Garlic Parmesan Monkey Bread Recipe -
Garlic Parmesan Monkey Bread Recipe
  • READY IN 1 hr

Garlic Parmesan Monkey Bread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  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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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2004

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.

Most Helpful Critical Review
Apr 11, 2003

i omitted the salt, added more garlic powder, butter and minced fresh garlic. I needed twice the dipping ingredients, and even though I greased the pan mine stuck. Taste wise good, but could have used more of something, garlic? parsley??. Overall, good recipe, with a bit of tweaking.

Apr 11, 2003

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!!!

Apr 22, 2013

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!

May 29, 2005

I have tried the recipe with the eggs and without. I think mostly they make the rest of the ingredients work to stick to the dough. The stated amount of garlic powder makes a mild garlic flavor and it smells wonderful coming out of the oven! Check after the stated 30 minute cooking time, mine was still gooey dough in the middle so I put foil over the top and cooked longer.

Apr 11, 2003

I'm like all the others...ADD MORE GARLIC... I make dough in my bread machine. Also add more mixture to dip it in. I also used more parmesan cheese. This was really good, so I suggest you make it.I will be making this recipe often. Bonnie

Apr 11, 2003

I make this and brought it to our office pot luck lunch. Everyone raved about it. I made a 2 pound loaf of white bread dough in the breadmaker, on the dough cycle. The seasonings were just right, and so was cooking time. It stuck to the pan, but came out intact. I'd make it again.

Oct 31, 2003

This was so easy and very delicious... kids gobbled it up and requested leftovers for their lunchboxes! I used frozen bun dough, divided in half, and put them into two loaf pans. This is definately a keeper.


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  • Calories
  • 339 kcal
  • 17%
  • Carbohydrates
  • 44.3 g
  • 14%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 12.1 g
  • 24%
  • Sodium
  • 684 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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