Sundried Tomato Monkey Bread

This Gourmet Sundried Tomato Monkey Bread is not only easy to make but a nice variation of the classic cinnamon sugar 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 this Cinnamon Sugar Monkey Bread.

But for this Sundried 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?

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.

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

📋 Gather your Ingredients

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.

🥣 How to Make Sun-dried Tomato Monkey Bread

Preheat the oven to 375°F.
Grease a large Bundt pan. Set aside.
Cut biscuits in quarters and roll into a ball. Layer the balls of bread in the Bundt pan. Sprinkle the bread balls with sun-dried tomatoes, chives, mozzarella, and Parmesan cheese.
Create another layer by placing bread balls over the previous layer. Sprinkle once again with sundried tomatoes, chives, mozzarella, and Parmesan cheese.
Repeat until you have a final layer of only bread pieces.
Bake for 25 to 30 minutes or until golden brown. Remove bread from pan immediately and serve.