This post may contain affiliate links. Please read my privacy policy.
I looooove monkey bread.
I remember in a pot luck party a few years ago, my friend brought her homemade monkey bread and I was instantly hooked, begging her to share her recipe with me.
So, I am always in the lookout for a new monkey bread recipe to try out.
These amazing garlic monkey bread is so easy to make, using my favorite Pillsbury biscuit dough.
From prep to out of oven, it takes only 20 minutes and I have the most delicious, garlicky, buttery, and absolutely addictive monkey bread.
As they were baked in muffin pans, these mini garlic monkey bread makes a perfect snack for kids, and my 4-year old pre-schooler happily eat them as his afternoon snack.
The original recipe came from Six Sisters Stuff cookbook.
If you love monkey bread, but have a small family or do not want to make the regular big-sized bundt pan monkey bread, this is a great alternative.
Rush out to your nearest grocery stores and load up some Pillsbury biscuits.
I used two bottles and make 12 of them.
But you can double the recipe to make two dozens.
Trust me, you will finish them in no time!
How Many Calories per Serving?
This recipe is only 467 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Mini Garlic Monkey Bread
Ingredients
- 2 cans refrigerated Pillsbury buttermilk biscuits
- 6 tablespoons butter (melted)
- 4 cloves garlic (minced)
- 1 tablespoon fresh parsley leaves (finely chopped)
- 1/4 cup grated Parmesan cheese or Cheddar Cheese (or both, plus some extras for topping)
Instructions
- Preheat oven to 400°F (204°C). Lightly spray a 12-cup muffin tin with cooking spray.
- Cut each biscuit into quarters and place in a bowl. Add the butter, garlic, parsley leaves, and the cheese in a bowl. Pour the butter mixture over the biscuit pieces and gently toss together until everything is evenly coated.
- Place 5 to 6 biscuit pieces in each muffin cup. Sprinkle with additional cheese.
- Bake for 9-12 minutes, or until golden. Remove from oven and serve warm.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can you use the green bottle grated parm cheese, I think it’s made by krafts. (The one you sprinkle on spaghetti) I didn’t realized I was out of fresh grated parm cheese.
These were so yummy!!!! My family loved them. I did have to cook a little longer than it said, but will definitely make these again. Thank you for the delicious recipe!!
Thanks!
That’s a huge amount of sodium for one serving and there can’t be that much fiber and that few carbs. Are you certain that those stats are correct?
Hi Susan, I am not a nutritionist but the label is provided by the recipe program I use.
These look fantastic… and I’ll bet they taste terrific too!…. but they are so high in fat and sodium! Has anyone tried a lighter/healthier version of these?
Can I mix together and put in muffin pans and save til next day to cook
Radical notion – MAKE biscuit dough! Less than five minutes start to finish – minimal additives. Or buy Bisquick. You do NOT need Pillsbury!!!
I’m with Mary, I don’t use ready-made dough or biscuits, but they do look good. Thanks for sharing the recipe.
There are those that don’t cook for whatever reason. Let them do what they like or want and you make it your way.
WILL THIS WORK WITH FROZEN ROLL DOUGH
Yes!
These need to cook ALOT longer than 12 minutes.