Mini Garlic Monkey Breads


Mini Garlic Monkey Breads are fun and delicious little pull-apart rolls that everyone will love! 


These Mini Garlic Monkey Breads are fun little pull-apart rolls everyone will love! They were a huge hit at my house! It’s not very often when my little family fights over the last piece of something I make. Yep, that was the case when I made these.

Mini Garlic Monkey Breads are a perfect side to go along with a bowl of tomato soup, a big plate of spaghetti or to even eat  all by theirselves. 🙂   

When I first tried these yummy little monkey breads I only made 6 of them because I was a little skeptical on how they would turn out. Well, that was a big mistake. They were garlicy, buttery mini bites of heaven! I’m putting them on the menu next week because we can’t wait to eat them again!


Mini Garlic Monkey Breads
Prep time
Cook time
Total time
Serves: 12
  • 18 frozen Rhodes Dinner Rolls, thawed OR use 2 (7.5 ounce) cans refrigerated Buttermilk Biscuits
  • 6 Tablespoons butter, melted
  • 3 cloves garlic, minced
  • 2 Tablespoons dried parsley flakes
  • ¼ cup grated Parmesan cheese, plus 2 Tablespoons for sprinkling
  1. Thaw frozen Rhodes dinner rolls according to package directions. (Rhodes rolls are what I used. I love them. If you don't have access to Rhodes rolls than just use the canned Buttermilk Biscuits)
  2. Cut each roll into 4 pieces. Set aside.
  3. Spray a 12 cup muffin tin with cooking spray. Set aside.
  4. In a large bowl combine the rest of the ingredients. Place 6 to 7 roll pieces into the garlic mixture and coat with mix.
  5. Place 6 to 7 coated roll pieces into one muffin tin. Repeat the process until all 12 muffin tins are full. Sprinkle all the rolls with the remaining 2 tablespoons of Parmesan cheese.
  6. Bake at 400 degrees for 12-14 minutes or until rolls are golden brown. Serve warm.

Recipe from: Real Mom Kitchen




Mini Garlic Monkey Breads


Join the Conversation

Rate this recipe:  

20 thoughts on “Mini Garlic Monkey Breads

  1. These were so good! I love bread and this was the best recipe I’ve ever made!! But be warned, if you overfill the muffin tins, you’ll have some monster-sized muffins. As my husband said, “It’s OK. That’s more for me to eat.”

  2. I have made these multiple times and the first time was the best, I only put 3 chunks together in a muffin thing – when I put more the dough didn’t cook appropriately and was doughy (as the outside was almost burnt).

    But over all, they are addicting and delicious – such a nice mix up for a type of roll!

© Life In The Lofthouse.
Site by