Cheesy Garlic Butter Pull-Apart Monkey Bread Skillet Step-by-step instructions

Before you start

Before starting, remove the pizza dough from the refrigerator and let it sit at room temperature for about 30 minutes. This makes it easier to handle and shape. Preheat the oven to 375°F (190°C) and generously butter a 10-inch cast iron skillet.

Have all your ingredients measured and ready: the butter melted, garlic minced, parsley chopped, and cheeses shredded. This recipe comes together quickly, so having everything prepped will make the process smooth.

Instructions

Prep and Coat

1. 1Prepare the Dough Balls
   Lightly flour a clean work surface. Turn the pizza dough out onto the surface and gently pat it into a rough rectangle. Using a bench scraper or chef's knife, cut the dough into 24 uniform bite-sized pieces. Roll each piece into a smooth ball between your palms and place them in a large mixing bowl.
   Look for The dough balls should be about 1 inch in diameter and smooth on the surface.
   Tip Keep the dough pieces covered with a damp towel while rolling to prevent drying.
2. 2Make Garlic Butter Coating
   In a small bowl, combine the melted butter, minced garlic, chopped parsley, Italian seasoning, and grated Parmesan cheese. Stir until well blended. Pour the garlic butter mixture over the dough balls in the bowl. Using a spatula or your hands, toss the dough balls until every piece is evenly coated with the garlic butter mixture.
   Look for Each dough ball should be glossy and coated with herbs and Parmesan.
   Tip If the butter mixture begins to solidify, warm it slightly for a few seconds.

After this phase, you should have 24 smooth dough balls evenly coated in a glossy garlic butter mixture with visible specks of parsley and Parmesan. The dough should be well covered but not dripping. The skillet is buttered and ready for layering.

Layer and Bake

3. 3Layer in Skillet
   Preheat the oven to 375°F (190°C). Generously butter the bottom and sides of a 10-inch cast iron skillet. Arrange half of the coated dough balls in the skillet in a single layer. Scatter half of the shredded mozzarella over the dough. Top with the remaining dough balls, then scatter the remaining mozzarella over the top. Press down gently to nestle the dough balls together.
   Look for The skillet should be filled with dough balls and cheese, with some cheese visible on top.
   Tip Use a spatula to press the dough balls slightly so they fit snugly.
4. 4Bake Until Golden
   Place the skillet in the preheated oven and bake for 22 minutes, or until the bread is puffed, golden brown, and the cheese is bubbly and blistered in spots. If the top browns too quickly, loosely cover with aluminum foil during the last 5 minutes. The internal temperature of the bread should reach at least 190°F (88°C) for a fully baked texture.
   Look for The top is deep golden brown and the cheese is melted with golden blisters.
   Tip Rotate the skillet halfway through baking for even browning.

The skillet is filled with dough balls and mozzarella, ready for the oven. As it bakes, the aroma of garlic and butter fills the kitchen.

The top turns golden brown, and the cheese melts into a bubbly, blistered crust. The dough puffs up, and the whole skillet looks like a golden, cheesy crown.

Pull and Dip

5. 5Rest and Serve
   Remove the skillet from the oven and let it rest for 5 minutes. The cheese will set slightly, making it easier to pull apart. Serve the monkey bread warm, directly from the skillet, with warm marinara sauce for dipping.
   Look for The bread is pull-apart tender with long cheese stretches when separated.
   Tip Use two forks to gently pull apart the bread if it's too hot to handle.

After resting, the bread pulls apart easily, revealing soft, airy dough and long, stretchy cheese strands. The bottom is crisp and golden. Serve warm with marinara for dipping — each bite is a perfect balance of garlicky, buttery, and cheesy.

Common mistakes

One common mistake is overworking the dough when rolling the balls, which can make them tough. Handle the dough gently and roll just until smooth.

Another pitfall is not packing the dough balls tightly enough in the skillet; they need to be snug so they rise together and create that pull-apart effect. Also, avoid opening the oven door too often during baking, as this can cause temperature fluctuations and lead to uneven baking.

How to tell it’s done

The monkey bread is done when the top is deep golden brown and the cheese is bubbly and blistered. The dough should be cooked through — a toothpick inserted into the center should come out clean, or the internal temperature should read at least 190°F (88°C).

Let it rest for 5 minutes before serving; this allows the cheese to set slightly so it pulls apart into long, stretchy strands without being too gooey.