Super Easy Cheesy Monkey Bread

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OMG. Get ready guys. This Super Easy Cheesy Monkey Bread (super similar to my life changing Pizza Monkey Bread Recipe) is where it's at. I'm putting it on my NYE menu and I'm 100% positive it's the way to ring in the new year.

Super Easy Cheesy Monkey Bread from (@whatsgabycookin)


Super Easy Cheesy Monkey Bread

Author: Gaby Dalkin
5 from 1 vote
OMG. Get ready guys. This Super Easy Cheesy Monkey Bread is where it’s at. I’m putting it on my NYE menu and I’m 100% positive it’s the way to ring in the new year.
Prep Time 45 minutes
Cook Time 28 minutes
Total Time 1 hour 13 minutes
Course Appetizer
Cuisine American
Servings 8 servings


  • 1 cup shredded Monterey Jack
  • 1 cup shredded mozzarella
  • cup shredded Parmesan
  • cup cold unsalted butter
  • 1 shallot chopped
  • 6 garlic cloves finely chopped
  • ¼ cup finely chopped parsley
  • ¼ teaspoon crushed red pepper flakes
  • Kosher salt; freshly ground pepper
  • 1 pound cold pizza dough cut into 1-inch pieces
  • Nonstick vegetable oil spray
  • Marinara Sauce and Basil Vinaigrette for serving


  • Shred all cheeses on the large holes of a box grater. Coarsely shred butter on the large holes of box grater. Toss cheeses, butter, shallot, garlic, parsley, and red pepper in a medium bowl; season generously with salt and pepper. Transfer one-third of cheese mixture to a small bowl; set aside. Add dough pieces, a few at a time, to remaining cheese mixture in original bowl and toss gently to coat.
  • Lightly coat a medium cast iron skillet with nonstick spray. Arrange dough in skillet in an even layer; pour any leftover cheese mixture in the bowl over the pizza dough balls. Let sit in a warm place until beginning to puff slightly, 30–40 minutes.
  • Meanwhile, preheat oven to 375°. Bake bread until top is lightly browned and cheese is melted, 18–22 minutes. Top bread with reserved cheese mixture. Continue to bake until edges of bread are golden brown and firm and cheese is melted and oozing, 10–15 minutes more. Serve hot with marinara sauce and basil vinaigrette.


You can also use biscuits in a can instead of pizza dough, or the tubes of pizza dough.

Nutrition Information

Calories: 325kcal | Carbohydrates: 29g | Protein: 13g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 653mg | Potassium: 59mg | Fiber: 1g | Sugar: 4g | Vitamin A: 649IU | Vitamin C: 3mg | Calcium: 236mg | Iron: 2mg
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  1. 5 stars
    My family and I LOVED this recipe. I used a little olive oil instead of butter (my husband detests butter), but I don’t think the recipe suffered from the absence of butter.

  2. How far ahead could this be prepped before baking without ruining it? Could I get it ready to go in the oven at 3 then bake it at 7?

  3. Hi! When I made this, my bread turned out really dense. I was expecting something more light and pillowy. I’m wondering if it was something about the pizza dough I used or my technique. It was a frozen dough from a local bakery. I let if fully thaw in the fridge and then let it sit at room temp for like thirty minutes before I started working with it...

  4. If I use a homemade pizza dough that has been proofed for an hour do I need to proof or rest the dough after I assemble it in the cast iron skillet?

  5. Usually you use a yeast dough from scratch for your monkey breads. Can you talk about why you chose biscuit dough for this one and whether you could sub either pizza dough or biscuit dough for fresh dough in your other monkey bread recipes? What would the quality difference be?

    1. I was going for something that would be super easy to whip up for New Years eve. A yeasted dough takes 3-ish hours, this takes less than 20 minutes.

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