Cheesy Rosemary Monkey Bread Rolls

Cheesy Rosemary Monkey Bread Rolls


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Rosemary, garlic and cheese make these monkey bread muffins perfect with any meal.

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Serving Size / Yield

12 servings


  • 2 8 oz. cans Pillsbury® refrigerated crescent dinner rolls
  • 3 Tbs. butter, melted
  • 1 tsp. rosemary leaves, chopped
  • 3/4 tsp. garlic powder
  • 1 C. Colby-Monterey Jack cheese blend, shredded

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  1. Heat oven to 350 degrees. Spray a 12 regular-size muffin cups with cooking spray.

  2. Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total). Roll each piece of dough into a ball.

  3. In small bowl, mix melted butter, rosemary and garlic powder. Roll each ball in butter mixture. Place 4 balls in each muffin cup.

  4. Bake 17 to 19 minutes or until golden brown and no longer doughy in center. Sprinkle cheese evenly in each cup. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 1 minute. Remove from pan. Serve warm.

Recipe courtesy of Pillsbury.

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