Side Dishes
This bacon and cheese monkey bread recipe transforms a classic pull-apart loaf into a savory masterpiece with crispy edges and gooey, melty goodness. đ„ The secret lies in layering crispy bacon and sharp cheddar throughout the dough, then baking until golden and irresistible.
I've perfected this recipe over years of testing, ensuring every bite delivers that perfect contrast of textures and flavors.
What sets this version apart is the foolproof technique for achieving crispy, pull-apart perfection without drying out the bread. You'll start with a simple yeast dough, then fold in cooked bacon and shredded cheese before baking in a greased pull-apart pan.
The result? A loaf so tender inside and crispy outside that it disappears faster than you can say "breakfast favorite."
By the time it emerges from the oven, you'll have a crispy pull-apart loaf with layers of smoky bacon and sharp cheddar peeking through golden-brown crust. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect balance of savory, salty, and melty cheese.
This recipe is perfect for brunch, game day, or whenever you crave something indulgent yet satisfying.
Serve it warm with a drizzle of honey or maple syrup for a sweet-and-savory twist, or enjoy it plain to let the flavors shine. The best part? It's easier to make than you think, and the results are worth every crispy bite. Let's get baking!
Ingredients for bacon and cheese monkey bread
Eight simple ingredients transform into a crispy, cheesy, bacon-loaded masterpieceâperfect for brunch or game day cravings.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Dry Yeast đ | 2 ÂŒ tsp | One packet for convenience |
| Warm Whole Milk đ„ | 1 cup | 110°F for yeast activation |
| Granulated Sugar đ | ÂŒ cup | Feeds yeast for rise |
| Unsalted Butter đ§ | ÂŒ cup | Room temperature, full-fat |
| Large Eggs đ„ | 1 whole | Room temperature for mixing |
| All-Purpose Flour đŸ | 3 Âœ cups | King Arthur preferred |
| Salt đ§ | 1 tsp | Kosher or sea salt |
| Bacon đ„ | 1 lb | Thick-cut, chopped small |
| Sharp White Cheddar Cheese đ§ | 2 cups | Freshly shredded, block form |
| Vegetable Oil đ« | Âœ cup | For greasing pan |
| Honey đŻ | ÂŒ cup | For drizzling after baking |
The bacon makes or breaks this. Thick-cut bacon gives the best textureâcrispy but not greasy. I always grab Oscar Mayer or Costco's Kirkland brand because they're reliable. Chop it small (about 1/4-inch pieces) before cooking so it distributes evenly. Cook it in a skillet until crispy, then drain on paper towels. The cheese? Sharp white cheddar is non-negotiableâit melts perfectly and has that tangy kick. If you're using pre-shredded, toast it in the oven for 5 minutes first to remove excess moisture. For the flour, King Arthur or Gold Medal are my go-tosâthey give that perfect chew.
No thick-cut bacon? Regular bacon works in a pinch, but it'll be slightly softer. Running short on cheddar? Pepper jack or Gouda add different flavors but still melt beautifully. The yeast needs to be active dryânone of that instant stuff unless you're adjusting the recipe. For the milk, warm it to about 110°F (test with your fingerâshould feel like bathwater). Too hot and you'll kill the yeast. Too cold and it won't activate. The dough should be sticky but manageableâadd a splash more milk if needed. Pro tip: Use a kitchen scale for the flour if you're new to bakingâmeasuring cups can vary.
This dough needs 1-2 hours to rise at room temperatureâdon't rush it. After the first rise, fold in the bacon and cheese, then let it rise again for another 30-45 minutes. The loaf keeps well for 2 days wrapped in foil at room temperature, but it's best served fresh. For leftovers, reheat in a 350°F oven for 10 minutes to restore crispiness. Freeze portions for up to 3 monthsâjust thaw overnight in the fridge before reheating. Trust me, the smell alone will have everyone gathering around the table.
Why You'll Love This Recipe
- No Yeast Fuss: I swear, the dough comes together faster than my coffee brewsâjust toss in the yeast, warm milk, and a pinch of sugar, then let it sit while you chop bacon. No kneading, no waiting forever, just 10 minutes of hands-off magic.
- Salty-Sweet Magic: That first pull-apart bite? Crispy bacon crumbles mixed with gooey cheeseâitâs like a breakfast casserole and dessert had a baby. The butter and eggs bind it all into something dangerously addictive.
- Weekend Brunch Star: Serve it warm with a drizzle of honey or a scoop of vanilla ice cream, and suddenly youâve got a showstopper for lazy mornings. Honestly, itâs my go-to when I need something impressive but zero stress.
- Leftovers? More Like Leftovers: Make a big batch, slice it up, and freeze the extrasâno weird textures, just perfect pull-apart bites reheated in the oven. Between us, Iâve fed a crowd with half a recipe and still had enough for lunch the next day.
Step-by-step instructions for bacon and cheese monkey bread
This pull-apart loaf delivers crispy edges and gooey cheeseâevery bite is pure comfort!
đšâđł Step 1: Activate the Yeast and Mix the Dough
In a large bowl, whisk together the 1 cup warm whole milk (110°F) and 0.25 cup granulated sugar until the sugar dissolves completely. Sprinkle in the 2.25 tsp active dry yeast and let sit for 5-10 minutes until foamy. This step is crucialâyou'll see bubbles form when the yeast activates.
Once foamy, add the 0.25 cup unsalted butter, 1 whole large egg, and 1 tsp salt. Mix until the butter melts and everything combines smoothly. Gradually add the 3.5 cups all-purpose flour, mixing just until the dough comes together. Don't overmixâyou want a slightly sticky texture that pulls away from the bowl sides.
