I’m so excited to share my Buffalo Chicken Monkey Bread recipe with you! This pull apart bread is fun, messy, and perfect for sharing. Soft biscuit pieces are stuffed with spicy Buffalo chicken, baked with melty cheese, then drizzled with extra Buffalo sauce and ranch. It is a real crowd pleaser for game days, parties, or casual dinners.
Level: Easy
Total Time: 1 hour
Prep Time: 30 minutes
Cook Time: 22 to 26 minutes
Yield: 8 servings
Course: Appetizer, Main
Cuisine: American, Party Food
I love food you can grab with your fingers and share. This Buffalo Chicken Monkey Bread is exactly that. It takes ready made biscuit dough, a simple spicy chicken filling, and lots of cheese. You assemble little stuffed biscuit balls into a tube pan so the result is a pull apart loaf full of cheesy, zesty pockets.
I will walk you through every step like I am standing next to you. If you have a rotisserie chicken or leftover cooked chicken it makes this even faster. I will explain why we toast, how to seal the dough, and how to finish it so every piece is flavorful and not soggy.
How to Make Buffalo Chicken Monkey Bread
Here is the quick view of the process:
• Mix Buffalo sauce and melted butter with chopped chicken and blue cheese.
• Cut refrigerated biscuits into quarters and wrap each piece around a spoonful of filling.
• Layer stuffed biscuit balls and shredded cheese in a greased tube pan.
• Bake until golden and cooked through.
• Invert the pan, drizzle with extra Buffalo sauce and ranch, then pull pieces apart and serve.
Ingredients
• 1/2 cup Buffalo wing sauce, plus 2 tablespoons reserved for drizzling
• 2 tablespoons ranch dressing, plus 1 tablespoon reserved for drizzling
• 1/4 cup unsalted butter, melted
• 1 1/2 cups cooked chicken, chopped or shredded (rotisserie chicken works great)
• 1/2 cup blue cheese crumbles, optional but recommended
• 1 can (16.3 ounces) refrigerated biscuit dough, 8 large biscuits (Pillsbury Grands or similar)
• 2 cups shredded Colby Jack or cheddar blend (about 8 ounces)
• Cooking spray for the pan
• Optional: chopped green onions or extra blue cheese for garnish, celery sticks for serving
Directions
- Preheat oven to 375 degrees F. Generously spray a 12 cup fluted tube cake pan or bundt pan with cooking spray. Place 2 tablespoons of Buffalo sauce in the bottom of the pan and drizzle with 1 tablespoon ranch. This base adds flavor to the bottom pieces and helps the loaf release easier after baking.
- In a medium bowl mix the melted butter and the remaining 1/4 cup Buffalo sauce. Stir in the chopped chicken and blue cheese until the chicken is evenly coated. Taste and add a pinch of salt or more sauce if you like it spicier.
- Separate the dough into 8 biscuits. Cut each biscuit into quarters so you have 32 small pieces. Press each piece into a thin triangle or circle with your fingers. Place about a rounded teaspoon of the chicken mixture in the center of each dough piece. Fold the dough up over the filling and pinch to seal. Make sure there are no open seams so the filling does not leak while baking.
- Place 16 of the filled biscuit balls in the prepared pan in an even layer. Sprinkle half of the shredded cheese over that layer. Top with the remaining 16 biscuit balls. Finish with the remaining shredded cheese on top. The cheese in the middle gives gooey pockets when you pull the bread apart.
- Bake 22 to 26 minutes or until the top is golden brown and biscuits in the center are cooked through. Ovens vary so check at 20 minutes. If the top browns too quickly, tent loosely with foil and continue baking.
- Cool in the pan 5 minutes. Run a spatula around the center tube and edges to loosen. Place a large plate over the pan and carefully invert both together. Remove the pan. Drizzle the reserved 2 tablespoons Buffalo sauce and 1 tablespoon ranch over the top. Garnish with chopped green onions and extra blue cheese if you like. Serve warm with celery and carrot sticks for dipping.
Process Details
• Why toss chicken in butter plus Buffalo sauce: The melted butter softens the edge of the biscuit and helps the Buffalo flavor coat the chicken so every bite has sauce.
• Why seal each biscuit: If seams are left open the filling leaks into the pan and the inside texture will be uneven. A good pinch keeps the filling inside the dough as it bakes.
• Why layer cheese in the middle: Adding cheese between layers creates gooey pockets throughout. If you only put cheese on top you will miss melted cheesy centers.
• Why rest 5 minutes before inverting: The short cool time lets the hot filling set a little so the loaf comes out in one piece more easily. If you try to flip it immediately the center can fall apart.
Tips for Success
• Use cooked chicken: Rotisserie chicken saves time and brings good flavor. Leftover shredded chicken works perfectly.
• Press dough thin: Make the dough thin enough to wrap the filling without bursting. A gentle stretch with your fingers works better than using a rolling pin.
• Do not overfill: A teaspoon of filling per piece is enough. Overfilling makes sealing hard.
• Even layers: Try to place the dough balls in an even layer so baking is uniform.
• Check early: Start checking at 20 minutes so you stop baking when the biscuits are golden and not dry.
• Blue cheese swap: If you do not like blue cheese you can use crumbled feta or skip it and add more shredded cheddar.
• Make it milder: Use more ranch and less Buffalo sauce if you want less heat.
Serving Ideas
• Game day snack: Place the monkey bread on a platter with celery sticks and extra ranch for dipping.
• Party share: Set it in the center and let guests pull pieces. It is great finger food.
• Meal with sides: Pair with a green salad, roasted potatoes, or coleslaw for a fuller meal.
• Kid friendly: Offer a small bowl of warmed ranch on the side for kids who prefer milder flavors.
Storage & Freezing
• Refrigerator: Cool completely and store covered in an airtight container for up to 3 days. Reheat in a 350 degree F oven until warmed through to keep the outside crisp.
• Freezing assembled: You can assemble the stuffed dough balls and freeze them packed in the pan or frozen on a tray then transferred to a bag. Bake from frozen and add 6 to 10 minutes to the bake time. Keep an eye on browning and tent with foil if needed.
• Reheating: Microwave will warm it faster but makes the crust soft. For a crisp finish reheat in the oven at 350 degrees F for 8 to 12 minutes.
Nutrition Info (Approximate per serving, yields 8)
• Calories: ~450
• Protein: ~19 g
• Carbohydrates: ~28 g
• Fat: ~29 g
• Fiber: ~1 g
• Sodium: ~1100 mg
Nutrition varies by brands and exact amounts of cheese, butter, and sauce. If you need exact numbers for dietary reasons check labels and adjust.
Buffalo Chicken Monkey Bread is a playful and delicious way to enjoy classic Buffalo flavors. It is easy to make, flexible with ingredients, and perfect for sharing. I love how everyone reaches in and pulls a cheesy, spicy bite. I hope this recipe becomes a new favorite at your gatherings.
