Herbed Monkey Bread

Snow drifts are melting into ugly piles of sludge which can only mean one thing—Spring is on its way! Hopefully. I mean, I don’t care what that darn groundhog has to say after the Polar Vortex attacked Chicago. While you might not see many blooms in your neighborhood right now, that doesn’t mean that you can’t create a taste of Spring in your kitchen TODAY.

If you ask me, there is nothing that screams Spring in a more delicious way than Herbed Monkey Bread. It gives you the comfort of carbs (my favorite food group) but with fresh herbs that taste like Spring. Even better? It is so easy to make that you can have it on the table before the first load of winter coasts is washed (that is, if your kids haven’t lost them already).

Herbed Monkey Bread Recipe


  • Refrigerated Crescent rolls (I have found that biscuits or other bread dough tend to get too tough and dense in this recipe)
  • ½ cup melted (salted) butter
  • ¼ cup of each topping desired
  • Nonstick spray
  • One egg (lightly beaten)

Recommended toppings

  • Garlic salt with fresh parsley
  • Minced rosemary with orange zest
  • Everything But the Bagel Seasoning (Trader Joe’s)
  • Chopped thyme with lemon zest
  • Dried cranberries
  • Sliced almonds
  • Shaved parmesan


I have found that the key to a great monkey bread is in the preparation. So that means that you need to lay everything out before you get your hands dirty. Arrange your cutting board, small bowls, and bundt pan in a line so that you aren’t constantly moving around and getting disheveled.

If you want your monkey bread to be Instagram worthy, be sure to heavily spray your bundt pan with non-stick cooking spray before adding the rolled bread balls.

It is also a good idea to have a little bit of extra melted butter ready and waiting just in case you need a bit more–and when in doubt, ALWAYS add more butter.

Open your canister of crescent rolls and divide it up into equal 2 inch x 2 inch pieces. Once divided up, roll each section up into a ball. Try not to knead or roll around the dough too much so it doesn’t get too tough.

Once all of your balls are assembled, dunk them in the melted butter, roll them around in one of the chosen ingredients, then arrange them in the bundt pan.

Don’t be afraid to have one type of bread roll next to another—it makes for a more impressive presentation and the mixed flavors will be outstanding! Ensure that you are making one complete layer, with the herbed bread balls touching one another, before placing more rolls on top.

Once all the bread is in the bundt pan, brush the entire concoction with a beaten egg wash (1 teaspoon of water added to a slightly beaten egg).

Bake at 350 degrees for 30-35 minutes. I start checking for doneness at the 25-minute mark because I’m always afraid that something is going to burn. Very carefully check the middle bread rolls for doneness because they will take the longest to cook.

Cool for 5 minutes and then transfer to a plate. You don’t have to be Harry Houdini, simply cover the bundt pan with your serving dish (a round plate works best), flip it over, and you are done! 

Serve alongside this simple Spring salad, pour a glass of peach and basil sangria, and you are all set for your Spring soiree!

Here’s to a delicious Spring!


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  1. Amanda says

    I love the everything but the bagel seasoning from Trader Joe’s! Seems like it would add the perfect touch to this dish too!

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