Savory Monkey Bread
Monkey Bread is a holiday favorite and with good reason – the doughy bread and traditional cinnamon sugar topping is absolutely irresistible. But the holidays are also filled with LOTS of sweet flavors – sometimes you just need something savory to cut through it all. That’s why we made this delicious savory monkey bread with cheese, dried fruit, and fresh herbs. YUM!
Although this recipe does involve a bit of prep work, it’s totally worth the time investment. Make it easier by getting the entire family together and making each person in charge of a topping. Then you’ll have everyone invested in the success of this new version of the holiday classic.
This post may include links to purchase items from our affiliates.
Savory Monkey Bread Recipe Tips
- We’ve shared some of our favorite toppings in this recipe, but feel free to get creative. Crushed nuts, sesame or poppy seeds, and other spice combinations would be delicious here.
- A springform bundt pan makes it super easy to get this savory monkey bread out of the pan perfectly. Just be sure to put a baking sheet underneath it in case butter drips out through the small cracks.
- We like to arrange the dough balls based on their toppings for an Instagram worthy dish. Keep a pattern in mind and communicate it to anyone who’s helping you prep the dish.
- To save time on the actual day of your big meal, prep this dish the night before and just pop it in the oven when you’re ready!
Savory Monkey Bread Recipe
- 2 16 oz cans biscuits, (we used Pillsbury)
- 1 stick butter, melted
- 4 cloves garlic, minced, or garlic powder
- 1/2 bunch scallions, chopped
- 8 oz shredded cheddar cheese
- 1/2 cup dried cranberries
- 1/2 cup fresh parsley
- 1/2 cup grated Parmesan cheese
- 1 tbsp paprika
- pepper to taste
- Springform bundt pan
- Preheat oven to 350 degrees.
- Grease a springform bundt pan.
- Get 4 small bowls and lay out the toppings. One bowl should have cheddar cheese, scallions, and pepper, another fresh parsley, another dried canberries, and another Parmesan cheese and paprika. Get 1 more small bowl and mix together the minced garlic and melted butter.
- Slice each biscuit into quarters. Try to make the quarters as even as possible so they cook evenly. Roll each quarter into a small ball.
- Dip the ball first in the garlic butter mixture and then one of the toppings.We like the look of alternating each of the toppings in a pattern.
- Place a tray under your springform pan and bake for 35 minutes. If the top starts to brown early, cover it with aluminum foil.
- Cool in the pan for 7 minutes. Use a silicone spatula to free the edges of the pan. Invert onto a plate and relase the spring form.
- Serve warm with butter and enjoy!