Side Dishes
This bacon and cheese monkey bread recipe delivers the ultimate combination of crispy, pull-apart bites with smoky cheddar and salty bacon streaks. The secret to achieving that perfect texture lies in a simple dough that transforms into golden, flaky layers when baked.
I've perfected this technique to ensure every bite is crispy on the edges while staying tender inside—no more sad, dense monkey bread here.
What makes this recipe truly special is the way the bacon and cheese infuse the dough with rich, savory flavors during baking. You'll start with a basic yeast dough that gets stretched and layered with melted butter, then folded with crumbled bacon and shredded cheddar.
The magic happens when you bake it at 350°F until the edges are golden and crispy, creating those irresistible pull-apart bites.
By the time you pull this out of the oven, you'll have a warm, gooey loaf that's impossible to resist. The bacon adds a smoky depth while the cheddar melts into creamy streaks throughout, making each bite a perfect balance of textures and flavors.
This dish is perfect for brunch, game day, or as a side that steals the show at any meal.
For an extra touch, brush the baked monkey bread with melted butter and sprinkle it with powdered sugar or a drizzle of honey glaze. The contrast of sweet and savory takes it to the next level. Ready to make this crowd-pleaser? Let's get started!
Ingredients for bacon and cheese monkey bread
Twelve ingredients, zero regrets—this monkey bread is crispy, gooey, and packed with smoky-sweet magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Dry Yeast 🍞 | 2 ¼ tsp | One packet for convenience |
| Warm Whole Milk 🥛 | 1 ¼ cups | 110°F for activating yeast |
| Granulated Sugar 🍚 | ¼ cup | For yeast activation |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for mixing |
| All-Purpose Flour 🌾 | 4 cups | Plus 1 cup for dusting |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Thick-Cut Bacon 🥓 | 1 lb | Cooked crispy, crumbled |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Powdered Sugar 🍬 | ¼ cup | For final dusting |
| Honey Glaze 🍯 | ½ cup | Optional drizzle |
| Vegetable Oil 🫒 | 2 tbsp | For greasing pan |
The bacon makes this recipe. Thick-cut is non-negotiable—it stays crispy and adds that perfect smoky crunch. Cook it in a single layer on a baking sheet until crispy, then crumble it while still warm. For the cheddar, block cheese from the deli counter shreds better than pre-shredded (no clumps!). I always grab Sharp Cheddar from the refrigerated section—it melts into those dreamy streaks. The yeast? Active dry works best here—it activates faster in warm milk than instant yeast. If your milk isn't warm, pop it in the microwave for 30 seconds.
No thick-cut bacon? Regular bacon works in a pinch, but it won't be as crispy. Pre-shredded cheese? Sprinkle it with cornstarch first to avoid clumping. Running low on butter? Vegetable shortening gives the same flaky texture—just don't tell anyone. The powdered sugar and honey glaze are optional but worth the extra minute for that sweet-savory contrast. For a dairy-free version, swap the cheddar for vegan sharp cheddar**> and use dairy-free butter. The dough should be sticky but not wet—if it's too dry, add 1 tbsp milk.
This dough is a beast—it needs 2 hours of rising time (or overnight in the fridge). Once baked, it reheats beautifully—just wrap in foil and pop in the oven for 10 minutes. Store leftovers at room temperature for 2 days or freeze for 3 months. For serving, I always use a wooden board>—it adds rustic charm. The glaze sets fast, so drizzle it right after baking. Pro tip: Double the recipe**>—it disappears faster than you can say 'pull-apart.'
Why You'll Love This Recipe
- One-Bowl Wonder: I swear by this—no mixing bowls, no extra prep. Just toss the yeast, warm milk, sugar, and butter right into the same bowl, let it foam up, then fold in the dough. My lazy Sundays just got a whole lot better.
- Crispy-Creamy Magic: That first bite? Crunchy, salty bacon threads cutting through pillowy, buttery dough, all wrapped in gooey cheese pull. Honestly, the contrast is what makes it dangerously addictive—no single ingredient could do it alone, but together? Spot-on perfection.
