Cheese Stuffed Garlic Pull-Apart Bread

Cheesy Garlic Pull-Apart Bread is stuffed with mozzarella cheese and coated in herb butter. Crazy good as a side dish, or dipped in marinara for a meal!

This Cheesy Garlic Pull-Apart Bread is stuffed with mozzarella cheese and coated in herb butter. Homemade garlic bread rolls are the best appetizer to pair with any hearty Italian meal! I’ve partnered with Fleischmann’s® Yeast for this delicious side dish!

An Easy Cheesy Garlic Bread Appetizer

Up until the last few years I had always felt a little intimidated about using yeast. I am not really sure why, because once I started I haven’t looked back! Especially when I am using Fleischmann’s® RapidRise™ Yeast…it literally takes almost all the wait-time out of the process. Of course, I am not home making homemade dinner rolls every night, but I feel like they are much more of an “option” than they have ever been…does that make sense?

Anyhow, what I’m getting at is try yeast…give it a shot. I swear. And first on your must-bake list should be this CRAZY delicious Cheesy Garlic Pull-Apart Bread. It’s like Monkey bread, but savory and stuff with gooey mozzarella. Dip each roll in marinara sauce and make sure you’ve baked a little extra…this quickly can go from a side dish to a full 1-dish meal that your family can enjoy together!

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How to Make Cheesy Garlic Bread:

Like I said before the Rapid Rise™Yeast is my favorite. The dough comes together super easily with just a short rise time!

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The secret to this bread is the mozzarella cheese stuffed inside! Oh yeah!

You just cut a cube of cheese up into 32 pieces…

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Then cut the dough into 32 pieces also!

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Wrap each piece of dough around the cheese cube and then dip into a simple herby garlic butter!

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Place all the dough into a bundt pan, much like Monkey Bread and allow the dough to rise for about 45 minutes.

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When it’s baked you can brush on some more melted butter if you’re feeling crazy…

This Cheesy Garlic Pull-Apart Bread is stuffed with mozzarella cheese and coated in herb butter. Crazy good as a side dish, or dipped in marinara for a meal!

Invert the pan, if you want or just dig right in! These little cheesy bombs are so delicious!

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I have partnered with Fleischmann’s® Yeast to create this recipe. I only partner with brands that I use in my kitchen. All opinions expressed are 100% my own.

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Cheese Stuffed Garlic Pull-Apart Bread

  • Author: Cookies & Cups
  • Prep Time Prep Time: 2 hrs
  • Cook Time Cook Time: 30 min
  • Total Time Total Time: 2 hrs 30 min
  • Yield Yield: 32 rolls 1x
  • Category Category: Appetizer
  • Method Method: Oven
  • Cuisine Cuisine: Italian

Description:

This Cheesy Garlic Pull-Apart Bread is stuffed with mozzarella cheese and coated in herb butter. Homemade garlic bread rolls are the best appetizer to pair with any hearty Italian meal!


Ingredients:

  • 3 1/4 to 3 3/4 cups all-purpose flour, divided
  • 2 tablespoons sugar
  • 1 packet Fleischmann’s® RapidRise Yeast™ (1/4- ounce or 2 1/4 teaspoons)
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup water
  • 1/4 cup butter, room temperature
  • 1 egg
  • 8 ounces mozzarella cheese (not grated)

Coating

  • 1/2 cup butter, melted
  • 2 tablespoons grated Parmesan cheese
  • 11/2 teaspoons Garlic Powder
  • 11/2 teaspoons Italian Herb Seasoning

