Recipe: Cheesy Monkey Bread

Cheesy monkey bread – the perfect pull-a-part treat. It’s delicious and fluffy right out of the oven, and a super-duper snack for lunches, or a potluck. I used a lot of cheese (who doesn’t love cheese!) and it turned out so well. Okay, let’s bake up.

Ingredients

• 20 frozen dinner rolls
• 4 tablespoons of melted butter
• 200g of yellow cheddar cheese
• 100g of old cheddar cheese

First, you want to use the frozen dinner rolls that aren’t baked up – the bag usually has exactly 20 in it – and no, they’re not gluten free. This recipe is made with gluten, sadly.

Once you’ve got your dinner rolls, spray a bundt or angle food cake pan and dump in the rolls. Then, pour over the melted butter. Lastly, top with the various cheese.

Then, let it sit for 8 hours or over night in a cool and dry place. I know what you’re probably thinking – but there’s cheese! It’ll be totally find. The cold buns defrost and the cheese is a-okay at room temperature for 4 hours (but it is kept cold for a handful of hours while the buns defrost).

Once the time has past, set the oven to 350 and bake for 25-35 minutes. I did mine for 33, just like the traditional monkey bread.

Done! Flip out and eat up.

The edges are the best part, or so I’ve heard! Look how crispy they look?! So cheesy.

Well, there you have it – some fluffy and tasty cheesy monkey bread. Bake up and enjoy.

Pull-a-part and eat up. It keeps well for 3-4 days in an airtight container, yet I doubt it’ll last that long! I haven’t made this in smaller batches yet (like with 5 rolls), but it’s on my list to try. I wonder if it’ll still work out. First, I’ll need to find a mini bundt pan. I bet they’d look so cute!

Thanks so much for stopping by – I hope to see you again soon. Happy baking.