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Cheese Stuffed Garlic Pull-Apart Bread

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!

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!


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…

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!


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


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!


  • 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)


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


  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.


  • Serving Size: 1 roll
  • Calories: 101
  • Sugar: 1.3 g
  • Sodium: 106.3 mg
  • Fat: 4.2 g
  • Carbohydrates: 11.6 g
  • Protein: 4.1 g
  • Cholesterol: 11.5 mg

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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67 comments on “Cheese Stuffed Garlic Pull-Apart Bread”

  1. I made these today. Soooooo good! I didn’t have Rapid rise yeast so I heated the milk, butter and water, added the sugar and stirred to dissolve, then activated my yeast in that.

    Also, I’m vegan so I used bio cheese cheddar, nuttelex for butter, soy milk, organ egg replacer and noosh in place of parmesan…. but I sprinkled it on top instead of mixing it through the topping mix.

    I realise it sounds like I completely changed the recipe lol… just adapted it for vegans… but pretty sure it’s close!

    Great recipe! Thanks for sharing! It’s now part of my weekly rotation 🙂

  2. I accidentally missed the part about letting it rise for 45 minutes I don’t know what I was thinking! Did I wreck it 🙁

    1. The bread in this recipe is incredibly light and fluffy… pizza dough would be tasty but a completely different texture.

  3. I am on a low salt diet. The goat cheese I used has 40 mg of sodium in it. I use unsalted butter and no salt in my dough. Its bread us low sodium people can eat!!!

  4. Awesome! Instead of Mozzarella, I used about a teaspoon of goat cheese and wrapped that in greens (baby chard, spinach and baby kale and then wrapped the dough around it. Finished as per instructions. Served with curried squash soup. OMG-it was soooo good. Thanks!
    Will probably try cinnamon and apple for breakfast next. Great recipe

  5. I just made these and they are fabulous! I’m taking them to a lasagna dinner and I’m sure they will be a hit!

  6. Hi,
    If we make ahead the dough balls n stack them in the cake pan for overnight, will they turn out fine next day after baking? Also do we bake the mould with the open side up in the oven?? Thanks

  7. Will it be okay to put grated cheddar cheese on the coating with the garlic butter or is that too much cheese?

  8. This recipe was great, so easy and delicious. My whole family absolutely loved it ! Thanks for sharing 🙂

  9. A friend always brought cheesy monkey bread to holiday gatherings so when we had to restrict gatherings to our household, I found this recipe. The family loved it, and have requested it to accompany our Christmas dinner. Not your usual turkey sidedish, but you can’t argue with the deliciousness!

  10. This looks great, can’t wait to make it for some friends next weekend! Do you think if I put everything together the night before up to step 10 and cooked the following evening that would work? Or would it be over-proofed?

  11. 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!

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

  13. 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…?

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