Garlic Parmesan Monkey Bread

Garlic Parmesan Monkey Bread

Lynseey 7

"If you like garlic bread you'll love this! This savory version of the classic Monkey Bread is sure to add fun and flavor to any meal."

Ingredients 1 h {{adjustedServings}} servings 339 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 684 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

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  1. Grease a 10 inch Bundt pan or tube pan.
  2. In a medium bowl, mix together the green onion, parsley, garlic powder, salt, butter and eggs until well blended. Break the bread dough off in walnut-sized pieces, and dip each piece into the egg mixture.
  3. Place coated dough balls into the prepared pan. Once there is a layer of balls covering the bottom of the pan, sprinkle with Parmesan cheese. Repeat, sprinkling each layer with cheese until everything is in the pan. Cover loosely, and let rise until doubled in size, about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C).
  4. Bake for 30 minutes in the preheated oven, or until golden brown.
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Reviews 128

  1. 163 Ratings


This was very good! I can't help but laugh when reviewers give a recipe 1 or 2 stars and say it wasn't good, then you read that they subbed ingredients for everything! For example reviewer who used biscuits instead. Don't give it a bad rating if you didn't even come close to following the recipe.


I made this recipe for Thanksgiving this year and it was a big hit. I also made some changes to the basic recipe. Instead of having to wait for bread to thaw, I used 3 tubes of Pillsbury Buttermilk bisquits and cut each one in half. I just sprinked the parmesan cheese between the layers so I used more than 1/2 cup. Overall, it was an appetizer and dessert for some of the family. Thanks! It was great!!!


I found this recipe to be simple and delicious...with a few modifications. First, make sure to grease the top edge of the pan, even on the outside to keep the rolls from sticking (as they will rise above the top). Also place a piece of foil in the bottom of the oven to catch spills. I used Rhodes frozen dinner rolls and only one egg, omitted the salt, added a stick of butter and a tablespoon of minced garlic (in addition to the garlic powder), made sure to chop the green onions and parsley extra fine, and used 1/4 cup shredded Parmesan, 1/4 cup Colby/Jack and 1/4 cup Mozzarella cheeses. I blended all ingredients together in one bowl and dipped each ball into the mixture -- there was just enough. After baking for 20 minutes, I placed a piece of foil over the top of the pan and baked 15 minutes longer than the recipe calls for. Since the recipe doesn't specify what you do after baking I did the following: Remove pan from oven, immediately inverting it onto a plate, loosen the rolls from the pan and allow it all to sit for about 10 minutes before removing the pan from over the rolls. Sprinkle the top with 1/4 cup shredded Parmesan and lay a piece of foil (loosely) over the top for about 10 minutes so the cheese will melt. Allow to cool completely (uncovered). I found it best to slice individual cake-sized pieces to create a cheese swirled bread. I served this with my own version of the trending "Pizza Casserole" and it was a huge hit! I will definitely make it again!