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Esta Rosca de Pan a la Mexicana es un platillo estelar para la cena de Navidad

Monkey Bread Mexican Style

Chef Adriana Martin
Monkey bread is very common as a breakfast offering and normally is a sweet treat, but today I am proposing a twist using savory ingredients like Cotija cheese, Mexican spices and jalapeños for a savory glorious treat!
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer or Side Dishes, Easy Recipes
Cuisine American Contemporary
Servings 8 servings


  • 3 packages of Immaculate Baking Organic Crescent Rolls cut in chunks
  • 1 stick of butter melted
  • 1 teaspoon of ground cumin
  • 1 teaspoon of Mexican oregano
  • 1 teaspoon of Sazon Latino condiment
  • 1 cup of Mexican cheese mix shredded
  • 1/2 cup of Cotija cheese grated
  • 2 pickled jalapeños chopped


  • Open the Immaculate Baking Organic Crescent Rolls and cut in chunks, set aside.
  • Melt the butter and season with the spices. Grease a round mold and dust with grated Cotija cheese.
  • Soak each chunk of the crescent dough in the flavored butter and place inside the cake mold. Add the cheese, then the chopped jalapeños and repeat the process adding another layer.
  • Bake the monkey bread inside the oven set at 375 degrees Fahrenheit for 20 minutes until golden brown.
  • Take the bread out of the mold and set in a nice platter. Eat warm.
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