Cheesy Buffalo Chicken Pull-Apart Monkey Bread Tips, FAQ & printable recipe

Tips for success

For the best pull-apart texture, cut the dough into uniform, bite-sized pieces. If the dough sticks to your knife, lightly flour it.

Make sure the chicken is well coated in the buffalo-butter mixture so every bite has flavor. Use a light hand when layering the dough and chicken to avoid packing the pan too tightly, which can make the bread dense.

To get a crispier top, brush the top with a little melted butter before baking. If the top browns too quickly, cover the pan with foil halfway through.

Let the bread rest for the full 10 minutes — this is key for easy inverting. Serve the monkey bread warm, as the cheese is most gooey and delicious when it's fresh from the oven.

Variations

• Spicy Ranch Monkey Bread: Mix 1 tablespoon of ranch seasoning into the melted butter before tossing with the chicken. Increase the buffalo sauce to 120 ml for extra heat. Top with extra ranch drizzle and chopped chives.
• BBQ Chicken Monkey Bread: Replace buffalo sauce with your favorite BBQ sauce. Use smoked cheddar instead of sharp cheddar. Omit the blue cheese crumbles and drizzle with extra BBQ sauce before serving.
• Vegetarian Monkey Bread: Omit the chicken and increase the cheese to 250 g mozzarella and 150 g cheddar. Add 1 cup of sautéed mushrooms and spinach. Use a vegetarian buffalo sauce and proceed as directed.
• Jalapeño Popper Monkey Bread: Add 1/2 cup diced pickled jalapeños and 4 oz cream cheese, cut into small cubes, to the layers. Use pepper jack cheese instead of cheddar for extra heat. Garnish with fresh jalapeño slices.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness.

Freezer

Freeze baked monkey bread for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F (175°C) oven until hot.

Reheat

Reheat individual pieces in a toaster oven or regular oven at 350°F (175°C) for 5-10 minutes, until warmed through and cheese is melted again.

Store leftover monkey bread in an airtight container in the refrigerator for up to 3 days. To reheat, place pieces on a baking sheet and warm in a 350°F (175°C) oven for 5-10 minutes, until the cheese is melted and the bread is heated through. Avoid microwaving, as it can make the dough soggy.

You can assemble the monkey bread in the bundt pan up to 24 hours ahead. Cover tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, adding a few extra minutes if needed. The dough will rise slightly during refrigeration.

Serving ideas

Serve the monkey bread as a centerpiece appetizer for game day, parties, or casual gatherings. Place the platter on a large board with extra ranch or blue cheese dressing on the side for dipping.

Provide small plates and napkins, as the bread is best enjoyed with fingers. Pull apart pieces and let guests help themselves.

Pair with celery sticks and carrot sticks for a fresh, crunchy contrast to the rich, spicy bread. It also goes well with a crisp green salad or as a side to grilled meats.

For a heartier spread, serve alongside wings or sliders. The monkey bread is best served warm, so keep it in a low oven (200°F) until ready to serve if needed.

Frequently asked questions

Recipe card

Cheesy Buffalo Chicken Pull-Apart Monkey Bread

Prep 20 minCook 30 minRest 10 minTotal 1 hServes 8

Ingredients

• 500 g pizza dough (or biscuit dough)
• 300 g cooked shredded chicken
• 100 ml buffalo hot sauce
• 50 g melted butter
• 150 g shredded mozzarella cheese
• 100 g sharp cheddar cheese, shredded
• 2 green onions, sliced
• Blue cheese crumbles (optional), to taste
• Ranch dressing (for drizzling), to taste

Instructions

1. In a large bowl, combine the shredded chicken, buffalo hot sauce, and melted butter. Toss until every piece of chicken is coated in the spicy sauce. Set aside.
2. On a lightly floured surface, cut the pizza dough into bite-sized nuggets, about 1 to 1 1/2 inches each. You should have roughly 40 to 50 pieces.
3. Preheat the oven to 375°F (190°C). Generously grease a 10-inch bundt pan with butter or nonstick spray.
4. Place a layer of dough nuggets in the bottom of the prepared bundt pan. Top with a portion of the buffalo chicken mixture, then sprinkle with mozzarella and cheddar cheeses. Repeat the layers, finishing with cheese on top, until all ingredients are used.
5. Place the bundt pan on a baking sheet to catch any drips. Bake for 30 minutes, until the top is puffed, golden brown, and the cheese is bubbling vigorously around the edges. If the top browns too quickly, cover loosely with foil.
6. Remove the bundt pan from the oven and let it rest on a cooling rack for 10 minutes. This allows the cheese to set slightly and makes the bread easier to invert.
7. Place a serving platter over the bundt pan and carefully invert the pan to release the monkey bread. Drizzle with ranch dressing, sprinkle with blue cheese crumbles and sliced green onions.
8. Serve the monkey bread warm, pulling apart pieces with your fingers or tongs. Enjoy the cheesy, spicy, pull-apart goodness.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

38 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.