Transform your trusty Bundt pan into a bread-making marvel with this creative twist on traditional dinner rolls. This fun and innovative method turns everyday bread dough into an impressive ring-shaped loaf that’s perfect for sharing.
By using a Bundt pan, you get a beautiful sculptured shape with plenty of nooks and crannies that crisp up perfectly while keeping the inside tender and fluffy. It’s a conversation starter that makes weeknight dinners feel special without any extra effort.
Why You’ll Love This
- Uses basic pantry ingredients you already have
- Creates an impressive presentation with minimal effort
- Perfect for dipping and sharing at the table
- No special bread-making skills required
- Versatile enough for breakfast or dinner
Ingredients
- 2 cans refrigerated biscuit dough
- 4 tablespoons butter, melted
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F. Take a moment to thoroughly grease your bundt pan – be generous here! I like to use a paper towel to make sure the butter or cooking spray gets into all the crevices.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and onion powder until well combined. (source: Ineskohl.info)
- In a separate bowl, whisk the eggs until lightly beaten. Add the sour cream and Greek yogurt, mixing until smooth. This mixture might look a bit curdled, but don’t worry – that’s normal!
- Pour the wet ingredients into the dry ingredients. Add the melted butter and stir everything together until just combined. The dough will be soft and a bit sticky – that’s exactly what we want.
- In another bowl, mix together the grated cheddar, Parmesan, parsley, and oregano for the filling.
- Now comes the fun part! Take portions of the dough (about 2 tablespoons each) and form them into rough balls. Don’t worry about making them perfect – rustic is good here!
- Roll each ball in the cheese mixture, making sure it’s well coated. Place the cheese-covered dough balls into the prepared bundt pan, creating a ring. Continue layering until you’ve used all the dough. If you have any leftover cheese mixture, sprinkle it between layers and on top.
- Cover the bundt pan with a clean kitchen towel and let it rise in a warm spot for about 30-45 minutes. The dough won’t double in size, but it should look a bit puffier.
- Bake in the preheated oven for 50-55 minutes, until the top is golden brown and a toothpick inserted into the bread (not into a cheese pocket!) comes out clean. If the top starts browning too quickly, tent it with aluminum foil.
- Remove from the oven and let cool in the pan for about 10 minutes. Then, place a plate or serving platter over the top of the pan and carefully flip it over to release the bread.
- Serve warm and watch it disappear before your eyes!
Tips & Variations
- Substitute Italian seasoning with ranch seasoning mix for a different flavor
- Add chopped fresh herbs like rosemary or thyme to the butter mixture
- Make it cheesy by adding mozzarella between the layers
- Use homemade biscuit dough instead of canned for a from-scratch version
Serving Suggestions
Serve this pull-apart bread warm with marinara sauce for dipping. It’s perfect alongside pasta dishes or as an appetizer for game day gatherings. For breakfast, try it with scrambled eggs and a side of fresh fruit.
Notes
- Store leftovers in an airtight container for up to 2 days
- Reheat in a 300°F oven for 5-10 minutes to restore crispiness
- Ensure all pan corners are well-greased to prevent sticking
FAQs
- Can I make this ahead? Yes, assemble up to 4 hours ahead and refrigerate before baking.
- What if I don’t have a Bundt pan? A tube pan works as an alternative, though the design will be simpler.
- Can I freeze this bread? While best fresh, you can freeze for up to 1 month and reheat from frozen.
- Why did my bread stick to the pan? Make sure to generously grease all surfaces, including any detailed patterns in your Bundt pan.
Servings4
Prep15 min
Cook10 min
Calories—
Ingredients
- 2 cans refrigerated biscuit dough
- 4 tablespoons butter, melted
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon salt
Steps
- Preheat your oven to 350°F. Take a moment to thoroughly grease your bundt pan – be generous here! I like to use a paper towel to make sure the butter or cooking spray gets into all the crevices.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and onion powder until well combined. (source: Ineskohl.info)
- In a separate bowl, whisk the eggs until lightly beaten. Add the sour cream and Greek yogurt, mixing until smooth. This mixture might look a bit curdled, but don’t worry – that’s normal!
- Pour the wet ingredients into the dry ingredients. Add the melted butter and stir everything together until just combined. The dough will be soft and a bit sticky – that’s exactly what we want.
- In another bowl, mix together the grated cheddar, Parmesan, parsley, and oregano for the filling.
- Now comes the fun part! Take portions of the dough (about 2 tablespoons each) and form them into rough balls. Don’t worry about making them perfect – rustic is good here!
- Roll each ball in the cheese mixture, making sure it’s well coated. Place the cheese-covered dough balls into the prepared bundt pan, creating a ring. Continue layering until you’ve used all the dough. If you have any leftover cheese mixture, sprinkle it between layers and on top.
- Cover the bundt pan with a clean kitchen towel and let it rise in a warm spot for about 30-45 minutes. The dough won’t double in size, but it should look a bit puffier.
- Bake in the preheated oven for 50-55 minutes, until the top is golden brown and a toothpick inserted into the bread (not into a cheese pocket!) comes out clean. If the top starts browning too quickly, tent it with aluminum foil.
- Remove from the oven and let cool in the pan for about 10 minutes. Then, place a plate or serving platter over the top of the pan and carefully flip it over to release the bread.
- Serve warm and watch it disappear before your eyes!
Notes
- Store leftovers in an airtight container for up to 2 days
- Reheat in a 300°F oven for 5-10 minutes to restore crispiness
- Ensure all pan corners are well-greased to prevent sticking