- Party Crowd-Pleaser: Serve it warm at brunch, cut into squares for game day, or pack it for potlucks. Here’s what sold me—it’s the one thing people always finish first, no matter the occasion. (Yes, even on a Tuesday night.)
- Budget Breakfast Hack: A single sheet pan, minimal ingredients, and leftovers that reheat beautifully. Between us, this is my go-to when I’ve got hungry teens and a fridge full of eggs and bacon. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for bacon and cheese monkey bread
Here's how to make this irresistible pull-apart bread with golden, crispy edges and gooey cheddar pockets.
Activate the Yeast and Mix the Dough
In a large mixing bowl, combine the 1.25 cups warm whole milk (it should feel like bathwater, around 110°F) with the 2.25 tsp active dry yeast and 0.25 cup granulated sugar. Let this sit for 5-10 minutes until the mixture becomes frothy and bubbly—this confirms the yeast is alive and ready to work.
Once bubbly, add the 2 whole large eggs, 0.5 cup melted unsalted butter (cooled slightly), 4 cups all-purpose flour, and 1 tsp salt. Using a wooden spoon or dough whisk, stir until a shaggy dough forms. The dough will be sticky, but that's perfect—this texture helps create that signature pull-apart quality.
Knead and Shape the Dough
Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked. If the dough feels too sticky, wet your hands slightly to prevent sticking, but avoid adding too much flour—this can make the bread dense.
Once kneaded, divide the dough into 4 equal pieces (about 12 ounces each) and roll each piece into a 12-inch log. Place the logs side by side in a 9x13-inch baking dish, pinching the ends together to create a continuous ring. Cover the dish with a clean kitchen towel and let the dough rise in a warm place for 1 hour or until doubled in size. You'll see the dough puff up and fill the dish—this is your cue it's ready for the next step.
Layer Bacon and Cheese for Maximum Flavor
Preheat your oven to 350°F. While the dough rises, cook the 1 lb thick-cut bacon in a skillet over medium heat until crispy. Drain on paper towels, then crumble it into small pieces. Set aside 1 cup of the crumbled bacon for topping, and keep the rest for mixing into the dough.
Once the dough has risen, use a sharp knife to make 1-inch deep cuts all around the logs, creating a lattice pattern. Gently press 1 cup of the crumbled bacon and 1 cup of the shredded sharp cheddar cheese into the cuts, filling each one generously. The cheese will melt into gooey pockets, and the bacon will add that smoky, salty crunch you crave.
Bake Until Golden and Crispy
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. This steaming step ensures the bread rises evenly and stays moist. After 30 minutes, remove the foil and sprinkle the remaining 1 cup crumbled bacon and 1 cup shredded sharp cheddar cheese evenly over the top. Return to the oven and bake for another 15-20 minutes until the bread is deep golden brown and the cheese is fully melted and bubbly.
For extra crispiness, increase the oven temperature to 375°F and bake for an additional 5-10 minutes until the edges are golden and the top is crackly. The bread should pull apart easily with your hands, revealing those irresistible cheesy, bacon-filled pockets.
Finish with Powdered Sugar and Honey Glaze
Let the monkey bread cool in the pan for 10 minutes, then transfer it to a wire rack. While still warm, dust the top generously with 0.25 cup powdered sugar for a sweet contrast to the savory filling. For an extra touch, drizzle with 0.5 cup honey glaze—this adds a sticky, caramelized finish that pairs perfectly with the smoky bacon and sharp cheddar.
Serve warm, straight from the oven, and watch as everyone fights over those pull-apart bites. The combination of crispy edges, gooey cheese, and smoky bacon makes this the ultimate crowd-pleaser for breakfast, brunch, or even dessert with a cup of coffee.
Pro Tips For Making Bacon And Cheese Monkey Bread
- Dissolve Yeast First: Mix the active dry yeast with the warm whole milk and a pinch of sugar in a separate small bowl—let it sit for 5 minutes until frothy. This guarantees your dough won’t taste flat or fail to rise, especially if your kitchen’s drafty or the yeast is old.
