butter works great too). Start layering those coated biscuit pieces in the pan – I do about one-third at a time. After each layer, sprinkle generously with mozzarella cheese. The cheese acts like delicious glue holding everything together while making those irresistible cheesy pulls we all love.

Savory Monkey Bread - detail 2

Pop that beauty in the oven and set your timer for 30 minutes. About halfway through, your kitchen will start smelling like an Italian restaurant – resist the urge to open the oven door! You’ll know it’s done when the top is a deep golden brown and you see cheese bubbling along the edges. If you’re unsure, give the pan a gentle shake – the bread should feel set, not jiggly in the middle.

Serving the Savory Monkey Bread

Here’s where patience is key – let the bread cool in the pan for exactly 5 minutes. Any less and it might fall apart when you flip it; any more and the cheese starts setting up too much. Place a large plate upside down over the pan (I always use one with a slight lip to catch any drips), take a deep breath, and flip with confidence!

The reveal is half the fun – that gorgeous golden crown of cheesy, herby deliciousness is always met with oohs and aahs at my table. Serve immediately while it’s still warm and watch how quickly hands start reaching for pieces. I usually put out some marinara for dipping, but honestly? This bread is so flavorful it doesn’t need a thing. Well, maybe just a napkin for all those happy, buttery fingers!

Tips for Perfect Savory Monkey Bread

After making this recipe more times than I can count (seriously, my Bundt pan has permanent garlic butter stains!), I’ve picked up some foolproof tricks that’ll take your Savory Monkey Bread from good to “Oh my gosh, can I get this recipe?” Here are my absolute must-know tips:

Grease that pan like you mean it! There’s nothing sadder than beautiful monkey bread that sticks halfway out of the pan. I swear by non-stick baking spray with flour in it – get into all those nooks and crannies of your Bundt pan. If you’re old-school, butter works too, but really work it into every groove with a pastry brush.

Bacon makes everything better. My husband’s favorite variation? Adding about 1/2 cup of cooked, crumbled bacon to the cheese layers. The smoky saltiness cuts through all that garlicky goodness perfectly. Just cook it until crisp and drain well – soggy bacon won’t do anyone any favors.

Cheese is your playground. While mozzarella and Parmesan are classics, don’t be afraid to mix it up! Asiago adds a lovely sharpness, pepper jack brings subtle heat, and smoked gouda? Absolute game-changer. My rule of thumb: keep one melty cheese (like mozzarella) and one flavorful cheese (like Parmesan) for the perfect balance.

Fresh herbs when you’ve got ’em. While dried herbs work beautifully, if you happen to have fresh parsley or basil on hand, chop up about 2 tablespoons and mix it into your butter coating. The bright, fresh flavor really shines through – just add them at the end so they don’t wilt in the hot butter.

One last pro tip? Always make two. Trust me, one disappears way faster than you’d think!

Equipment You’ll Need

You know what I love about this recipe? Besides being absolutely delicious, it doesn’t require any fancy equipment! Here’s what I always grab from my kitchen cabinets when I’m making Savory Monkey Bread:

A 10-cup Bundt pan – This is non-negotiable, friends. That signature ring shape makes every piece pull apart perfectly. Mine’s a bit battered, but that just means it’s well-loved!
Two mixing bowls – One medium-sized for the butter mixture, one large enough to toss all those biscuit pieces
Measuring cups and spoons – For all those delicious herbs and cheeses
Kitchen shears or a sharp knife – To quickly quarter those biscuits without squishing them
A pastry brush – Optional, but handy if you’re greasing your pan with butter instead of spray
A sturdy spatula – Just in case you need to coax any stubborn bits out after baking

That’s it! No stand mixer, no special tools – just basic kitchen essentials. The Bundt pan is really the only thing that might not be in every kitchen, but it’s worth investing in one. I use mine for everything from cakes to this glorious monkey bread! You can find more recent posts with more baking inspiration.

