Sun-Dried Tomato Monkey Bread

5 from 2 votes

This Gourmet Sun-dried Tomato Monkey Bread is not only easy to make but a nice variation of the classic cinnamon sugar monkey bread.

sun-dried tomato monkey bread

I love good monkey bread. They are easy to make and can usually be ready to eat within 30 minutes.

Most of us already have the necessary ingredients for a simple monkey bread like my Cinnamon Sugar Monkey Bread.

layer of biscuits cheese and sun-dried tomatoes

But for this Sun-Dried Tomato Monkey Bread, you might need a quick trip to your local grocery store.

I’ve always wondered why they call these pull-apart bread recipes “Monkey Bread”. Did a monkey invent it? Do we look like monkeys eating it?

monkey bread ready for the oven

Well curiosity killed the cat so I looked it up. Apparently, it was named after how we eat it? Check out this cool article on the origins of the word monkey bread.

monkey bread fresh out of the oven

If the top of the bread starts to burn before the rest of the biscuits are ready, simply tent the top with some aluminum foil and continue to bake.

For another delicious savory pull-apart bread, I suggest you try my Swiss Onion Bread Ring.

sun-dried tomato monkey bread

You will need these ingredients to make this Sun-Dried Tomato Monkey Bread recipe (see recipe card for quantities): Buttermilk Biscuits, Parmesan Cheese, Chives, Mozzarella Cheese and Sun-Dried Tomatoes.

  1. Preheat the oven to 375°F.
  2. Grease a large Bundt pan. Set aside.
  3. Cut biscuits in quarters and roll into a ball. Layer 1/3 of the balls of biscuits in the Bundt pan. Sprinkle the bread balls with 1/2 of the sun-dried tomatoes, chives, mozzarella, and Parmesan cheese.
  4. Create another layer by placing 1/3 bread balls over the previous layer. Sprinkle once again with 1/2 of the sun-dried tomatoes, chives, mozzarella, and Parmesan cheese.
  5. Repeat until you have a final layer of only bread pieces.
  6. Bake for 35 to 40 minutes or until golden brown. Remove bread from pan immediately and serve.
sun-dried tomato monkey bread

Printable Recipe Card

sun-dried tomato monkey bread

Sun-Dried Tomato Monkey Bread

This Gourmet Sun-dried Tomato Monkey Bread is not only easy to make but a nice variation of the classic cinnamon sugar monkey bread.
5 from 2 votes
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course Bread Recipes
Cuisine American
Author Rodney
Servings 10
Calories 71 kcal

Equipment

  • Bundt Pan

Ingredients
 

  • 3 Pkg Buttermilk Biscuits
  • 4 oz Parmesan Cheese
  • ½ Cup Chives, chopped
  • 4 oz Mozzarella Cheese, shredded
  • ½ Cup Sun-Dried Tomatoes, chopped

Instructions
 

  • Preheat the oven to 375°F.
  • Grease a large Bundt pan. Set aside.
  • Cut biscuits in quarters and roll into a ball. Layer 1/3 of the balls of biscuits in the Bundt pan. Sprinkle the bread balls with 1/2 of the sun-dried tomatoes, chives, mozzarella, and Parmesan cheese.
  • Create another layer by placing 1/3 bread balls over the previous layer. Sprinkle once again with 1/2 of the sundried tomatoes, chives, mozzarella, and Parmesan cheese.
  • Repeat until you have a final layer of only bread pieces.
  • Bake for 35 to 40 minutes or until golden brown. Remove bread from pan immediately and serve.

Nutrition

Calories: 71kcalCarbohydrates: 3gProtein: 5gFat: 4gSaturated Fat: 2gCholesterol: 11mgSodium: 211mgPotassium: 207mgSugar: 2gVitamin A: 250IUVitamin C: 3.3mgCalcium: 155mgIron: 0.6mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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One Comment

  1. Debora says:

    This monkey bread is the best I have ever tasted. Just loved it. A keeper for sure.

5 from 2 votes (1 rating without comment)

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