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Breakfast / Brunch

Ham & Cheddar Monkey Bread with Honey-Mustard Sauce

This is one tasty ring. And thanks to refrigerated biscuit dough and scallion-garlic butter, this savory monkey bread is super easy and addictively good. Everyone loves monkey bread — bites of biscuit or bread dough doused in gooey sweetness. But this savory version rivals the classic. It’s cheesy and meaty, and oh-so-good.

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Test Kitchen Tip

To make these savory casseroles ahead, assemble, cover, and refrigerate overnight. Before baking, set +casseroles on the counter while oven is preheating.


Preheat oven to 350°. Generously coat a 10- to 15-cup Bundt pan with nonstick spray.

Melt butter with scallion whites and light greens and garlic in a saucepan over medium heat. Off heat, stir in 1 Tbsp. honey, 1 Tbsp. Dijon, salt, and cayenne.

Toss dough pieces with butter mixture until coated. Stir in Cheddar, ham, and scallion greens until evenly dispersed; transfer to prepared pan.

Bake monkey bread until golden brown and a thermometer inserted into center registers 195–200°, about 45 minutes. (Cover with foil if browning too quickly.)

Whisk together 2 Tbsp. honey, 2 Tbsp. Dijon, and mayonnaise for the sauce.

Cool monkey bread in pan 10 minutes before loosening edges and turning out onto a serving plate; serve with sauce.

Nutritional Facts

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