Perfectly Cheesy Monkey Bread is the ultimate comfort food, combining gooey, melted cheese with soft, pillowy dough in every bite. This recipe transforms simple ingredients into a show-stopping dish that’s perfect for sharing.
With just 30 minutes of prep and 40 minutes of baking, you’ll create a golden, pull-apart masterpiece that’s as fun to eat as it is delicious. The three-hour proofing time ensures the dough is light and airy, while the cheese adds a rich, savory depth that’s utterly irresistible.
Each piece is a perfect balance of crispy edges and tender centers, with a satisfying stretch of melted cheese that’s impossible to resist. The aroma of freshly baked bread and melted cheese will fill your kitchen, making it hard to wait until it’s cool enough to enjoy.
Whether it’s for brunch, a snack, or a party centerpiece, this cheesy delight is sure to impress. It’s a recipe that’s as rewarding to make as it is to eat, leaving everyone reaching for just one more piece.
Ingredients for Perfectly Cheesy Monkey Bread
- 3 ¼ cups (17oz/461g) all-purpose flour
- 2 ¼ teaspoons (¼ oz/6g) instant yeast
- 2 teaspoons salt
- 1 ¼ cups (10floz/300ml) lukewarm milk
- 2 tablespoons (1oz/28g) softened butter
- 1 bulb garlic, plus 4 cloves garlic, divided
- 2 ⅔ cups (8oz/225g) grated Swiss cheese
- 2 ⅔ cups (8oz/225g) grated mozzarella cheese
- ½ cup (4floz/120ml) olive oil
- 4 tablespoons (½oz/15g) finely chopped parsley
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon crushed black pepper
Step-by-Step Instructions
- Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, and salt. Add the milk and butter and mix on low until the flour is moistened. Increase the speed to medium and mix for 6-8 minutes, until the dough is shiny and elastic. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 ½-2 hours.
- While the dough is rising, roast the garlic: Preheat the oven to 400°F (200°C). Slice the top off of the bulb of garlic and rub it all over with olive oil. Wrap the bulb in aluminum foil and roast on a baking sheet for 40 minutes.
- Prepare the cheese mixture: Crush the remaining 4 cloves of garlic and add to a large bowl along with the cheeses, olive oil, parsley, thyme, salt, and pepper. Stir everything together and set aside.
- Once the garlic has finished roasting, squeeze the cloves from the bulb into the cheese mixture and stir to combine.
- Once the dough has risen, oil a 10-inch (25 ½cm) bundt pan. Punch down the dough and divide it into roughly 1-inch (2 ½cm) sized pieces. Roll and coat each ball of dough in the cheese mixture and place it in the prepared bundt pan.
- Cover the monkey bread and set aside in a warm place to rise until puffy and until it almost reaches the top of the pan, about 45 minutes.
- While the bread is rising, preheat the oven to 350°F (180°C).
- Unwrap and bake the bread for 35-40 minutes, until the top is a deep, golden brown.
- Let the bread cool for five minutes before inverting onto a platter. Serve immediately – and eat carefully. It will be hot!
- Storage tip: This is best eaten the day it is made, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, cover in foil and place in a 250°F (120°C) oven for about 15 minutes.
Serve It Up: Perfect Pairings for Your Monkey Bread
This cheesy monkey bread is a showstopper on its own, but it pairs beautifully with a fresh green salad or a bowl of tomato soup for a comforting meal. For a brunch twist, serve it alongside scrambled eggs or crispy bacon. Pro tip: Add a side of marinara or ranch dressing for dipping – it’s a crowd-pleaser!
Storage Secrets: Keeping Your Bread Fresh
While this monkey bread is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, wrap it in foil and warm it in a 250°F (120°C) oven for about 15 minutes. Note: Avoid microwaving, as it can make the bread soggy.
Time-Saving Hacks for Busy Bakers
Short on time? Use store-bought pizza dough instead of making your own – it’s a quick swap that still delivers delicious results. You can also roast the garlic ahead of time and store it in the fridge for up to 3 days. Bonus tip: Prep the cheese mixture the night before to save even more time!
Equipment Essentials: Tools You’ll Need
A stand mixer with a dough hook makes kneading the dough a breeze, but you can also mix and knead by hand if needed. Don’t forget a 10-inch (25 ½cm) bundt pan – it’s key for that classic monkey bread shape. Optional but helpful: A garlic roaster or foil for roasting the garlic.
Recipe Variations: Get Creative with Flavors
Switch up the cheeses! Try a mix of cheddar and gouda for a sharper flavor, or add a sprinkle of Parmesan for extra richness. For a spicy kick, toss in some red pepper flakes or diced jalapeños. Sweet twist: Swap the cheese mixture for a cinnamon-sugar blend and drizzle with icing for a dessert version.
Perfectly Cheesy Monkey Bread
Ingredients
Dough Ingredients
- 3 ¼ cups all-purpose flour 17oz/461g
- 2 ¼ teaspoons instant yeast ¼ oz/6g
- 2 teaspoons salt
- 1 ¼ cups milk lukewarm, 10floz/300ml
- 2 tablespoons butter softened, 1oz/28g
Cheese Mixture Ingredients
- 1 bulb garlic plus 4 cloves, divided
- 2 ⅔ cups grated Swiss cheese 8oz/225g
- 2 ⅔ cups grated mozzarella cheese 8oz/225g
- ½ cup olive oil 4floz/120ml
- 4 tablespoons parsley finely chopped, ½oz/15g
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper crushed
Instructions
- Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, and salt.
- Add the milk and butter and mix on low until the flour is moistened.
- Increase the speed to medium and mix for 6-8 minutes, until the dough is shiny and elastic.
- Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 ½-2 hours.
- While the dough is rising, roast the garlic: Preheat the oven to 400°F (200°C).
- Slice the top off of the bulb of garlic and rub it all over with olive oil. Wrap the bulb in aluminum foil and roast on a baking sheet for 40 minutes.
- While the garlic is roasting, prepare the cheese mixture: Crush the remaining 4 cloves of garlic and add to a large bowl along with the cheeses, olive oil, parsley, thyme, salt, and pepper. Stir everything together and set aside.
- Once the garlic has finished roasting, squeeze the cloves from the bulb into the cheese mixture and stir to combine.
- Once the dough has risen, oil a 10-inch (25 ½cm) bundt pan.
- Punch down the dough and divide it into roughly 1-inch (2 ½cm) sized pieces.
- Roll and coat each ball of dough in the cheese mixture and place it in the prepared bundt pan.
- Cover the monkey bread and set aside in a warm place to rise until puffy and until it almost reaches the top of the pan, about 45 minutes.
- While the bread is rising, preheat the oven to 350°F (180°C).
- Unwrap and bake the bread for 35-40 minutes, until the top is a deep, golden brown.
- Let the bread cool for five minutes before inverting onto a platter. Serve immediately – and eat carefully. It will be hot!
- This is best eaten the day it is made, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, cover in foil and place in a 250°F (120°C) oven for about 15 minutes.
