Oh my goodness, this Monkey Bread with Sun-Dried Tomato and Cheese is such a treat! I stumbled upon this recipe while I was looking for something fun to make for a cozy game night, and let me tell you, it did not disappoint. The warm, gooey, cheesy goodness is perfect for sharing with friends or just indulging on a lazy afternoon. Plus, who wouldn’t love tearing into a fluffy ball of bread filled with zesty sun-dried tomatoes and melted cheese? It’s like a party in every bite!
This dish is super easy to make, which is a win in my book. Just mix, dip, and bake, and you’ll have a delicious pull-apart bread that will definitely impress everyone. It’s become a family favorite around here, and I have a feeling it’ll find a special place in your home too! If you’re in the mood for something sweet afterward, why not try my classic Cinnamon Roll Monkey Bread as a delicious dessert? Happy baking!
Why You’ll Love This Monkey Bread with Sun-Dried Tomato and Cheese
- Deliciously cheesy with a gooey blend of mozzarella and Parmesan.
- Bursting with rich flavors from sun-dried tomatoes and fresh herbs.
- Quick and easy to prepare with just a few simple ingredients.
- Perfect for sharing—just pull apart the irresistible pieces!
- A fun and unique twist on classic monkey bread that’s sure to impress.
- Customizable with your favorite cheeses or additional herbs and spices.
This savory monkey bread is a crowd-pleaser, making it great for any gathering, from casual brunches to festive parties!
How to Make Monkey Bread with Sun-Dried Tomato and Cheese
This monkey bread is such a delightful treat! It’s a fun twist on the classic, with gooey cheese and flavorful sun-dried tomatoes creating a savory pull-apart bread that’s perfect for parties or a cozy night in.
What You’ll Need:
- Refrigerated biscuit dough – 2 cans (16 oz each). I like the flaky, buttery kind for the best texture.
- Shredded cheese – 1 cup (mozzarella or cheddar works great). Use fresh cheese for the best melt!
- Sun-dried tomatoes – 1/2 cup, chopped (I prefer oil-packed for extra flavor). They add a lovely tang!
- Grated Parmesan cheese – 1/4 cup. Adds a salty, nutty flavor that complements the other ingredients.
- Fresh parsley – 1/4 cup, chopped for a pop of color and freshness.
- Unsalted butter – 1/2 cup, melted. It gives the bread a rich flavor; just don’t use salted to control the saltiness.
- Garlic powder – 2 tablespoons for that savory kick.
- Dried oregano – 1 tablespoon; this herb pairs beautifully with the cheese.
- Salt and pepper – to taste for seasoning the mixture.
- Poppy seeds and sesame seeds – optional for a lovely topping and crunch!
The Directions:
- Preheat your oven to 350°F (175°C) and grease a bundt pan with cooking spray or butter so the monkey bread releases easily.
- Open the biscuit dough and cut each biscuit into quarters. Toss them into a large mixing bowl.
- Add in the chopped sun-dried tomatoes, shredded cheese, garlic powder, dried oregano, salt, and pepper. Toss everything together until well coated.
- Drizzle the melted butter over the biscuit mixture, stirring until all the pieces are nicely coated and delicious.
- If you’re using them, sprinkle poppy seeds and sesame seeds over the mixture and gently stir to combine.
- Transfer the biscuit mixture into the prepared bundt pan, packing it down lightly to make sure it fills evenly.
- Sprinkle the grated Parmesan cheese and chopped parsley over the top for that extra flavor.
- Bake in the preheated oven for 25-30 minutes, or until the monkey bread is golden brown and a toothpick inserted into the center comes out clean.
- Let the monkey bread cool for about 10 minutes in the pan before carefully inverting it onto a serving plate.
- Serve warm, pulling apart those delicious, cheesy, and sun-dried tomato-filled pieces. Enjoy!
This monkey bread is sure to be a hit—perfect for sharing, or you know, just keeping all to yourself! Happy baking!
an airtight container in the refrigerator for up to 3 days. To reheat, simply place the pieces in the microwave for about 20-30 seconds, or warm them in a preheated oven at 350°F (175°C) for about 10 minutes until heated through.
What Can I Use Instead of Sun-Dried Tomatoes?
If you don’t have sun-dried tomatoes on hand, you can use fresh cherry tomatoes chopped small or even roasted red peppers for a different flavor profile. Just ensure that any substitutes are well-drained if they are packed in oil or juice to prevent the monkey bread from becoming soggy.
