Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Monkey Bread

October 5th, 2009 · 19 Comments

Monkey BreadMy friend and associate at work Liz Cheek and I often talk about food and cooking, especially when we recap our weekends at the beginning of the week. One such Monday she mentioned a Monkey Bread that consists of refrigerated biscuit dough rolled into small balls and coated with butter and spices then layered in a Bundt pan and baked until done. (Note: Click on image for a larger view). Her version is served for breakfast or dessert and has cinnamon and sugar mixed with  nuts instead of the savory version I have posted.

While reading an old copy of the Taste of Home healthy Cooking magazine in the December/January 2009 issue I found a recipe for a made from scratch Herbed Monkey Bread on page 41, which was submitted to the periodical by Joan Hallford of North Richland Hills, Texas. I took Joan’s recipe and modified it just a bit and this is my version to share with you today. It came out quite good and we are serving as our bread with some Turkey Chili.

3 Cups All-purpose flour, divided
2 Tbsp Sugar
1 Tsp Sea salt, fine grind
1 Package Active dry yeast (1/4 ounce)
1 ¼ Cup Milk
2 Tbsp Olive oil
4 Tbsp Butter, melted, divided
1 Large Egg
1/4 Cup Parmesan cheese, fresh grated
2 Tbsp Sesame seeds, toasted
2 Tsp Garlic salt
2 Tsp Smoky paprika
Procedure Steps
1. In a large stainless steel bowl, combine 2 cups flour, the sugar, salt and the yeast.
2. In a small sauce pan combine the milk with the olive oil and ½ of the butter and heat to 130° F.
3. Add the warm milk mixture to the dry ingredients and mix until just moistened. Add the egg and mix until smooth. Then mix in enough of the remaining flour to form soft but not too wet dough.
4. Lightly flour a counter top or surface, turn out the dough, and knead until smooth and elastic for 5 – 6 minutes, adding more flour to keep the dough from sticking.
5. Place the dough into a bowl coated with butter or cooking spray, turn the dough to coat the entire surface. Loosely cover the bowl with a clean kitchen towel and keep in a warm non-drafty location for 1 hour, or until dough doubles in size. Typically, an oven or holding warmer set between 140° to 170° works well.
6. While the dough is rising, combine the parmesan cheese, sesame seeds, garlic salt and smoky paprika in a small bowl and reserve for later use.
7. Once dough has double in size punch it down and then cut into 30 small pieces and roll each into a ball shape. Be sure to pre-heat oven now to 350° F.
8. Coat the inside of a Bundt pan with butter or cooking spray and then gently roll each dough ball in the cheese mixture then add them into the pan in a layered fashion.
9. Drizzle the remaining melted butter on top of the dough and sprinkle any remaining cheese mixture.
10. Bake at 350° F for 35 minutes or until golden brown. Cool for a few minutes before removing from the pan and allow continued cooling on a wire rack.
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Tags: Bread · Recipes

19 responses so far ↓

  • 1 HoneyB // Oct 5, 2009 at 3:21 pm

    Yum! This would go over well in our home!

  • 2 janis // Oct 5, 2009 at 3:34 pm

    YUM! This is going on the list of stuff that I have to make.

  • 3 Jessie // Oct 5, 2009 at 4:53 pm

    oh this looks tasty!

  • 4 Dana Salvo // Nov 19, 2010 at 2:03 pm

    Oh Yum! One of my childhood favorites is monkey bread, but it was a “sweet” version. I will have to try this!

  • 5 Sprinkles of Parsley // Nov 19, 2010 at 3:00 pm

    I love monkey bread!! A savory rendition is a wonderful idea!

  • 6 Boudreaux Ryan // Nov 19, 2010 at 3:18 pm


    So glad you like this “savory” version!

    Hey Chelsea,

    Appreciate the comment and thank you so much!

    Bon appétit!

  • 7 Tiffany // Nov 19, 2010 at 3:37 pm

    This sounds awesome, but WHY is it called “monkey bread”??

  • 8 Boudreaux Ryan // Nov 19, 2010 at 3:48 pm

    Tiffany, I am not entirely sure of the history or derivation behind the name of the “monkey bread”. However, my theory is that since the bread looks similar to a popular sailing knot known as the “Monkey Knot” it may have gotten inspiration from the seafaring tradition.

  • 9 Boudreaux Ryan // Nov 19, 2010 at 3:51 pm

    Here is a link that gives a more detailed name source for the bread:

  • 10 Kita // Nov 19, 2010 at 4:04 pm

    I haven’t had monkey bread in years! Mmm this reminds me of being a kid 🙂

  • 11 Boudreaux Ryan // Nov 19, 2010 at 4:10 pm

    Hey Kita,

    Food memories are amazing right! Have you ever tasting something and then immediately get taken aback to a time in your past? Flavor and taste has an amazing trigger in the brain to reflect to the past.

    Bon appétit!

  • 12 fooddreamer // Nov 19, 2010 at 8:55 pm

    I’ve only ever seen sweet Monkey Bread but this herbed one sounds delicious! I think I would like it much better.

  • 13 abraham // Nov 20, 2010 at 3:19 am

    This would go over well in our home! And a nice name to for children..

  • 14 Torviewtoronto // Nov 20, 2010 at 10:39 am

    delicious monkey bread

  • 15 Conor @ HoldtheBeef // Nov 21, 2010 at 10:17 am

    Every time I’ve seen Monkey Bread on other blogs I’ve said to myself that I must make it, but never have for some reason. This savoury version gets me very excited though, what a great recipe and interesting twist on regular bread to go with a main meal 🙂

  • 16 Ingeborg // Nov 22, 2010 at 2:36 pm

    Fantastic…making it today!

  • 17 Ingeborg // Nov 23, 2010 at 4:30 pm

    Hi Ryan,
    I just took the Monkey Bread out of the oven…looks great.
    I do have one question, why was there not a second rising of the dough (after making the dough balls). ??
    My husband loves the Monkey Bread…he loves any kind of bread!

  • 18 averagebetty // Nov 24, 2010 at 4:43 pm

    I love the idea of a savory Monkey Bread – I’ve only had the sweet… seems perfect to go with a hearty soup or stew!

  • 19 Jazz Rules // Nov 24, 2010 at 9:21 pm

    Well done Sir! Well done! You have been buzzed!