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.
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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?
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.
Recipe Tip
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.
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 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 sun-dried 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.
Sun-Dried Tomato Monkey Bread
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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.
This monkey bread is the best I have ever tasted. Just loved it. A keeper for sure.