Instructions

  1. Combine 2 cups flour, sugar, yeast and salt into the bowl of your stand mixer and mix on low until blended. Combine milk, water and butter in a microwave-safe bowl. Microwave on high in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture and then add the egg.
  2. Mix with the paddle attachment for 2 minutes on medium speed, scraping the bowl as needed. Add 1 cup flour; beat 2 minutes at high speed. If necessary, stir in just enough remaining flour so that the dough will form into a ball.
  3. Lightly flour your counter top and knead the dough until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. (Alternately you can switch out the paddle attachment for your dough hook on the stand mixer and do this step with the dough hook).
  4. Cover the dough with a towel and let it rest for 10 minutes.
  5. Coat a 10- cup bundt pan with nonstick spray and set aside.
  6. Cut the cheese into 32 pieces or cubes. Set aside.
  7. Cut the dough into 32 pieces. Wrap each piece of dough around a piece of cheese.
  8. For filling, combine butter, Parmesan cheese, garlic powder and Italian herb seasoning in a small bowl.
  9. Dip each dough ball into the melted butter mixture. Place in prepared pan. Pour any remaining butter over rolls and cover with towel. Let the dough rise in warm place until doubled in size, about 45 minutes.
  10. Preheat oven to 375°F. Bake the rolls for 25 to 30 minutes or until golden brown. Cool 5 minutes in pan, then invert on serving plate.
  11. Serve warm.

Keywords:: homemade garlic bread, cheesy garlic bread, how to make garlic bread, the best garlic bread recipe, garlic bread recipe, Italian side dish recipe, Italian appetizer recipe, easy garlic bread recipe, cheese stuffed garlic bread recipe

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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45 Comments
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Margaret Bujold
September 19, 2020 5:17 pm

HI- Wondering if I can make and freeze? Or will that affect the gooeyness of the cheese?

pumpkin
September 19, 2020 3:57 pm

I’ve made this recipe multiple times and it’s always amazing.

Michelle
June 9, 2020 6:49 am

hi, I only have a hand mixer with beaters, no paddle or dough hooks. Can I use this to mix for step 1 and 2? Thanks!

Sara
May 30, 2020 9:35 am

Hi Shelly, this sounds delicious! How many grams of yeast do I need to use? We don’t get the sachets where I live.

Pris
May 26, 2020 11:56 pm

Great, easy recipe. I only managed to use 3 cups of flour as we’re high up and very dry where I live.

Despite my lack of luck with yeast dough lately, these turned out decently nice and fluffy. The Italian seasoning wasn’t my favourite, so I’ll probably cut it out next time.

I’d be super curious to know if the dough would work as a base for cinnamon pull-apart bread…?

Michaela
April 27, 2020 2:15 pm

Can you use batter/bread mix instead of dough ?

Poornima
April 21, 2020 7:16 am

I’d like to try out this recipe.. But back here we don’t have that brand of yeast. We do have regular active dry yeast. How much quantity should I use? Please help!

Alice
April 17, 2020 6:37 pm

I just made these. Such a wonderful recipe. I baked it in 2 9inch round pans so all got golden brownat the top. Will certainly make again.

rayna
March 29, 2020 10:32 pm

Delicious and super easy! I used active dry yeast since I didn’t have rapid rise on hand, and just allowed it to proof for a few minutes in the milk and water mixture that I heated to just warm, then added along with the rest of the steps. Came out super yummy and the kids loved it. We used what we had on hand to create a party tray of dipping options; olive oil, pizza sauce, and salsa. Perfect while we’re baking up a storm during this time of social isolation. Thank you so much for the recipe!

Barb
January 22, 2020 8:46 pm

Super easy, great ride, wish I could post photos, they came out perfect, thank you!

Valerie
December 8, 2019 9:53 pm

I’d like to make this as an appetizer for a Christmas Party. Can I make this without the egg? If not, what can I replace the egg with? Two of my guests do not eat eggs.

dena d
March 24, 2019 4:53 pm

do you have recommendations for high altitude? I am at 10000 ft.

Maia
February 24, 2019 7:31 am

If I assemble this the night before and refrigerate it in order to bake it the next day, how long should it sit out before I bake it the next morning?

Maia
February 18, 2019 3:37 pm

I made this using marinated mozzarella balls (bocconcini) and it was delicious!!

Nicole
October 27, 2018 7:53 pm

I am going.too try this tomorrow all my questions where answered thanks

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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