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This cheesy rosemary garlic monkey bread is so easy to make, you will want to make it everyday! Serve it with a delicious marinara sauce to enjoy all the good flavors to their fullest!
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5 from 5 votes

Cheesy Rosemary Garlic Monkey Bread with Marinara Sauce

This cheesy rosemary garlic monkey bread is so easy to make, you will want to make it everyday. Buttery garlic monkey bread is the best party food! 
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Appetizer
Cuisine: American
Servings: 8 servings
Calories: 255kcal



  • 3-33/4 cup all-purpose flour
  • ¼ cup white sugar
  • ½ teaspoon salt
  • 1 packet instant active dry yeast
  • ½ cup milk
  • ½ cup water
  • 4 tablespoon unsalted butter
  • 1 egg
  • 4 oz mozzarella cheese cubed


  • 6 tablespoon unsalted butter
  • 4 tablespoons chopped fresh rosemary
  • 5 garlic cloves minced
  • ½ cup chopped parsley


  • Mezzetta Caramelized Onion and Butter Marinara Sauce


  • Mix 2 cups of flour, sugar, yeast and salt in a bowl
  • In a sauce pan, have the butter, milk and water on medium heat until the butter is almost melted.
  • Mix the egg into the milk mixture.
  • Add the wet ingredients into dry ingredients and mix until everything is combined
  • Add one more cup of flour and a bit more so the dough forms into a ball
  • Knead for 7 minutes. Let the dough rest for 10 minutes.
  • Grease a bundt cake pan with cooking spray.
  • Coating: Melt the butter and mix in rosemary, garlic and parsley.
  • Take the dough out and divide it into 4 pieces and each piece into 10 pieces so in total you will have 40 pieces of dough.
  • Take one dough ball, flatten it with your fingers and place a mozzarella cube in the middle of it, roll the dough again and make it into a ball. repeat with the remaining dough balls and mozzarella cubes.
  • Put the 8 dough balls in a ziploc bag and pour 1 - 2 tablespoons melted butter mixture on them, seal the bag and toss the balls with butter until they are coated. Repeat with the remaining dough balls and butter.
  • Place each piece of dough in the bundt cake pan until the pan is full.
  • Cover the pan with a towel and let it rest for 40 minutes until doubled in size.
  • Preheat the oven to 180C or 350F.
  • Put the pan in the oven and bake it for 25-30 minutes until the top is dark golden brown.
  • When you take it out of oven let it sit for 7 minutes and then invert it into a plate.
  • Serve it with Mezzetta Caramelized Onion and Butter Marinara Sauce.


Calories: 255kcal | Carbohydrates: 17g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 252mg | Potassium: 59mg | Fiber: 1g | Sugar: 7g | Vitamin A: 588IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg