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Garlic Parmesan Pull Apart Bread

This Garlic Parmesan Pull Apart Bread is the savory cousin to monkey bread. It’s made using frozen dinner rolls doused in melted butter then coated in Parmesan cheese and garlic, of course. It can be baked in all sorts of shapes and each one spells delicious.

Garlic-Parmesan Cheese Pull Apart Bread

Easy Garlic Parmesan Pull Apart Bread Recipe

For this Garlic Parmesan Pull Apart Bread recipe, I baked it in a standard size loaf pan to resemble a loaf of bread, but you can make this bread into any shape you like.There’s no such thing as too much cheese so add more if that’s your pleasure.It’s so much more interesting than dinner rolls and you’ll love the looks on your friends faces when you pull this bread out of the oven for dinner. Serve it straight from the pan, and if you’re feeling really sassy, brush a little melted butter on top for the shine. Pull apart bread recipes whether they’re sweet or savory are always a crowd pleaser and sure to be the first thing people reach for at any occasion.

step-by-step images and ingredients for pull apart bread

How to Make Garlic Parmesan Pull Apart Rolls Recipe

If you’re someone who loves for all of the rolls to have that crispy golden top, I highly recommend making the pull apart rolls in a round 9-inch spring form or deep dish pie pan. Using a springform pan, the bread pieces are arranged side by side so, all of the rolls will get that crispy golden topping. They’re simply delicious, and perfect for sharing.  To make these pull apart rolls in a springform pan this is what you do:

  • Follow the same preparation method as listed in the recipe.
  • Spray a 9 or 10 inch springform pan with cooking spray. Arrange rolls side by side in the pan. You could also use a 9 inch square pan.
  • Bake them for around 22-24 minutes or until golden and the rolls are cooked through.
  • You can also increase the Parmesan cheese a bit with this batch, since there’s no way you can ever go wrong adding a little extra Parmesan cheese.
  • Whether you bake this in a loaf pan or a springform pan, make sure you brush the top with extra butter just before serving.
  • Store leftover rolls chilled in the refrigerator for up to 3 days. Gently reheat in the microwave.
Garlic Parmesan Pull Apart Bread

More Southern Style Rolls and Bread Recipes to Make

This bread is perfectly delicious served straight from the oven with a meal. As an appetizer,it’s especially good with a warm homemade pizza sauce or spinach artichoke dip on the side for party snacking.Fully expect this bread to begin to disappear as soon as you take it from the oven. Other pull apart bread recipes you may like to try:

Garlic Parmesan Cheese Pull Apart Bread

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Garlic-Parmesan Cheese Pull Apart Bread

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5 from 8 votes

Garlic-Parmesan Pull Apart Bread

Prep Time20 minutes
Cook Time25 minutes
Rise time2 hours 30 minutes
Total Time3 hours 15 minutes
Course: Appetizer, Bread
Cuisine: American
Keyword: garlic-parmesan-cheese-pull-apart-rolls
Servings: 16 [4 pieces each]
Calories: 187kcal
Author: Melissa Sperka


  • 16 frozen white dinner rolls i.e. Rhodes or similar
  • 1/2 cup butter melted
  • 2/3 cup grated Parmesan-Romano cheese, plus 1/4 cup divided
  • 1 tsp dry parsley flakes
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp dried basil or Italian seasoning
  • 1/2 tsp onion powder


  • Remove the frozen dinner rolls from the freezer and place onto a plate. Cover loosely with plastic wrap and allow the rolls to sit on the counter for 30-45 minutes or so, until the rolls have thawed enough to cut.
  • Place the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters.
  • Melt one stick of butter in the microwave. Stir the melted butter and seasonings together until blended.
  • Add the quartered rolls to the butter, and toss gently to coat.
  • Add 2/3 cup of grated Parmesan-Romano cheese reserving the rest for the top. Toss until each piece is coated.
  • Layer the dough quarters evenly in a standard 9x4x3-inch loaf pan sprayed with cooking spray. Sprinkle the remaining 1/4 cup of cheese on top and a sprinkle of parsley for color.
  • Cover the pan loosely with plastic wrap that has been sprayed with cooking spray.
  • Alow to rise in a draft free, warm place for 2-2 1/2 hours. Then, remove the plastic wrap, and bake in a 350°F preheated oven.
  • Bake at 350°F for 18 minutes, then check the top. If baking in a loaf, lay a piece of aluminum foil over the top of the bread to prevent the cheese and butter on top from over browning.. Continue to bake the bread for another 5-7 minutes, until the center is completely done. Approximately, 23-25 minutes total, depending on your oven.
  • Test the center of the rolls using a cake tester, or toothpick to be certain the bread is cooked all the way through before removing it from the oven.
  • Serve straight from the pan piping hot.


Additional baking options Bundt pan, Divide the dough between 2 loaf pans,
Individual size in standard muffin cups [4 pieces in each] 8×8 baking dish, 9 inch round spring form or pie pan, 8 inch tart pan. 
To make in a Springform pan:
  • Follow the same preparation method as listed in the recipe.
  • Spray a  9 or 10 inch springform pan with cooking spray. Arrange rolls side by side in the pan. 
  • Bake them for around 22-24 minutes or until golden and the rolls are cooked through.
  • You can also increase the Parmesan cheese a bit with this batch, if desired. 
  • Whether you bake this in a loaf pan or a springform pan, brush the top with extra butter at the end.


Serving: 1serving | Calories: 187kcal | Carbohydrates: 20g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 413mg | Potassium: 60mg | Fiber: 2g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg
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  1. If I am using 16 of the frozen bread rolls and cutting them into quarters I should have a total of 64 pieces of roll to put into the pan, bake, etc.? Just checking because I see that Sally Ann said she only used 4 rolls cutting them into 16 so which is it? Was going to try these out this weekend.

    Thanks for the reply!

  2. 5 stars
    I made this and it was so look good my mother and I ate them all so tonight I’m making them now and made spaghetti to go with it thank you for the recepie it’s amazing

  3. 5 stars
    This recipe was so easy to prepare and it was delicious! My family is requesting that be made frequently and it will be! Thank you for sharing this great recipe.

      1. In the instructions it’s stated to put the rolls in a loaf pan. Which reads like it is one pan. However, below the instructions regarding different pans it states to use two loaf pans. Are you referring to the small loaf pans.?? I prefer to make two regular sized loaf pans. Shall I double the recipe or just make it twice.??.The recipe sounds delicious..Thanks for sharing. **

      2. I bake this in one large loaf pan. The instructions are simply laying out options for you. I’m not referring to mini loaf pans, two standard 8×4 pans will do if you want more crispy bread to enjoy. Likewise, a springform pan will work so the rolls are in a single layer. There’s no wrong here, go with your preference.

  4. I made these exactly as recipe is written. I only used 4 Rhodes dinner rolls and they turned out perfect. I sprayed the hot cooked rolls with I Can’t Believe It’s Not Butter and it DOES make all the difference. These rolls were crunchy, buttery with lots of flavor. I made hours ahead of dinner and I didn’t feel like they needed warmed up. They were just right to eat out of the pan like they were. I even had a few for breakfast. They are that good! Definitely including this in my regular rotation. You could use any cheeses or spices you have on hand. Thanks for this delicious recipe!

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