Cheese Stuffed Garlic Pull-Apart Bread
This Cheesy Garlic Pull-Apart Bread is stuffed with mozzarella cheese and coated in herb butter. I’ve partnered with Fleischmann’s® Yeast for this delicious side dish!
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!
Like I said before the Rapid Rise™Yeast is my favorite. The dough comes together super easily with just a short rise time!
The secret to this bread is the mozzarella cheese stuffed inside! Oh yeah!
You just cut a cube of cheese up into 32 pieces…
Then cut the dough into 32 pieces also!
Wrap each piece of dough around the cheese cube and then dip into a simple herby garlic butter!
Place all the dough into a bundt pan, much like Monkey Bread and allow the dough to rise for about 45 minutes.
When it’s baked you can brush on some more melted butter if you’re feeling crazy…
Invert the pan, if you want or just dig right in! These little cheesy bombs are so delicious!
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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Ingredients
- 3 1/4 to 3 3/4 cups all-purpose flour, divided
- 2 tablespoons sugar
- 1 packet Fleischmann’s® RapidRise Yeast™
- 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
- 1–1/2 teaspoons Garlic Powder
- 1–1/2 teaspoons Italian Herb Seasoning
Instructions
- 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.
- 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.
- 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).
- Cover the dough with a towel and let it rest for 10 minutes.
- Coat a 10- cup bundt pan with nonstick spray and set aside.
- Cut the cheese into 32 pieces or cubes. Set aside.
- Cut the dough into 32 pieces. Wrap each piece of dough around a piece of cheese.
- For filling, combine butter, Parmesan cheese, garlic powder and Italian herb seasoning in a small bowl.
- 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.
- 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.
- Serve warm.
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You had me 100% at cheese stuffed garlic bread.
I must make these soon! Pinning for later for sure!
We’re at 5500 feet, and looking at 8-12, 1-3, 5-12 – well you get the idea – inches of snow in the next 7 days. Have you ever dealt with altitude? I’ve decided in the past that my sweet things will just have to bake longer. Do you have any thoughts on baked goods that need to rise?
I SO want to eat these!
Just made them ?. My first try at making bread and they came out so well.
Oh I love hearing this! I used to be so intimidated when using yeast, but the Rapid Rise is such a great place to start and so much easier than you think!
I really want to make these for Easter. Do you think I can partially bake the night before and finish the next day? Or prepare the night before and bake the next day?
Prepare it the night before and bake it the next day!
Hi I really wanna make these but I don’t own a bundt cake pan. Do you think a regular baking pan work? Or a circular casserole dish would work?
yes! those would both work!
I made the bread today and OMG!!! It’s insanely good
Hi Shelly, I just made this… So easy and so good! My husband loved it! (I used 8 mozzarella sticks cut into 4ths) Thanks so much for the great recipe, instructions and photos! I actually prepared it the night before, refrigerated it, and baked the next day (today). it took a few hours for the dough to rise again (it deflated overnight), but worked out fine. I set the pan on top of a trivet on top of a warmed toaster oven (my go-to place for ‘rising.) I only had regular active dry yeast and all seemed to go well. Maybe would have not taken so long to rise again with rapid rise yeast? Anyway, this was a first for me…. Thanks again!
Love hearing this! It’s such a great recipe that my family loves!
OMG! this cheesy garlic pull apart bread looks insane good! I can´t believe how easy it is to put this together, I also used to be a little intimidated about using yeast, but now I´m comfortable with it, I gotta try that Fleischmann’s yeast
Can you exclude the cheese if you want
sure 🙂
If you don’t have a stand mixer, but only a hand mixer, what modifications would you have to make? I’m such a dinosaur but this recipe was made by my niece who said it was fabulous! Thanks for any help…
Hi! If you don’t have a stand mixer, follow steps 1 and 2 the way I wrote it, using your hand mixer in step 2 to mix the dough. For step 3 you will just need to knead the dough by hand, instead of the dough hook. Hope this helps!
This was amazing!!!!! We cut string cheese in 1/4s and it was perfect!!!!
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Great idea!!
I am going.too try this tomorrow all my questions where answered thanks
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I made this using marinated mozzarella balls (bocconcini) and it was delicious!!
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What a great idea!!
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?
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You can bake it chilled or let it come up to room temperature. Of course, if you bake it chilled, you will have to bake it a few extra minutes 🙂
do you have recommendations for high altitude? I am at 10000 ft.