Save Savory, tangy monkey bread-style donuts featuring dill pickles and ranch seasoning are a fun twist for any appetizer spread. Perfect for parties or game nights, these Pickle Ranch Monkey Bread Donuts deliver bold flavor in every bite.
I first made these on a whim for a family game night, and they were devoured within minutes. The mix of pickles and ranch surprised everyone in the best way, making these donuts a regular request at our house.
Ingredients
- Dough: 1 can (16 oz / 450 g) refrigerated biscuit dough, 2 tbsp unsalted butter, melted
- Pickle & Ranch Mix: 1 cup (120 g) dill pickles, finely chopped and well-drained, 2 tbsp ranch seasoning mix, 1/4 cup (25 g) grated Parmesan cheese, 1/2 tsp garlic powder, 1/4 tsp black pepper, 2 tbsp chopped fresh dill (optional)
- Topping: 2 tbsp unsalted butter, melted, 2 tbsp grated Parmesan cheese, 1 tbsp chopped fresh dill (optional)
Instructions
- Prep the pan:
- Preheat oven to 350°F (175°C). Grease a donut pan with nonstick spray or butter.
- Cut the dough:
- Open the biscuit dough and cut each biscuit into 8 small pieces.
- Make the mix:
- In a large bowl, combine the chopped pickles, ranch seasoning, Parmesan, garlic powder, black pepper, and fresh dill (if using).
- Coat the dough:
- Add the biscuit pieces to the bowl and drizzle with 2 tbsp melted butter. Toss until the dough is evenly coated with the pickle mixture.
- Fill the pan:
- Fill each cavity of the donut pan with the coated dough pieces, pressing gently to compact.
- Bake:
- Bake for 22–25 minutes, or until golden brown and cooked through.
- Add toppings:
- Remove from the oven. While still warm, brush the tops with 2 tbsp melted butter and sprinkle with additional Parmesan and dill.
- Serve:
- Let cool for 5 minutes, then carefully remove from the pan and serve warm.
Save My kids like helping press the dough into the pan, and we always share laughs when someone tries to guess the secret ingredient. It is a recipe that brings everyone together, from prep to the last bite.
Serving Suggestions
Serve these donuts warm with extra ranch dressing or spicy mayo for dipping. They also pair nicely with a crisp veggie platter at a party for a balanced snack spread.
Substitutions & Variations
Swap out Greek yogurt ranch mix for a lighter flavor or add a pinch of cayenne for extra heat. You can also use different cheeses like cheddar in the mix for variety.
Allergen & Nutrition Notes
This recipe contains wheat and dairy from the dough and Parmesan. Each donut is about 210 calories, with 11 g fat, 23 g carbohydrates, and 5 g protein. Always read labels to avoid allergens.
Save These donuts are guaranteed to surprise your guests and spark delicious conversation at any gathering. Make an extra batch because they disappear fast!
Recipe Questions
- → Can I use homemade dough instead of store-bought biscuit dough?
Yes, homemade biscuit or bread dough works well. Adjust the baking time for thicker dough layers.
- → What type of dill pickles is best for this dish?
Choose tart, crunchy dill pickles and chop them finely for even flavor distribution and texture.
- → How do I prevent the donuts from sticking to the pan?
Grease the donut pan thoroughly with nonstick spray or melted butter, and let donuts cool before unmolding.
- → Can I make these ahead for a party?
You can prep the dough and pickle mixture in advance, bake just before serving, and rewarm briefly if needed.
- → Are there lighter or dairy-free options?
Replace Parmesan with nutritional yeast and use a Greek yogurt–based ranch mix or dairy-free substitutes.
- → What sauces pair well for dipping?
Serve with ranch dressing, spicy mayo, or Greek yogurt dip for a tasty complement to the tangy flavors.