Ingredient Notes and Substitutions

Listen, I get it – sometimes you’re halfway through a recipe and realize you’re out of an ingredient. Or maybe you want to put your own spin on things! That’s the beauty of Savory Monkey Bread – it’s incredibly forgiving. Here are all my favorite swaps and tweaks that still give you amazing results:

Biscuit dough dilemmas

Ran out of those handy canned biscuits? No sweat! You can use:

Homemade biscuit dough – About 4 cups of your favorite recipe works great
Frozen dinner rolls – Thaw first, then quarter them just like the canned ones
Pizza dough – Cut into 1-inch pieces; the texture will be slightly different but still delicious

Cheese swaps that totally work

While mozzarella and Parmesan are classic, I’ve had success with:

Sharp cheddar for a more pronounced flavor (my Wisconsin roots are showing!)
Pepper jack when you want a little kick
Gouda or fontina for extra creaminess
Vegan cheese if you’re dairy-free – just make sure it melts well

Herb alternatives

Fresh out of dried herbs? Try:

2 tablespoons chopped fresh herbs instead of dried (use 3x the amount since fresh is less concentrated)
Italian seasoning blend if you don’t have individual herbs
Everything bagel seasoning for a fun twist (reduce salt elsewhere though!)

A few more quick substitutions I’ve tested:

Olive oil can replace butter in the coating if needed
Granulated garlic works if you’re out of garlic powder
Nutritional yeast adds cheesy flavor for my vegan friends

The moral of the story? Don’t let a missing ingredient stop you from making this. Some of my best versions came from cleaning out the fridge! Just keep the basic ratio of dough + fat + flavorings, and you really can’t go wrong.

Variations of Savory Monkey Bread

Oh, here’s where we get to play! Once you’ve mastered the classic version, the fun really begins. Over the years, I’ve experimented with so many twists on Savory Monkey Bread that my family now expects a new surprise every time I make it. Here are my absolute favorite variations that always disappear just as fast as the original:

Spicy Jalapeño Popper Style

This one’s for my heat-loving friends! I add 1/4 cup finely diced jalapeños (seeds removed unless you’re brave) to the butter mixture, then swap out half the mozzarella for cream cheese cubes. Yes, you heard right – little pockets of melty cream cheese nestled between the layers! The first time I made this for game day, my brother-in-law ate nearly the whole pan himself. Just warning you – it’s dangerously addictive!

Everything Bagel Monkey Bread

My New Yorker heart couldn’t resist this creation. I replace all the herbs with 2 tablespoons of everything bagel seasoning (you know, the one with garlic, onion, sesame, and poppy seeds). Instead of Parmesan, I use a mix of 1/4 cup dried minced onion and 1/4 cup toasted sesame seeds in the butter coating. The result? All the flavors of your favorite bagel in pull-apart form. I like serving this version with a side of whipped cream cheese for dipping – brunch perfection!

Truffle & Asiago Luxury Bread

For special occasions, I go all out with this fancy pants version. I swap the Parmesan for finely grated Asiago cheese and add 1 teaspoon of truffle zest (or 1 tablespoon truffle oil) to the butter mixture. The earthy, nutty flavors take this from casual snack to dinner party showstopper. Pro tip: garnish with a sprinkle of flaky sea salt right after baking. My foodie friends go nuts for this one – it tastes like something you’d pay $15 for at a fancy bakery!

The best part about these variations? They all follow the exact same method as the original – just little ingredient swaps create completely new flavor experiences. I’d love to hear what creative combos you come up with! Last Christmas, my cousin made a buffalo chicken version that had us all fighting over the last piece. That’s the beauty of monkey bread – it’s like a blank canvas for your tastiest ideas.

Storage and Reheating Instructions

Okay, let’s talk about leftovers – though honestly, in my house, we rarely have any! But on the off chance you’ve got some Savory Monkey Bread that survived the feeding frenzy, here’s how to keep it tasting fresh and delicious.

