Savory Monkey Bread

Savory Monkey Bread


"A full recipe of monkey bread is in a Bundt® cake pan or mold pan. Cut recipe in half to bake in a smaller metal mold or iron skillet. May be made the night before serving."
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40 m servings 301 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 557 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Stir melted butter, parsley, onion, and dill together in a bowl. Dunk biscuit halves into the butter mixture to coat; arrange into a tube-cake pan.
  3. Bake in preheated oven until dough is cooked through and golden brown on top, about 30 minutes.


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This was ok, but I was expecting more of a savory flavor burst. I followed the recipe to a "T", with the exception of halving it. If I made this again, I think I'd definately add a healthy dos...

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