Cheesy Garlic Monkey Bread Recipe

Name: Cheesy Garlic Monkey Bread
Prep time: 30 min
Cook time: 40 min
Total time: 1 min
Ingredients: 3¼ cups all-purpose flour; 2¼ teaspoons instant yeast; 2 teaspoons salt (for dough); 1¼ cups lukewarm milk; 2 tablespoons softened butter; 1 bulb garlic (plus 4 cloves); 2⅔ cups grated Swiss cheese; 2⅔ cups grated mozzarella cheese; ½ cup olive oil; 4 tablespoons fresh parsley (finely chopped); 1 tablespoon fresh thyme; 1 teaspoon salt (for filling); 1 teaspoon crushed black pepper

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Forget sweet monkey bread—this savory version with roasted garlic, melted Swiss and mozzarella, and fresh herbs is the kind of pull-apart bread that disappears in minutes. Golden, gooey, and ready in just over an hour.

Why This Recipe Works

Roasted garlic is the secret. Slow-roasting a whole bulb mellows the bite and adds deep, sweet garlic flavor that makes this feel restaurant-worthy without fuss.
Two cheeses = maximum texture. Swiss brings nuttiness and structure; mozzarella creates that irresistible stretch. Together, they’re unstoppable.
One dough, endless flavor. The yeast dough rises while you roast garlic, so there’s no real downtime—just smart timing that feels effortless.

Grocery List (& Shortcuts)

Main Players

3¼ cups all-purpose flour
2¼ teaspoons instant yeast
2 teaspoons salt (for dough)
1¼ cups lukewarm milk
2 tablespoons softened butter
1 bulb garlic plus 4 cloves
2⅔ cups grated Swiss cheese
2⅔ cups grated mozzarella cheese
½ cup olive oil
4 tablespoons fresh parsley (finely chopped)
1 tablespoon fresh thyme
1 teaspoon salt (for filling)
1 teaspoon crushed black pepper

Smart Shortcut: If fresh herbs feel like a hassle, use ½ teaspoon dried thyme and 1 tablespoon dried parsley. The roasted garlic carries the flavor beautifully, so the herbs are supporting players, not stars.

Substitutions: Gruyère works wonderfully in place of Swiss. For a dairy-free version, use cashew mozzarella or a quality plant-based blend—the texture won’t be identical, but it’ll still be delicious. You can also swap half the mozzarella for sharp cheddar if you want more punch.

Step-by-Step

Make the Dough

Combine flour, yeast, and 2 teaspoons salt in a stand mixer bowl with the dough hook attached. Add lukewarm milk and softened butter, mixing on low until the flour is just moistened. Increase speed to medium and mix for 6–8 minutes until the dough is shiny and elastic—you’ll feel it transform under the hook.

Transfer the dough to a large oiled bowl, cover with plastic wrap, and let it rise in a warm spot until doubled, about 1½–2 hours. (A turned-off oven with the light on works perfectly.)

Roast the Garlic

Preheat your oven to 400°F while the dough rises. Slice the top off your garlic bulb, rub it all over with olive oil, wrap it in foil, and roast on a baking sheet for 40 minutes. The cloves will turn golden and soft—squeeze them out once cooled slightly.

Build the Cheese Mixture

Crush the 4 raw garlic cloves and add them to a large bowl with both cheeses, olive oil, parsley, thyme, 1 teaspoon salt, and black pepper. Stir to combine. Once the roasted garlic is cool enough to handle, squeeze the soft cloves into the mixture and stir again. This is your golden coating.

Shape and Fill

Oil a 10-inch Bundt pan generously. Punch down the risen dough and divide it into roughly 1-inch pieces—don’t stress about perfection; rustic is the vibe. Roll each piece into a ball, coat it generously in the cheese mixture, and nestle it into the Bundt pan. The pieces will fit snugly together.

Second Rise and Bake

Cover the pan loosely with plastic wrap and let the bread rise in a warm place until puffy and nearly reaching the top of the pan, about 45 minutes. Preheat your oven to 350°F. Bake uncovered for 35–40 minutes until the top is deep golden brown and the cheese is bubbling at the edges. The aroma will be incredible.

Cool for 5 minutes, then invert onto a platter. Serve immediately—it’s molten hot and absolutely worth the careful eating.

Riley’s Tips

Texture is everything: The secret to perfect pull-apart bread is not overbaking. Once the top is golden, stop. The residual heat will finish cooking the inside, and you’ll get that tender crumb with crispy-edged pieces. Overbake by even 5 minutes and you’ll lose the magic.
If your dough doesn’t rise: Yeast can be finicky, especially if your milk was too hot (it kills the yeast) or too cold (it won’t activate). Lukewarm means you can comfortably hold your finger in it for 10 seconds. If your first rise stalls, give it another 30 minutes in a warmer spot—patience wins here.
Make-ahead magic: You can prepare the dough and cheese mixture the night before. Let the dough rise, punch it down, cover it tightly, and refrigerate. The next day, shape it into the Bundt pan and let it come to room temperature (about 1 hour) before the second rise. This actually deepens the flavor.

Storage & Leftovers

This bread is best the day it’s made, but leftovers keep well. Store any uneaten pieces in an airtight container in the fridge for up to 2 days. To reheat, cover loosely with foil and warm in a 250°F oven for about 15 minutes until heated through and the cheese softens again. You can also reheat individual pieces in the microwave for 20–30 seconds, though the oven method keeps the texture better.

Freezing isn’t ideal for this bread—the texture shifts once thawed—so enjoy it fresh or plan for leftovers within a couple of days.

Can I use instant read-and-rise yeast instead of instant yeast?

Yes, but reduce the rise time slightly. Rapid-rise yeast works faster, so check your dough at the 1-hour mark instead of waiting the full 1½–2 hours. You want it doubled, not overproofed.

What if I don’t have a stand mixer?

You can absolutely knead by hand. Mix the flour, yeast, and salt in a bowl, add milk and butter, and stir until shaggy. Knead on a clean counter for 8–10 minutes until smooth and elastic. It’s a bit more work, but the result is identical.

Can I make this with store-bought pizza dough?

You can, and it’s a legitimate shortcut. One ball of pizza dough (about 1 pound) will work here—just skip the rising step and go straight to shaping and filling. It won’t have quite the same tender crumb, but it’ll still be delicious and saves you 2 hours.

Why is my monkey bread gummy in the middle?

This usually means the pan was too crowded or the bread didn’t bake long enough. Make sure the dough pieces aren’t packed too tightly—they should fit snugly but with a little room to expand. Also, trust the 35–40 minute bake time; underbaking leaves the center doughy.

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Save This Recipe & Tell Me How It Went!

Pull up a chair, because this cheesy garlic monkey bread is the kind of recipe that brings people together. It’s impressive enough for a dinner party, easy enough for a weeknight, and absolutely impossible to eat just one piece of. Bookmark this, make it soon, and let me know in the comments how your version turns out. Did you add extra herbs? Swap in different cheese? I’d love to hear what made it yours.