Side Dishes
This bacon and cheese monkey bread recipe delivers the ultimate pull-apart crunch with gooey, melty pulls that make every bite irresistible. š„ The secret lies in layering fluffy biscuit dough with crispy bacon and sharp cheddar, baked until golden and perfectly tender.
Iāve perfected this version to ensure the dough stays soft while the bacon gets crispyāno dry bites here. What sets this apart is the two-step baking process: first, baking the dough with cheese until puffed, then adding bacon for that smoky crunch. The result?
A towering, pull-apart masterpiece thatās perfect for brunch, game day, or holiday gatherings. Itās the kind of dish that disappears faster than you can say āsecond helping.ā
The texture is everythingācrispy bacon edges, creamy cheese pulls, and a light, airy dough that holds together just enough to stay intact when you tear into it. This isnāt your average monkey bread; itās a showstopper that tastes like a hug from your favorite diner.
Ready in under 45 minutes, this recipe is foolproof and scales easily for crowds. Whether youāre feeding a family or hosting a party, this will be the star of the table. Letās get baking!
Ingredients for bacon and cheese monkey bread
Twelve ingredients for a showstopper that disappears faster than you can say 'second helping'.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour š¾ | 4 cups | Sifted for light texture |
| Granulated Sugar š | Ā¼ cup | White or brown sugar |
| Baking Powder š§ | 1 tbsp | Aluminum-free preferred |
| Salt š§ | Ā½ tsp | Fine sea salt |
| Unsalted Butter š§ | Ā½ cup | Cold, cubed for dough |
| Milk š„ | Ā¾ cup | Room temperature |
| Sharp Cheddar Cheese š§ | 2 cups | Shredded, block preferred |
| Bacon š„ | 1 lb | Cooked crispy, chopped |
| Large Eggs š„ | 1 whole | Room temperature |
| Vanilla Extract šø | 1 tsp | Pure vanilla preferred |
| Honey šÆ | 1 tbsp | Light or dark variety |
| Powdered Sugar š | Ā¼ cup | For topping (optional) |
The bacon and cheese make this recipe shine, so donāt skimp. Thick-cut bacon from Costco or Trader Joe's stays crispy longerāavoid the pre-cooked, flimsy stuff. For cheese, grab a sharp cheddar wedge from the deli counter (pre-shredded gets gummy). The butter needs to be cold when you cut it into the flourātake it out of the fridge right before mixing. Flour? King Arthur or Gold Medal brands are my go-tosāthey bake up lighter. And if youāre in a rush, pre-shredded cheese works in a pinch, but itās not the same.
No sharp cheddar? Pepper jack or Gouda add different flavors, but cheddarās the classic. Running low on milk? Heavy cream or buttermilk work tooājust adjust the liquid to match the dough consistency. Bacon too greasy after cooking? Drain it on paper towels for crispier bits. The honey can be swapped for maple syrup if youāre avoiding it, but it adds that perfect touch of sweetness. For extra richness, fold in 1/4 cup sour cream with the milkātrust me, itās worth it.
Bacon keeps for 1 week in the fridge once cooked, but itās best used fresh. Cheese? Store it in an airtight container with a paper towel to absorb moistureālasts 2 weeks. The dough can be prepped ahead and refrigerated for 24 hours, or frozen for 1 month. Bake from frozen, adding 5-10 minutes to the time. And if youāre making this for a crowd, double the recipeāitās that good.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this doughājust mix, fold, and let it rise. No rolling, no fuss, just a simple bowl and a spoon. Honestly, my lazy Sunday mornings thank me every time.
- Crispy-Creamy Combo: That first bite? Crunchy edges from the browned butter and bacon, then a gooey, sweet center that melts like a hug. The sugar caramelizes just enough to make it irresistibleāno one ever leaves a piece on their plate.
- Party in a Pan: Serve it warm at brunch with coffee, slice it for a tailgate spread, or pack it for a picnic. Between us, itās my go-to for gatherings because itās always a hitāno one expects it, but everyone loves it.
- Budget Breakfast Win: A single batch stretches for daysātoss leftovers in the toaster for a quick breakfast or crumble them into oatmeal. Plus, bacon and butter make this feel like a splurge, even though the ingredients are basic. My wallet and my taste buds both win.
Step-by-step instructions for bacon and cheese monkey bread
Here's how to make this irresistible pull-apart bread with crispy bacon and gooey cheese layers.
šØāš³ Step 1: Cook the Bacon and Make the Dough
Start by cooking the 1 lb bacon in a skillet over medium heat until crispy. Drain on paper towels and chop into small pieces - you'll need about 2 cups of crumbled bacon for the recipe. Set aside 1 cup for the topping and keep the rest for mixing.
In a large bowl, whisk together the 4 cups all-purpose flour, 0.25 cup granulated sugar, 1 tbsp baking powder, and 0.5 tsp salt. Cut in the 0.5 cup cold unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
šØāš³ Step 2: Mix Wet Ingredients and Combine
In a separate bowl, whisk together the 0.75 cup room-temperature milk, 1 whole large egg, 1 tsp vanilla extract, and 1 tbsp honey. Pour this mixture into the dry ingredients and stir until just combined. The dough will be sticky - don't overmix.
Fold in the 2 cups shredded sharp cheddar cheese and 1 cup chopped bacon (reserved from earlier) using a spatula. Mix until evenly distributed throughout the dough. The cheese should be melted slightly from the warm bacon, creating little gooey pockets.
