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Garlic Parmesan Pull Apart Bread

Published March 15th 2012 Updated December 26th 2023

This Garlic Parmesan Pull Apart Bread is the irresistible savory cousin to monkey bread. It’s made using frozen dinner rolls doused in butter then coated with 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 bake it in a standard size loaf pan to resemble a loaf of bread, but you can make this bread into any shape you like, tips to follow.There’s no such thing as too much cheese so add more if that’s your pleasure. Serve it straight from the pan brushed with more melted butter on top for the shine. How to make easy Garlic Parmesan Pull Apart Rolls: (Scroll down for full printable recipe.)

  • Rolls – Remove the frozen dinner rolls from the freezer and allow to sit on the counter just until they have thawed enough to cut. Use a sharp knife to quarter.
  • Butter – Melt butter in a medium size microwave safe bowl using the melt function. Once melted, add granulated garlic, parsley, salt, basil and onion powder. Mix well. Add the quartered rolls to the butter, and toss gently to coat.
  • Cheese – Add Parmesan-Romano cheese to the rolls. Gently mix until each piece is evenly coated.
  • Layer Rolls – Spray a 9 or 10 inch loaf pan with cooking spray. Layer the dough quarters evenly in the pan. Sprinkle the remaining cheese on top.
  • Let Rise – Cover the pan loosely with plastic wrap that has been sprayed with cooking spray.
  • Allow to rise in a warm draft free place for 2-2 1/2 hours.
  • Bake – Remove plastic wrap and bake in a preheated oven per the recipe until the center is completely done. (Approximately, 23-25 minutes total, depending on your oven.)
  • Serve – Melt remaining butter in the microwave. Add fresh parsley, mix to combine.
  • Brush top with herb butter then serve.
Garlic-Parmesan-Pull-Apart-Rolls

How to Make the BEST Garlic Parmesan Pull Apart Bread Recipe

  • Ingredients you’ll need to make homemade Garlic Parmesan Pull Apart Rolls:16 frozen white dinner rolls i.e. Rhodes or similar brand, melted butter, grated Parmesan-Romano cheese, dry parsley flakes, granulated garlic or garlic powder, salt, dried basil or Italian seasoning and onion powder.
  • Kitchen tools you’ll need: One 9 or 10 inch loaf pan, medium bowl, small bowl, sharp knife and cutting board, measuring cups and spoons, pastry brush and cheese grater.
  • This bread should be baked in a larger loaf pan. You can also separate and bake two 8 inch pans of bread. When doing so, they loaves won’t take as long to bake.
  • You can use your favorite brand of unbaked frozen dinner rolls for this recipe. Make sure you choose frozen dough rounds not heat and serve dinner rolls.
  • The butter for this recipe can be salted or unsalted.
  • It’s helpful to allow the rolls just a few minutes to thaw prior to cutting into quarters. They should still be cold, don’t be tempted to wait too long or they will begin to rise and the bread won’t work.
  • Use a large enough bowl for melting the butter in the microwave that will double as the mixing bowl.
  • Store leftover rolls chilled in the refrigerator for up to 3-4 days. Gently reheat in the microwave.
Garlic Parmesan Pull Apart Bread

How to Make Garlic Parmesan Pull Apart Bread Recipe in a Springform Pan

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 springform 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. 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.
Garlic Parmesan Cheese 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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Helpful Kitchen Items: 

Garlic-Parmesan Pull Apart Bread

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

Ingredients

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

Instructions

  • Rolls: 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 20-30 minutes just until they have thawed enough to cut.
  • Place the rolls onto a cutting board, and using a sharp knife cut each roll into quarters.
  • Melt butter in a medium size microwave safe bowl using the melt function. Once melted, add granulated garlic, parsley, salt, basil and onion powder. Mix well.
  • Add the quartered rolls to the butter, and toss gently to coat.
  • Cheese: Add 2/3 cup of grated Parmesan-Romano cheese to the rolls. Gently mix until each piece is evenly coated.
  • Let Rise: Spray a 9 or 10 inch loaf pan with cooking spray. Layer the dough quarters evenly in the pan. Sprinkle the remaining 1/4 cup of cheese on top.
  • Cover the pan loosely with plastic wrap that has been sprayed with cooking spray.
  • Allow to rise in a warm draft free place for 2-2 1/2 hours.
  • Bake: Remove plastic wrap and preheat the oven to 350°F. Bake for 18-20 minutes, then check the top. Lay a piece of aluminum foil on the top of the bread to prevent the cheese and butter on top from overbrowning. Continue to bake the bread for another 5-7 minutes or 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.
  • In a small bowl melt 2 Tbsp butter in the microwave. Add fresh parsley, mix to combine.
  • Brush top with butter then serve immediately.

