Side Dishes
This bacon and cheese monkey bread recipe transforms a simple pull-apart loaf into a decadent masterpiece—crispy edges, gooey cheese pulls, and smoky bacon in every bite. The secret lies in layering flavor: crispy bacon bits baked into the dough, then crowned with a blanket of melted cheese that stretches into golden strands when torn apart. I developed this version after years of testing, ensuring the dough stays tender while the cheese develops that perfect pull-apart texture.
The process begins with a basic brioche-style dough that's rolled out, cut into squares, and layered with crispy bacon and sharp cheddar before baking. What makes this recipe foolproof is the slow rise time—allowing the dough to develop flavor while the cheese melts into rich, stretchy strands.
The result? A loaf so irresistible that it disappears faster than you can say "pull-apart."
By the time it emerges from the oven, your monkey bread will have a crispy, caramelized exterior with pockets of melted cheese that pull into long, gooey strands. The bacon adds smoky depth, while the cheddar delivers that classic tangy richness.
This is the kind of side dish that elevates any meal—whether served at brunch, game day, or holiday gatherings.
For extra indulgence, dust the top with powdered sugar or sprinkle additional bacon bits before serving. The contrast of sweet and savory makes it even more addictive. Here’s how to create this crowd-pleasing masterpiece step by step.
Ingredients for bacon and cheese monkey bread
Quick grocery run for these 12 ingredients—your crowd will disappear this monkey bread.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Granulated Sugar 🍚 | ¼ cup | White or light brown |
| Active Dry Yeast 🍞 | 2 ¼ tsp | 1 packet preferred |
| Warm Whole Milk 🥛 | 1 ¼ cups | 110°F for yeast activation |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Unsalted Butter 🧈 | ½ cup | Softened but not melted |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Cooked Bacon 🥓 | 1 cup | Crumbled, crispy bits |
| Powdered Sugar 🍚 | ¼ cup | For final dusting |
| Extra Bacon Bits 🥓 | ¼ cup | Optional garnish |
| Butterflake Bacon 🥓 | ¼ cup | For extra crunch |
The bacon makes or breaks this. Thick-cut bacon from Costco or Trader Joe's gives the best crunch, but any crispy bacon works. Cook it ahead and crumble it fine—no big chunks. The cheddar? Kraft 2% sharp is my go-to because it melts perfectly, but any aged cheddar will work. For the dough, King Arthur flour is my secret weapon—it gives that tender, pull-apart texture. If you can't find it, any all-purpose will do, but let the dough rest longer if it feels tough.
No sharp cheddar? Pepper jack or Gouda work in a pinch, but the flavor won't be the same. Running out of powdered sugar? Confectioners' sugar from the baking aisle is the same thing. The butter needs to be softened but not melted—microwave it 40 seconds if it's too cold. For extra indulgence, swap half the milk for half-and-half—the dough gets even richer. And if you're feeling fancy, add a pinch of smoked paprika to the dough for a subtle smoky kick that pairs perfectly with the bacon.
This dough needs time—at least 2 hours to rise, but overnight in the fridge is even better. Wrap it tightly in plastic and store it in the fridge for up to 3 days before baking. The baked monkey bread keeps well for 2 days at room temperature, but it's best served fresh. If you make extras, freeze the unbaked dough wrapped in plastic—bake straight from frozen, adding 10-15 minutes to the cooking time. Trust me, it's worth the wait.
Why You'll Love This Recipe
- No Yeast Struggles: I’ve ruined dough before—this recipe’s yeast mix is foolproof. Just toss in the warm milk, let it sit while you chop bacon, and boom: no waiting, no guesswork. The sugar in the dough feeds that yeast like it’s an all-you-can-eat buffet, so you don’t even need to proof it long.
- Crispy-Creamy Magic: That first bite? Chef’s kiss. The edges get golden and crackly from the oven, while the inside stays soft—like a hug from your grandma’s kitchen. And the bacon? Crumbled in just right, so every pull-apart piece has that smoky, salty punch without being overpowering.
