Best 2 Cheesy Garlic Monkey Bread Recipes

CHEESY GARLIC MONKEY BREAD

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter and garlic in a medium microwave-safe bowl and microwave until the butter is melted. Set aside to cool slightly. Brush the Bundt pan with some of the butter to lightly coat.
• Meanwhile, cut the biscuits into quarters. Combine the Parmesan and rosemary in a large bowl and stir together.
• Working in batches, toss the biscuits in the melted garlic butter, roll them in the Parmesan mixture to lightly coat and add them to the Bundt pan. Sprinkle the top with any leftover Parmesan mixture and drizzle with any leftover butter.
• Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.

CHEESY GARLIC-POTATO MONKEY BREAD

Steps:

• Make the dough the day before you want to make the monkey bread: In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, Parmesan, sugar, garlic powder, yeast and salt on low speed to combine, 15 to 20 seconds.
• Add the butter, mashed potato, water, egg and egg yolk. Mix on low speed for 4 minutes, then on medium speed until the dough is smooth, about 2 minutes.
• Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let the dough rise at room temperature for 1 hour, then punch the dough down and refrigerate overnight.
• When you're ready to make the bread, let the dough sit at room temperature for 45 minutes to 1 hour. Generously coat a 10-inch tube or Bundt pan with cooking spray.
• Divide the dough into 24 even pieces (about 2-tablespoon-sized balls at 48 grams each). Round each piece into a ball using your hands. If the dough is too sticky to handle, use a little flour. (Try to use as little flour as possible, as it can make the dough tough.) Cover the dough with plastic wrap on your work surface, and let rest for 15 minutes while you prepare the filling.
• Prepare the topping: In a small pot, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Transfer to a heatproof bowl and allow to cool for about 5 minutes.
• In a medium bowl, toss the Parmesan, white cheddar and pepper to combine. Working with one piece of dough at a time, dip the dough into the garlic butter, then roll it in the cheese mixture to coat.
• Transfer each ball to the prepared pan, arranging in even layers. Do not tightly pack. Drizzle the rolls with the leftover garlic butter and sprinkle with the remaining cheese.
• Cover the pan with plastic wrap and let rise in a warm place until increased in volume, 35 to 45 minutes. (The dough won't fully double in size, but it will look puffy and risen.)
• Toward the end of rise time, heat the oven to 375 degrees. Bake until the surface is golden-brown, 35 to 40 minutes. (It should have an internal temperature of 200 degrees. Be sure to take the temperature in the center portion of the dough.)
• Let cool 10 to 15 minutes before unmolding. Serve warm or at room temperature.