Why You’ll Love Big Ray’s Mexican Monkey Bread Recipe

I love this recipe because it’s incredibly easy and packed with bold, comforting flavors. The buttery biscuits turn soft and fluffy on the inside while the cheese melts into every layer. The jalapeños add just the right kick, and the pull-apart style makes it perfect for gatherings, holidays, or casual weekends.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

cooking spray
2 tablespoons butter, melted
1 (16.3 ounce) package refrigerated buttermilk biscuit dough, separated and each portion cut into quarters
1 ¼ cups shredded Cheddar cheese, divided
¾ cup jalapeno pepper slices, divided
¾ teaspoon dried parsley flakes, divided
¼ cup shredded mozzarella cheese

Directions

I start by preheating the oven to 350°F (175°C) and coating a 9×5-inch loaf pan with cooking spray.

I pour the melted butter into a small bowl, then dip each piece of biscuit dough into the butter so it’s well coated. I arrange a single layer of biscuit pieces in the bottom of the loaf pan.

Over the first layer, I sprinkle 1/2 cup of the Cheddar cheese, 1/4 cup of jalapeño slices, and 1/4 teaspoon of the parsley flakes. I repeat this layering process one more time, then top everything with the remaining biscuit dough pieces, jalapeño slices, and parsley.

In a separate bowl, I mix the remaining 1/4 cup Cheddar cheese with the mozzarella cheese. I spread this cheese mixture evenly over the top to fully cover the bread.

I bake the monkey bread until it’s golden brown and cooked through, usually about 40 to 45 minutes. Once it’s done, I let it cool in the pan for about 5 minutes before carefully inverting it onto a plate to serve.

Servings and Timing

This recipe makes about 12 servings.

Prep Time: 10 minutes
Cook Time: 40 minutes
Rest Time: 5 minutes
Total Time: about 55 minutes

Variations

When I want it spicier, I use pickled jalapeños with seeds or add a pinch of chili flakes. I also like swapping part of the Cheddar for pepper jack cheese for more heat and flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm slices in the oven or microwave until heated through. I prefer the oven when I want to bring back some crispness on the outside.

FAQs

Can I make this ahead of time?

I assemble it a few hours ahead and bake it just before serving for the best texture.

Is this spicy?

It has a mild to moderate heat, and I adjust the jalapeños depending on how spicy I want it.

Can I use homemade biscuit dough?

Yes, I can use homemade dough as long as it’s similar in size and texture.

What type of jalapeños should I use?

I usually use sliced pickled jalapeños, but fresh ones work too.

Can I make this for breakfast?

I love it as a breakfast or brunch dish because it’s filling and savory.

How do I know it’s fully cooked?

The top should be golden brown, and the center biscuit pieces should be soft but not doughy.

Can I use a different pan?

I can use a bundt pan or round pan, but I adjust the baking time slightly.

Does this freeze well?

I don’t recommend freezing it, as the biscuit texture changes.

Can kids eat this?

I find kids enjoy it, especially if I reduce the jalapeños.

What should I serve with it?

I like serving it with eggs, fresh fruit, or a simple salad.

Conclusion

Big Ray’s Mexican Monkey Bread is one of those recipes I keep coming back to because it’s easy, fun, and packed with flavor. I love the cheesy layers, buttery biscuits, and little bursts of heat from the jalapeños. Whether I serve it for breakfast, brunch, or as a shareable side, it always disappears fast and gets rave reviews.