- Weeknight Crowd-Pleaser: Honestly, this is my go-to for game day, lazy Sundays, or when friends drop by unannounced. It’s the kind of dish where even picky eaters grab seconds—the cheese pulls, the bacon adds richness, and the dough’s sweetness balances it all. Plus, it’s way easier than pie or lasagna.
- Leftovers? More Like Leftovers: Between us, this stuff reheats better than most bread. Toast slices in the oven until crispy, or just eat it cold—still delicious. And since it’s budget-friendly (flour, eggs, and bacon stretch far), I make a double batch so I’m not scrambling for dessert later. (Yes, even on a Tuesday night.)
Step-by-step instructions for bacon and cheese monkey bread
This gooey, pull-apart delight comes together with simple steps and big flavor.
Activate the Yeast and Mix the Dough
In a large bowl, combine the 1.25 cups warm whole milk (about 110°F) with the 2.25 tsp active dry yeast and 0.25 cup granulated sugar. Let it sit for 5-10 minutes until foamy—this tells you the yeast is alive and ready to work. If it doesn't bubble, your yeast might be dead, and you'll need to start over.
Next, add the 2 whole large eggs, 0.5 cup softened unsalted butter, and 1 tsp salt to the yeast mixture. Mix until combined, then gradually add the 4 cups all-purpose flour (sifted for that light texture). Stir just until the dough comes together—it'll be sticky, and that's perfect. Don't overwork it or you'll develop too much gluten, which can make your monkey bread dense instead of tender.
Fold in Cheese and Bacon
Once the dough forms a shaggy mass, turn it out onto a lightly floured surface and knead gently for 2-3 minutes until smooth. This step ensures the cheese and bacon distribute evenly throughout. Fold in the 1.5 cups shredded sharp white cheddar cheese and 1 cup cooked bacon (crumbled), mixing until fully incorporated. The dough will be softer and stickier now—this is normal. Cover the bowl with a damp towel and let it rest for 30 minutes.
Here's the thing—resting the dough allows the gluten to relax and the flavors to meld. If you skip this, your monkey bread might not pull apart as beautifully. I like to set a timer so I don't forget this crucial step.
Shape and Bake the Monkey Bread
Preheat your oven to 350°F and grease a 9x13-inch baking dish generously with butter or cooking spray. After the dough rests, divide it into 4 equal portions (about 1 cup each) and roll each into a 12-inch rope. Coil each rope into a spiral shape and place them side by side in the prepared baking dish, leaving a little space between them. Cover the dish with a clean kitchen towel and let it rise for 45-60 minutes until puffy and nearly doubled in size.
While the dough rises, sprinkle the 0.25 cup butterflake bacon evenly over the tops of the coiled dough. This gives you that irresistible crunchy texture on every bite. When the dough has risen and the oven is ready, bake for 30-35 minutes until golden brown. The edges should pull away from the pan easily, and the tops should look crispy.
Add the Finishing Touches
Remove the monkey bread from the oven and immediately sprinkle with the 0.25 cup powdered sugar while it's still warm. This creates that classic "snowy" look and adds a touch of sweetness that balances the savory bacon and cheese. Let it cool for 5-10 minutes before serving—this allows the powdered sugar to melt slightly and cling to the bread.
For extra flair, sprinkle the 0.25 cup extra bacon bits over the top right before serving. The contrast of crispy bacon bits against the warm, gooey bread is what makes this dish truly special. Serve warm with a side of honey butter or a simple fruit salad for a balanced meal.
Pro Tips For Making Bacon And Cheese Monkey Bread
- Proof the Yeast Slowly: Skip the 5-minute rush—let that yeast bloom in the warm milk for a full 10 minutes until it’s frothy and actively bubbling. I learned this the hard way after making dough that took forever to rise (or worse, didn’t rise at all). The extra patience prevents flat, dense pockets later.
- Cut Bacon Cold: Chill the cooked bacon for 10 minutes before chopping—it’ll hold its shape better when you tear it into those little strands. Trust me, you don’t want it turning to grease the second you pull it from the pan. (And yes, even if you’re impatient like me.)
- Grease the Bowl Well: Slather that mixing bowl with butter and flour—press it in with your fingers so it sticks. This isn’t just about sticking; it’s about keeping the dough from tearing when you pull it apart later. (Your future self will curse you if you skip this.)