Storing leftovers: First, let your bread cool completely (if you can resist!). Then pop it into an airtight container – I love using my glass storage containers with the snap lids. It’ll keep at room temperature for about a day, but if you want it to last longer (up to 3 days), tuck it in the fridge. The cheese will firm up when chilled, but don’t worry – we’ll fix that when reheating!

Reheating like a pro: My absolute favorite way to revive monkey bread is in the oven. Preheat to 350°F (175°C), wrap the bread loosely in foil (this keeps it from drying out), and warm for about 10 minutes. The foil trick works miracles – it comes out tasting like it’s fresh from the oven!

In a hurry? The microwave works too, though the texture won’t be quite as perfect. Place individual portions on a microwave-safe plate and zap for 15-20 seconds. Watch it closely – cheese can go from cold to molten lava faster than you’d think!

Here’s my secret weapon though: if I know I’ll have leftovers, I actually underbake the bread slightly (maybe 2-3 minutes less). Then when I reheat, it comes out perfectly done without drying out. Genius, right?

One last tip: Savory Monkey Bread freezes surprisingly well! Just wrap tightly in plastic wrap, then foil, and freeze for up to a month. Thaw overnight in the fridge, then reheat following the oven method above. It’s saved me countless times when unexpected guests drop by!

Nutritional Information

Now, I’m no nutritionist, but I know many of you like to keep track of what you’re eating (especially after devouring half a pan of this cheesy goodness in one sitting!). Here’s the scoop on the nutritional breakdown per serving – just remember these are estimates based on the exact ingredients I use. Your numbers might vary slightly depending on the brands you choose or if you make any substitutions.

A typical serving (about 1/8th of the recipe) contains roughly:

320 calories – Perfectly reasonable for something this indulgent!
18g fat (8g saturated) – Hey, butter and cheese are the stars here
32g carbohydrates – Mostly from that fluffy biscuit dough
1g fiber – Not bad for a comfort food!
9g protein – Thanks to all that melty cheese
580mg sodium – Definitely on the higher side, so maybe balance with lighter meals
30mg cholesterol

A little disclaimer from my kitchen to yours: these numbers are ballpark figures based on standard ingredients. If you use low-fat cheese or reduced-sodium biscuits, your counts will be different. Same goes if you add extras like bacon (delicious, but definitely bumps up those fat and sodium numbers). I always say – enjoy in moderation, savor every bite, and balance it out with some veggies later!

Frequently Asked Questions

Can I use homemade dough instead of canned biscuits?
Absolutely! I’ve made this with my favorite homemade biscuit dough many times – just use about 4 cups of dough cut into small pieces. The texture will be slightly different (a bit more bread-like), but just as delicious. The key is keeping the pieces roughly the same size so they bake evenly.

How long does Savory Monkey Bread stay fresh?
At room temperature, it’s best eaten the same day (not that it usually lasts that long!). Stored properly in an airtight container, it keeps for about 3 days in the fridge. The texture changes a bit when chilled, but reheating brings back that wonderful softness.

Can I make this ahead of time?
You bet! I often assemble the unbaked monkey bread the night before, cover tightly with plastic wrap, and refrigerate. In the morning, just pop it straight into a preheated oven (add 5-10 minutes to baking time since it’s cold). The butter might solidify, but it’ll melt beautifully as it bakes.

Why did my monkey bread stick to the pan?
Oh no! This usually happens if the pan wasn’t greased well enough. Next time, really get into all those nooks with non-stick spray or butter. If disaster strikes, gently loosen edges with a thin knife – even if it’s not perfect, it’ll still taste amazing!

Can I make smaller portions?
Yes! This recipe halves beautifully for a smaller crowd. Use a 6-cup Bundt pan or even muffin tins for adorable individual servings (reduce baking time to about 20 minutes for muffins). My kids love having their own mini monkey breads!

Savory Monkey Bread - detail 3

For more delicious recipes and inspiration, check out our Pinterest page!