Cheesy Garlic & Herb Pull-Apart Bread (Made With Frozen Bread Dough!)
If you want to make the most incredible garlic and herb cheesy pull-apart bread this holiday season, this is the one. It starts with a simple loaf of frozen bread dough. And bakes into the most buttery, fluffy, cheesy loaf that pulls apart layer by layer. Every slice is filled with garlic, herbs, melty cheese, and that perfect golden-brown top.
This recipe looks bakery-fancy but is actually incredibly easy and beginner-friendly. And it’s a guaranteed hit at every holiday dinner, potluck, or family gathering. If you love cozy, buttery, comforting recipes that bring everyone to the table smiling… you’re going to love this one.
Be sure to check out these other great recipes while you are here!
Garlic Cheddar Mashed Potatoes
Creamy Stovetop Mac and Cheese
Table of contents
What You’ll Love About This Recipe
- Holiday-worthy: The perfect bread to bring to Thanksgiving, Christmas, or any winter gathering.
- Starts with frozen dough: No kneading, no fuss, no stress.
- Packed with flavor: Garlic butter + herbs + melted cheese in every bite.
- Beautiful presentation: Pull-apart slices stacked high in a loaf pan — so impressive and fun to eat.
- Beginner-friendly: If dough intimidates you, this recipe will change your mind.
- Kid and crowd approved: This disappears FAST off the table.
Ingredients
Frozen Dough Base
- 1 loaf frozen bread dough, thawed completely-Soft, fluffy, dependable — and the easiest shortcut ever.
- All purpose flour for dusting your workspace
Garlic Herb Butter
- 5 tbsp salted butter, softened-Softened butter spreads evenly and infuses the dough with flavor.
- 1 tbsp Italian seasoning-Adds aromatic herbs and classic holiday flavor.
- 4–5 cloves garlic, minced-Fresh garlic is a must for bold, savory flavor.
The Cheeses
- 1 cup + 1/8 cup Creamy Italian Blend cheese-Smooth melting with savory Italian flavor.
- 1/2 cup + 1/8 Co-Jack cheese-Buttery, melty, and gives gorgeous golden edges.
Finishing
- 1 tbsp melted butter + parsley-Brushed on warm bread for shine and fresh flavor.
Instructions
1. Thaw the Dough
Set the frozen loaf on a plate, cover it lightly, and thaw until fully soft and pliable. This can take several hours. The package offers additional ways of thawing it as well.
2. Make the Garlic Herb Butter
In a small bowl, mix softened butter, Italian seasoning, and minced garlic until smooth. Set aside.
3. Roll Out the Dough
Dust your counter with flour. Roll the thawed dough into a rectangle (about 12×15 inches).
If the dough springs back, let it rest 5–10 minutes and try again.
4. Spread the Butter Mixture
Spread the garlic-herb butter across the entire surface — edge to edge.
5. Add the Cheeses
Sprinkle on the Creamy Italian Blend and Co-Jack.
6. Slice Into Strips
Use a pizza cutter or sharp knife to cut the dough into 15 even pieces:
Cut into 3 long rows, then into 5 sections across.
7. Stack & Pan
Stack the strips in groups of 5 and gently place the stacks upright into a parchment-lined loaf pan. Sprinkle on the remaining cheese.
8. Proof the Bread
Cover loosely with lightly sprayed plastic wrap. Let rise 30–45 minutes until noticeably puffy.
9. Bake
Bake at 350°F for 30–40 minutes.
Check around 20 minutes — tent with foil if browning quickly.
10. Finish & Serve
Brush warm bread with melted butter and parsley. Lift out with parchment and pull apart to serve!
Tips for Success
- Give the dough time to thaw fully. Cold dough is tough to roll out.
- Rest the dough if it resists. A 10-minute rest makes it easier to shape.
- Use softened butter, not melted. It sticks to the dough instead of sinking.
- Proofing is key. This ensures fluffy, bakery-style layers.
- Tent with foil if needed. Prevents overbrowning while it finishes baking.
- Let it rest 5 minutes before serving. The cheese will set slightly for cleaner pulls.
Substitutions & Variations
Can I Use Frozen Dinner Rolls Instead of a Loaf?
Yes — and they work GREAT!
Here’s how:
- Use 12–15 thawed dinner rolls (like Rhodes).
- Press them together and gently roll into a rectangle.
- Spread the softened garlic-herb butter just like the loaf version (do NOT dip rolls in melted butter).
- Add the cheeses, slice, stack, proof, and bake as directed.
Same amazing result — sometimes even easier!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Cheesy Garlic & Herb Pull-Apart Bread
Ingredients
- 16 oz Loaf of Frozen Bread Dough, thawed can also use frozen dinner rolls or homemade bread. See above for details
- 1-2 tsp All Purpose Flour for dusting your work surface
- 5 tbsp Salted Butter, softened to room temperature
- 1 tbsp Italian Seasoning
- 5-5 Garlic Cloves, minced
- 1 Cup Creamy Italian Blend Cheese, shredded + 1/8 cup for topping
- 1/2 Cup Colby Jack Cheese, shredded + 1/8 cup for topping
- 1 tbsp Salted Butter, melted
- Dried Parsley for garnish
Instructions
- Thaw your dough completely according to the package instructions.
- Roll dough into a rectangle on a floured counter. Approximately, 9×13 inches
- Spread garlic butter over the dough.
- Sprinkle the 1 cup of the Italian Blend Cheese and the 1/2 cup of Colby Jack on top.
- Slice it into 15 pieces. (3 long rows x 5 across). I use a pizza cutter for this part.
- Stack strips in groups of 5 and place in loaf pan.
- Bake at 350°F for 30–40 minutes. Check it around the 25 minute mark and if the top is browning too quickly, loosely cover it with aluminum foil.
- Mix together the melted butter and parsley and brush over the top. Serve warm and enjoy!
Notes
Make-Ahead
Assemble the loaf completely, cover, and refrigerate up to 12 hours. Let sit at room temperature 20 minutes before baking. Storage Store leftovers in an airtight container in the fridge for 2–3 days.Reheating
- Air fryer: 350°F for 3–4 minutes
- Oven: 325°F for 8–10 minutes
- Microwave: Avoid (bread turns rubbery)
Could a 1 pound ball of frozen pizza dough give the same or similar results as bread dough? I went to five markets in my neighborhood and none of them carried plain frozen bread dough. The recipe looks so delicious and beautiful and I’d love to make it for Christmas.
I have not tried, but I don’t see why not!
Question – when measuring the cheese? Do you use a measuring cup for the 1 cup, 1/2 cup & 1/8 cup?
Or do you use a scale – pulling out 8 oz, 4 oz & 1 oz?
Hi! I use a measuring cup for the cheese. I used to use oz but found out most people prefer it in cups.