- Bake in Two Batches: Fill the bowl only halfway—packing it too tight means uneven baking and sad, undercooked centers. I used to overstuff it, and half the time, the middle stayed doughy. Two smaller batches = consistent golden-brown pulls every time.
Serving suggestions for this dish
Brunch Pairings
This bacon and cheese monkey bread shines at brunch—pair it with fluffy buttermilk pancakes and crispy hash browns for a hearty morning spread. I like to serve it alongside maple-glazed bacon to let the smoky flavors complement each other.
For a lighter option, add a fruit salad with honey-lime dressing to balance the richness. 🥞
Game Day Spread
Transform your tailgate into a showstopper by serving monkey bread alongside spicy meatballs, creamy mac and cheese, and pickles for that sweet-savory crunch. The gooey cheese and crispy bacon make it perfect for grabbing with hands—no forks needed!
Add a cooling cucumber salad to cut through the richness during warm weather. 🏈
Holiday Gathering Star
At Thanksgiving or Christmas, place monkey bread in the center of the table alongside herb-roasted turkey, garlic mashed potatoes, and green bean casserole. The pull-apart texture makes it a hit with kids and adults alike.
For a festive touch, dust the top with extra powdered sugar and sprinkle edible gold flakes before serving. 🎄
Sweet & Savory Contrasts
Balance the savory flavors with honey butter for dipping—just mix ½ cup softened butter with 2 tbsp honey and a pinch of salt. Alternatively, serve with whipped cream and a drizzle of chocolate sauce for a dessert-like twist. The contrast of sweet and salty is pure magic. 🍯
Coffee & Tea Pairings
A bold roast coffee like French press brew cuts through the richness beautifully. For tea lovers, Earl Grey or chamomile provide a soothing contrast. I also enjoy a cold brew with a splash of vanilla syrup when serving monkey bread for dessert. ☕
Make-Ahead Serving Tips
Bake monkey bread ahead of time and reheat in a 350°F oven for 10 minutes to restore its gooey texture. Store leftovers in an airtight container for up to 2 days.
For parties, assemble the dough in the pan and refrigerate overnight—bake straight from the fridge, adding 5-10 minutes to the cook time. 💫
Nutrition facts
Frequently asked questions
Can I make this recipe without yeast?
This recipe relies on yeast for that signature pull-apart texture and light, airy crumb. However, you could experiment with a quick bread version using baking powder (about 2 tsp) and baking soda (about 1 tsp) instead. Replace the milk with buttermilk for extra moisture, but the texture will be denser and less tender. The cheese and bacon will still shine, but the gooey quality will differ.
How do I prevent my monkey bread from being too dense?
Overworking the dough or skipping the 30-minute rest after mixing are the most common causes of dense monkey bread. Handle the dough gently when kneading, and let it rise properly—both before and after shaping. Also, make sure your yeast is fresh (it should foam within 5-10 minutes when mixed with warm milk). Using King Arthur flour or another high-quality all-purpose flour helps too.
What’s the best way to reheat leftover monkey bread?
For maximum gooeyness, reheat in a 350°F oven for 10-15 minutes covered with foil. The heat will restore the cheese’s melt and crisp up the edges. If you’re short on time, pop slices in the microwave for 20-30 seconds, but the texture won’t be as perfect. Store leftovers in an airtight container for up to 2 days at room temperature.
Can I use a different type of cheese?
Sharp cheddar is ideal, but Gouda or pepper jack work well too. For extra richness, try Monterey Jack or even mozzarella (though it melts differently). Avoid pre-shredded cheese with anti-caking agents—it won’t melt as smoothly. If you love blue cheese, crumble 1/4 cup into the dough for a bold twist.
Why did my monkey bread turn out dry?
Dry monkey bread usually means the dough didn’t rest long enough or the oven was too hot. Ensure your dough rests for at least 30 minutes after mixing, and let it rise fully before baking. If using a convection oven, reduce the temperature by 25°F and check for doneness at 25 minutes. For extra moisture, brush the baked loaf with melted butter before dusting with powdered sugar.