Pioneer Woman Cheesy Monkey Bread

Pioneer Woman cheesy monkey bread is an easy savory pull-apart bread made with canned biscuits, dill havarti and fresh parsley, ready in 45 minutes. This make-ahead-friendly party appetizer fits brunch, game day and Thanksgiving, and it all bakes in one Bundt pan.

Cut every biscuit into quarters and toss the cheese with the parsley before you start layering. Skip that and the cheese clumps in some bites while others come out plain.

Canned biscuits stand in for homemade dough, and the melted butter gets drizzled between two layers, so the middle turns rich instead of dry. Dill havarti melts smoothly and adds a creamy, slightly tangy flavor that cheddar can't give you.

Pioneer Woman Cheesy Monkey Bread

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

532

kcal

Quartered biscuits bake into a golden ring with melted cheese tucked between the pieces. Once it's inverted, the cheesy side crisps on top while the inside stays soft and pulls apart easily.

Ingredients

• 1 1/2 sticks (12 tablespoons) salted butter, melted and cooled slightly
  

• 3 7.5-ounce cans buttermilk biscuits (not the flaky kind), cold
  

• 8 oz. dill havarti cheese, shredded
  

• 1/2 c. chopped fresh parsley
  

Directions

• Preheat and butter the pan: Preheat the oven to 350°F, then generously brush a 14-cup tube pan or Bundt pan with some of the melted butter. Skip any pan with a removable bottom, because the butter could leak out.
• Cut the biscuits: Open the 3 cans of cold biscuits and cut each biscuit into quarters with a knife or kitchen shears. Then toss the 8 ounces of shredded dill havarti with the 1/2 cup chopped parsley in a large bowl.
• Layer the first half: Arrange half the biscuit pieces in the pan so they cover most of the bottom. Drizzle with half of the remaining butter, then sprinkle on half of the cheese mixture.
• Add the second layer: Layer the rest of the biscuit pieces over the top and drizzle with the remaining melted butter. Finish with the remaining cheese mixture so the top bakes up bubbly.
• Bake until golden: Bake for 25 to 30 minutes, until the bread is puffed, set and deep golden brown. Then cool it in the pan on a rack for 10 to 15 minutes.
• Invert and serve: Invert the warm bread onto the rack, then re-invert it onto a cutting board or platter. Serve it cheese-side up while it's still warm, since that's when it tastes best.

Tools for this recipe

• Nordic Ware Anniversary Bundt pan, OXO silicone pastry brush, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese in monkey bread?

Yes, any good melting cheese works here. Gouda, Gruyere, white cheddar or Monterey Jack all melt well, though dill havarti gives you that creamy, slightly tangy flavor.

How do I store leftover cheesy monkey bread?

Wrap it tightly or keep it in an airtight container in the fridge, where it holds for a couple of days. Warm slices in the oven so the outside crisps back up, since the microwave makes the biscuit chewy.

Can I make cheesy monkey bread ahead of time?

You can cut the biscuits and shred the cheese earlier in the day and keep both chilled. Bake it right before serving, because this bread is best warm.

Can I use a regular cake pan if I don't have a Bundt pan?

A 14-cup tube pan works just as well, but avoid anything with a removable bottom because the butter can leak out. A tube or Bundt pan also helps the center bake through evenly.

What's the most common mistake with monkey bread?

Using flaky biscuits is the usual one, since the recipe calls for the regular buttermilk kind. Flaky layers puff up unevenly and don't pull apart the same way.