- Use Cool Hands: Dough sticks like glue when warm. Wet your hands before shaping the dough into balls, then toss them in the butter-bacon mixture—it keeps them from flattening and makes the process way cleaner.
- Don’t Overload the Balls: Stick to 12-15 golf-ball-sized dough pieces. Crowd them, and the centers stay doughy while the edges burn. If your recipe calls for more, bake in batches.
- Bake Low and Slow: Preheat to 350°F, not 375°F—this recipe needs steady heat to caramelize the sugar and render the bacon fat without turning the edges into charcoal. Cover loosely with foil halfway if the top browns too fast.
Storing and reheating this dish
Room Temperature Storage
Keep your baked monkey bread at room temperature in an airtight container for up to 2 days. I use a large plastic container with a tight-sealing lid to maintain freshness.
The bread stays soft and pull-apart friendly this way—just reheat before serving. The powdered sugar topping will keep its texture, but the honey glaze might crystallize slightly. 🥖
Refrigerator Refresh
If you need to store leftovers longer, refrigerate in an airtight container for up to 4 days.
The bread will dry out faster in the fridge, so I recommend reheating it in the oven for 10-15 minutes at 350°F with a splash of water in the container to restore moisture. Spritz with a little water before reheating for extra crispiness on the edges.
Freezer Magic
For longer storage, freeze baked monkey bread in a single layer on a baking sheet for 1 hour, then transfer to a freezer bag with all air removed. It keeps perfectly for 3 months.
To reheat, bake at 350°F for 20-25 minutes until warmed through. The texture recovers beautifully—just add a fresh sprinkle of powdered sugar after reheating. ❄️
Oven Reheating
My preferred method for reheating is in the oven. Wrap the bread in aluminum foil and bake at 350°F for 10-15 minutes until heated through. For extra crispiness, remove the foil for the last 2-3 minutes of reheating. This method preserves the pull-apart texture and restores that golden-brown crust.
Microwave Shortcut
When you're in a hurry, the microwave works in a pinch. Cover the bread with a damp paper towel and heat in 30-second intervals on 50% power until warmed through.
Be careful not to overheat—this can make the bread gummy. Finish with a quick broil in the oven for 1-2 minutes to restore crispiness if needed.
Serving Warm
Nothing beats serving monkey bread freshly baked and warm. The contrast of crispy edges and gooey cheese is at its peak right out of the oven. I like to serve it on a wooden cutting board with a dusting of powdered sugar and a drizzle of honey glaze.
The warmth makes every bite irresistible—perfect for brunch or game day gatherings. 💫
Nutrition facts
Frequently asked questions
Can I make this monkey bread without yeast?
This recipe relies on yeast for the signature pull-apart texture, but you can try a quick bread version with 1 cup baking powder and 1 tsp baking soda instead. Replace the yeast with 1 cup warm milk and reduce flour to 3 cups—the result will be denser but still delicious. The flavor won't be identical, though!
How do I get extra crispy edges?
For maximum crispiness, bake at 375°F for the final 5-10 minutes with the foil removed. Brush the edges with melted butter before baking, and sprinkle with a pinch of salt. The high heat creates a crackly crust while keeping the inside tender. A baking stone also helps!
What if my dough doesn't rise?
Check your yeast first—it needs to be fresh! Test it by mixing with 1 tsp sugar and 0.25 cup warm water—if it doesn't bubble in 5 minutes, replace it. Also ensure your milk is 110°F (not hot) and your kitchen is warm (try a 200°F oven with the light on). Give it 1 extra hour if needed.
Can I use a different cheese?
Gouda or Monterey Jack work beautifully for a milder flavor, while pepper jack adds a kick. Avoid pre-shredded cheese—it contains anti-caking agents that prevent proper melting. For a smoky option, try smoked cheddar**>. The key is shredding it yourself for the best texture!
Is this monkey bread good for breakfast?
Yes! The savory-sweet combo makes it perfect for breakfast. Serve warm with a pat of butter and a drizzle of honey glaze. For extra protein, add a side of scrambled eggs or crispy hash browns. It's also great for brunch gatherings—just double the batch and watch it disappear!