This easy Ranch Monkey Bread is a delicious appetizer that disappears as quickly as it’s made. Tangy ranch, savory parmesan, and buttery richness transform frozen dough into irresistible bite-sized monkey bread pieces.
Recipe created by Amber Brady.
I first encountered this Ranch Monkey Bread when I worked as a prep cook during culinary school. The restaurant served it as a complimentary snack, and we constantly ran through tray after tray — a testament to how addictive and simple it is to prepare.
The method is straightforward: toss pieces of yeast dough with melted butter, dry ranch seasoning, and shredded parmesan. Stack small piles on a baking sheet, let them rise briefly, then bake until golden. The result is tender, flavorful pull-apart bites that work beautifully as an appetizer or snack.
At home my kids polished off nearly an entire batch in one sitting — and I happily joined them. These bites are delicious on their own, though you can serve them with a side of olive oil and balsamic if you like. Either way, they’re an easy crowd-pleaser worth trying.
Ranch Monkey Bread
Ingredients
- 12 Rhodes White Dinner Rolls, thawed
- 5 Tbsp melted butter, cooled
- 1 oz packet of dry ranch dressing mix
- 1/3 cup shredded parmesan cheese
Instructions
- Using kitchen shears or a knife, cut each roll into sixths (cut in half, then cut each half into three pieces). Place the pieces in a bowl and pour the cooled melted butter over them.
- Add the dry ranch packet and shredded parmesan to the bowl. Gently toss until the dough pieces are evenly coated. Some pieces may stick together, which is fine.
- Arrange stacks of the coated dough pieces on a prepared baking sheet (lightly greased or lined with parchment or a silicone mat), spacing them a few inches apart to form about 8 stacks. Place the stacks closer together for softer pull-apart bread or spread them out for crispier edges. Cover loosely with greased plastic wrap and let rise 30–45 minutes, until puffy.
- Preheat oven to 350°F (175°C). Bake for 15–20 minutes, or until golden brown. Serve warm. Optional: pair with olive oil and balsamic for dipping. Enjoy!
Notes
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