Baked Homemade Asiago Pull-Apart Monkey Bread on a plate with a roll removed and a small bowl of marinara sauce on the side.
Print Pin
5 from 2 votes

Homemade Asiago Pull-Apart Monkey Bread

Buttery, soft and cheesy, this savory Homemade Asiago Pull-Apart Monkey Bread is crispy on the outside and delicate and fluffy on the inside!
Course Bread
Cuisine American
Keyword Buttery, Cheesie, Savory
Prep Time 20 minutes
Cook Time 35 minutes
Rising Time 2 hours
Total Time 2 hours 55 minutes
Servings 24
Calories 125kcal
Author Heather Carter - MySweetMission.com

Ingredients

Dough

  • 1 1/2 cups warm water
  • 2 1/4 tsp dry active yeast (1 packet)
  • 3 1/2 cups unbleached or all-purpose flour
  • 2 tsp salt

Kneading & shaping

  • 1/4 cup unbleached or all-purpose flour

Butter sauce

  • 1/2 cup butter, melted
  • 1/3 - 1/2 cup sweet onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tsp dried parsley

Topping

  • 4 oz grated Asiago cheese (approximately 1 1/3 cups)
  • 1/4 tsp dried parsley

Instructions

Generously grease a bundt pan.

    Dough

    • In a small bowl stir the warm water and yeast together, and set aside for a few minutes. In a large bowl whisk together the flour and salt. Add the water-yeast mixture to the dry ingredients and stir to combine well.
    • Cover dough lightly and rest for an hour, or until double in bulk.

    Kneading & shaping

    • Spray a large baking sheet. Punch down the dough and flour a clean counter. Shape 24 dough balls and place them on a greased baking sheet.

    Butter sauce

    • Melt the butter and add the remaining butter sauce ingredients, stirring to combine well.

    1st layer

    • Roll 8 dough balls in the butter sauce and place them in a greased bundt pan. Sprinkle with 1/3 of the grated Asiago cheese.

    2nd & 3rd layers

    • Repeat as the 1st layer, drizzle the top of the rolls with the remaining butter sauce, and sprinkle with a little dried parsley.
    • Cover loosely with a piece of greased wax paper and allow to rise 1 hour, or until double in bulk.

    Preheat oven to 375ยบ F the last 15 minutes the dough is rising.

    • Bake 30-40 minutes, or until light golden brown on top.
    • Cool 10-15 minutes in the pan, gently loosen the edges, then turn the pan over onto a serving plate. Pull-apart and dip in marinara, if desired.

    Notes

    • Shortcut: Use 24 frozen bread dough balls thawed according to the package in place of the homemade bread dough. Then follow the remaining steps.
    • If the butter sauce gets cold, warm until melted then roll the dough balls in it.
    • Make-ahead tip: Follow the instructions for all 3 layers, then cover with plastic wrap and place the bundt pan in the fridge before the 2nd rising. Approximately 3 hours before serving remove from fridge, allow to rise until double in bulk (it will take longer because the dough is chilled) and bake as directed.
    • Nutrition does not include the marinara sauce.

    Nutrition

    Calories: 125kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 304mg | Potassium: 29mg | Vitamin A: 3.1% | Vitamin C: 0.2% | Calcium: 6.1% | Iron: 5.3%
    Did you make this recipe?We want to see it! Tag us on Instagram @MySweetMission or use the hashtag #mysweetmission so we can find you!