Mmm, monkey bread! The very best of tear-and-share bread. We’re all familiar with the sweet version, but with a few changes, monkey bread can become a cheesy and herby appetizer that you won’t want to stop eating. Cheesy Monkey Bread is still a snap to make with only a few ingredients, and once you’re done, you’ll have a buttery melt-in-your-mouth delight. You might just be tempted to keep the whole thing to yourself.


  • 1 1/2 sticks (12 tablespoons) salted butter, melted and cooled slightly
  • 3 (7.5 ounce) cans buttermilk biscuits, not the flaky kind, cold
  • 1/2 cup fresh parsley, chopped
  • 8 ounces dill Havarti cheese, shredded


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Brush a bundt pan or tube pan with the melted butter generously but careful not to use too much.

Step 3 –Open all the cans of biscuits and cut each biscuit into quarter pieces.

Step 4 –Meanwhile, toss the parsley and Havarti cheese together in a large bowl.

Step 5 –Place half of the biscuit pieces into the pan, covering most of the bottom.

Step 6 –Drizzle half of the remaining melted butter on top of the biscuit layer.

Step 7 –Then, sprinkle half of the cheese parsley mixture onto the biscuit layer.

Step 8 –Layer the remaining biscuit pieces over the top and drizzle with the remaining melted butter.

Step 9 –Sprinkle the remaining cheese mixture on top.

Step 10 –Bake until puffed and deep golden brown, about 25-30 minutes.

Step 11 –Allow the monkey bread to cool for 10-15 minutes in the pan on a rack, then invert onto the rack while still warm.

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Step 12 –When cooled enough, re-invert the Cheesy Monkey bread onto a platter or cutting board, cheese-side up.

Step 13 –Serve while warm and melty.