Notes

Additional Baking Options: Bake this bread in a bundt pan, 2 smaller 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.

Nutrition

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
Tried this recipe?Mention @melissassk or tag #melissassk!

 

161 Comments

  1. I can’t wait to make these on Friday. I am going to pair them with a White bean Chicken chili. I think my family is in for a nice treat. Thanks for recipe!
    Tammy

  2. I’ve never used refrigerator rolls for these, but, it would probably work in a pinch. There wouldn’t be any need for them to rise, of course. If you try it, come back and let me know how it worked.

  3. Sure do. If you click on the green print button and look at the very top. You can print with or without the pictures or save to a pdf it ‘s your choice.

  4. I am always looking for good recipes and came across your blog via facebook and so glad I did! I’ve been looking through your recipes and can’t wait to start trying them! Thanks so much for all your time posting them! 🙂

  5. Hello, as you can probably see from the pictures, the yeast rolls are small rounds of prepared dough. You can still make this bread, using your favorite homemade sourdough or yeast bread recipe. Divide into equal portions and follow the recipe above for the remaining ingredients. It should work great! Thanks for stopping by ~ Melissa

  6. Hi, what if i want to knead the dough myself? How should I do? My country don’t sell Rhodes dinner rolls 🙁
    thanks.

  7. Hi Gaye! Great question, I do still cut the rolls, because the concept of this is a pull apart bread. However, if you prefer to leave them whole, it will still work and they’ll be sinfully delicious. 🙂 Enjoy, Melissa

  8. Melissa, if using the spring form pan do you still cut the rolls? My family loves bread and I know this will be a big hit. Thanks

  9. Thanks for stopping by, so happy you enjoyed these rolls! For the loaf pan, you’re right, there are several layers of dough pieces and they sort of “stack” in the pan. I love the look and make this bread in a loaf pan at times, but, personally prefer the second method I demonstrate in the springform pan at the bottom of the recipe. In the springform pan, each roll bakes forming the fabulous golden crust. I don’t usually need extra pans, and yes, the loaf pan does puff up and hang beautifully over the sides. So, I would recommend, if you enjoy “crusty” rolls a single layer 8 or 9 inch springform pan will give the very best results. Thanks again for stopping by to let me know! Blessings ~ Melissa

  10. Yummy, indeed. I think it might be easier to manage the quantity of roils in the butter solution by sprinkling the parmesan on after each layer put into whatever pan you are using. Also, I was making so many, I ran out of grated parmesan and used shaved instead on the top of each layer, as well as the top overall. Nice look.

    Also, I would appreciate more details on how many 1/4 sections you think fit into each size pan. Your photos seem to indicate you used only one layer, but I had many more left over and so made multiple layers.

    Besides the baking rolls literally spilling over the sides of both pans I used (a spring form and an 8″ square), they were fine and a pleasure to look at. I had misplaced my original Rhodes pull-apart recipe, so I was glad to find yours. Thanks. They’ll be gone in no time once the family arrives!

  11. Hi Jane, thank you so much for letting me know. I’m delighted you’re enjoying these rolls, they remain a favorite at my house, too. Thanks for stopping by, Blessings ~ Melissa

  12. Just made a double batch and arranged it it a single layer on a sheet pan (13′ x 18″). This is so good! I’ve taken it to the last few get-togethers and always need to provide Melissa’s link to someone who wants the recipe. Thank you for a great twist on pull apart bread and using Rhodes dough makes it so easy.

  13. Sounds like you’ve been enjoying Rhodes products for a long time. I wonder if you’re referring to a different version of cheese rolls. Anyway, great to hear from another baker 🙂 Take care, Melissa

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