Cheesy Monkey Bread
If you haven’t tried savory monkey breads before this is a great place to start! The kids absolutely go crazy about pulling those cheesy, bacon covered, gooey pieces of bread! You should see their eyes when the cheese is stringing for miles!
Servings 8 -10 servings
- 20 rolls
- ⅓ cup butter
- 3 Tbsp ranch dry ranch dressing mix
- 2 tsp dried parsley divided
- 1 ½ cup mozzarella cheese shredded
- ½ cup bacon fried and crumbled
- ¼ cup parmesan cheese grated
- Ranch dressing or ranch dressing for dipping in.
Thaw Rhodes Rolls for about an hour until they are soft enough to cut.
Heavily grease a bundt pan.
Cut rolls in half using a sharp knife or scissors.
Melt butter. Add ranch dressing mix and one teaspoon parsley.
Toss rolls in butter mixture until coated.
Add mozzarella cheese and bacon and toss with fingers. Rolls will stick together a bit. Don’t worry about it too much. Just do your best to get them all coated with cheesy goodness!
Layer in bundt pan. Sprinkle with remaining parsley and grated parmesan cheese.
Let rise for 2 to 2 ½ hours.
Preheat oven to 350 degrees.
Bake for 20-25 minutes. You want the rolls to be golden brown and baked all the way through. If the monkey bread is golden brown but doesn’t appear to be baked through cover with aluminum foil and continue baking for 5 more minutes.
After completely baking turn out on a plate.
Dip monkey bread in ranch dressing or marinara sauce.
NOTE: You can substitute 2 teaspoons of garlic salt for the ranch dressing mix if you'd like. Add dried parsley to get those pretty green flakes!
NOTE: Monterey Jack, Pepper Jack, and Cheddar would all be great cheese choices!
Calories: 654kcal | Carbohydrates: 85g | Protein: 21g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 1501mg | Potassium: 45mg | Fiber: 3g | Sugar: 11g | Vitamin A: 403IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 27mg