đ„ Step 2: Cook the Bacon and Prepare the Pan
While the dough rests, cook the 1 lb bacon in a skillet over medium heat until crispy. Drain on paper towels, then chop it into small pieces. The bacon should be fully cooked and crispyâthis adds the perfect salty crunch to every bite.
Grease a 9x13-inch baking dish with the 0.5 cup vegetable oil, then sprinkle half of the 2 cups sharp white cheddar cheese evenly on the bottom. This cheese will melt into a gooey layer that soaks up the bread's juices.
đ„ Step 3: Assemble the Monkey Bread
Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes until smooth. Cut the dough into 16 equal pieces (about 2 tablespoons each). Roll each piece into a ball, then dip into the remaining melted butter from your mixing bowl.
Arrange the dough balls in the prepared baking dish, pressing them gently into the cheese. Sprinkle the chopped bacon evenly over the top, then cover with a clean kitchen towel. Let rise in a warm place for 1 hour or until doubled in size. The dough should puff up noticeablyâthis ensures that pull-apart texture we love.
đ„ Step 4: Bake to Golden Perfection
Preheat your oven to 375°F. Bake the monkey bread for 25-30 minutes until the top is deep golden brown and the edges are crispy. The cheese should be bubbling and melting through the breadâthis is where the magic happens!
For extra gooeyness, drizzle the 0.25 cup honey over the top in the last 2 minutes of baking. The heat will make it caramelize slightly, adding a sweet contrast to the salty bacon and sharp cheddar. Let cool for 5 minutes before servingâthis prevents the cheese from oozing everywhere when you pull it apart.
Pro Tips For Making Bacon And Cheese Monkey Bread
- Proof the Yeast Properly: Skip the guessworkâtest your yeast first. Drop a pinch in warm milk (110°F) with a teaspoon of sugar, then wait 5-10 minutes for frothy bubbles. If nothing happens, your yeast is dead, and your dough wonât rise. (Yes, Iâve learned this the hard way.)
- Cut Butter Cold: Use chilled butterâright out of the fridgeâwhen mixing into the dough. Cold cubes create pockets that hold the cheese and bacon better, so you get those gooey, pull-apart layers instead of a greasy mess. (I used to melt it first, and the texture suffered.)
- Donât Overwork the Dough: Once the dough comes together, handle it just enough to coat the bacon and cheese. Over-kneading activates the gluten, and your monkey bread will turn tough instead of tender. A few gentle folds are all it takesâpromise.
- Bake in Two Batches: If your ovenâs too small (or your doughâs too big), split it into two pans and bake them one after the other. The second batch will still rise beautifully, and you wonât end up with a sad, flat loaf because the ovenâs too crowded. (Trust me, Iâve seen it happen.)
Storing and reheating your leftovers
Room-Temp Storage
Keep your monkey bread at room temperature in an airtight container for up to 2 daysâthe flavors actually deepen as the cheese melds with the dough. I wrap mine in aluminum foil first to lock in moisture, then store it in a glass container for easy reheating.
The bacon stays crispy longer this way, and the cheese doesnât dry out. đ
Refrigerator Refresh
If you refrigerate leftovers (below 40°F), theyâll last 3-4 days but lose some crispiness. To revive, wrap the entire loaf in parchment paper and reheat at 350°F for 10-15 minutes until golden. For individual pieces, microwave for 20-30 seconds covered with a damp paper towelâthis restores chewiness without sogginess.
Freezer Prep
Freeze portions in single-serving bags or wrap tightly in plastic wrap before storing in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat as directed above.
I like freezing half the batch right after bakingâperfect for lazy weeknights when you crave that crispy, cheesy goodness without the effort. âïž
Make-Ahead Magic
Assemble the monkey bread the night beforeâjust skip baking. Store the unbaked dough (with bacon and cheese) in the fridge overnight, then bake straight from cold the next morning.
The slow rise enhances flavor, and youâll save time on busy mornings. Trust me, the first bite out of the oven is worth the wait!
Reheating Hacks
For extra crispy edges, broil for 1-2 minutes at the end of reheatingâwatch closely to avoid burning. If the cheese looks dry, sprinkle 1 tbsp warm milk over the top before reheating.
The steam helps restore that gooey texture. Pro tip: Use a toothpick to test donenessâit should come out clean and the bread should be warm through.
Nutrition facts
Frequently asked questions
Can I make this recipe without yeast?
While traditional monkey bread requires yeast for that signature pull-apart texture, you can create a quick version using biscuit dough or refrigerator biscuits. Simply roll out the dough, cut into cubes, layer with bacon and cheese, then bake at 375°F for 15-20 minutes. The result won't rise as dramatically, but you'll still get crispy edges and melty cheese.
What's the best way to get extra crispy edges?
For maximum crispiness, brush the dough balls with an egg wash (1 egg + 1 tbsp milk) before baking. Also, bake on the middle rack for even heat circulation, and consider adding 1/4 cup cornstarch to the flour for extra crunch. The last 2 minutes of baking should be at 400°F to set the edges perfectly.
Can I add other meats or cheeses?
Swap bacon for sausage crumbles or ham bits for a different flavor profile. Cheese-wise, try pepper jack for heat or GruyĂšre for nutty depth. Just keep portions similarâ1 lb total meat and 2 cups total cheese work best for balance.
Why did my monkey bread turn out dense instead of fluffy?
This usually happens from overmixing the dough or underproofing. The dough should be slightly sticky and pull away from the bowlâdon't knead more than 1-2 minutes. Also, ensure your yeast is fresh and the milk is 110°F (not hot). Let it rise until doubled in size (about 1 hour) for that light texture.
How do I make this gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) plus 1/2 tsp xanthan gum. Use 1/4 cup extra milk since GF doughs are drier. You may need to adjust baking timeâcheck at 20 minutes as GF bread browns faster. For crispiness, brush with melted butter after baking.