š„ Step 3: Assemble in Greased Pan
Generously grease a 13x9-inch baking dish with butter or cooking spray. Spoon half of the dough mixture into the prepared pan, pressing down gently to create an even layer. Sprinkle half of the remaining 1 cup chopped bacon over the top.
Repeat with the remaining dough and bacon, creating a second layer. The dough will be sticky - use wet hands to smooth the top layer. Drizzle the top with any remaining honey from the egg mixture for extra sweetness and shine.
š„ Step 4: Bake Until Golden
Bake in a preheated 375Ā°F oven for 35-40 minutes until the top is golden brown and a toothpick inserted comes out clean. The edges should pull away slightly from the pan, and the top should have a crispy, crackly texture.
For best results, broil for 1-2 minutes at the end to achieve extra browning on top. Watch closely during broiling to prevent burning. Let the monkey bread cool in the pan for 5 minutes before removing to a wire rack.
š½ļø Step 5: Serve Warm and Enjoy
Dust the warm monkey bread with 0.25 cup powdered sugar if desired, using a fine-mesh sieve for even coverage. Serve immediately while still warm - the cheese will be gooey and stretchy, and the bacon will be perfectly crispy.
Pull apart pieces with your hands or use a fork to create individual servings. The layers should separate easily, revealing pockets of melted cheese and crispy bacon in every bite. This bread is best enjoyed fresh from the oven when all the textures and flavors are at their peak!
Pro Tips For Making Bacon And Cheese Monkey Bread
- Chill the Dough: After mixing your dough, pop it in the fridge for 15-20 minutes before shaping. I used to skip this and wondered why my pull-apart strands always tore when I added the cheeseācold dough holds together like itās supposed to.
- Cut Butter Cold: Use your unsalted butter straight from the fridge, cut into Ā½-inch cubes. Warm butter melts too fast, and youāll end up with a dense, greasy mess instead of flaky, pull-apart layers. (Yes, even if youāre impatient like me.)
- Donāt Overfill the Pan: Fill your greased pan only halfwayāthis recipe expands like crazy. I learned this the hard way when my first attempt overflowed and stuck to the oven rack. Leave room, or youāll regret it.
- Bake at 350Ā°F: Skip the high-heat temptation and bake at 350Ā°F for 25-30 minutes. I was skeptical until I tried itālower heat ensures even cooking without burning the cheese on top while the bottom stays tender. (Your future self will thank you.)
Pro cooking tips for bacon and cheese monkey bread
Dough Consistency
Your dough should be sticky but not soupyāthink of it like wet sand that holds together when pressed. If itās too dry, add 1 tbsp milk at a time until it reaches the right consistency.
Overmixing makes the bread dense, so mix just until the flour is moistened and the cheese is evenly distributed. I like to use a silicone spatula to fold in the bacon and cheese gently, preserving those air pockets for that signature pull-apart texture. š
Bacon Timing
Cook the bacon crispy before mixing it into the doughāthis ensures it stays crunchy, not soggy. Drain it well on paper towels and chop it into small, even pieces (about Ā¼-inch).
Save 1 cup for the topping to add that extra layer of flavor and texture. Pro tip: If your bacon is too greasy, pat it dry with extra paper towels before mixing.
Cheese Selection
Sharp cheddar is the classic choice, but pepper jack or smoked gouda add exciting twists. Pre-shredded cheese has anti-caking agents that make it gummyāopt for a block of cheese and shred it yourself for the best results.
If your cheese melts too fast, chill the dough for 10-15 minutes before baking to slow the process. š§
Pan Prep Matters
Grease your 13x9-inch pan generously with butter or cooking spray, but donāt skip the flour trick: Lightly dust the greased pan with flour before adding the dough. This prevents sticking and makes pulling apart easier.
I also like to spray the top of the dough lightly with cooking spray before baking for extra browning. Trust me, itās worth the extra step!
Baking Tricks
Bake at 375Ā°F for 35-40 minutes, but start checking at 30 minutesāovens vary! For that restaurant-quality finish, broil for 1-2 minutes at the end.
Watch closely to avoid burning. Let it cool in the pan for 5 minutes before transferringāthis keeps the layers intact and makes serving a breeze. š„
Make-Ahead Magic
Assemble the monkey bread up to 24 hours ahead and refrigerate it, covered. Bake straight from the fridge, adding 5-10 extra minutes to the time. For longer storage, freeze the assembled pan for up to 1 month.
Thaw overnight in the fridge before baking. This is a game-changer for busy mornings or holiday prep!
Nutrition facts
Frequently asked questions
Can I make this recipe without an oven?
This recipe is designed for oven baking, but you can adapt it for an air fryer or Instant Pot. For an air fryer, divide the dough into small balls, bake at 350Ā°F for 10-12 minutes per batch, then add bacon topping. For an Instant Pot, use the "Yogurt" setting for 20 minutes after assembling. The texture won't be identical, but it's a great workaround!
What if my monkey bread turns out too dense?
Dense monkey bread usually means overmixing or underbaking. For next time, mix just until the dough comes together, and don't press too hard when assembling. Also, ensure your oven is fully preheated to 375Ā°F and bake until golden brown. If it's still dense, try adding 1 extra tbsp baking powder to the dry ingredients.
Can I use pre-cooked bacon bits from a jar?
While it's possible, fresh crispy bacon makes all the difference! Pre-cooked bacon bits are softer and won't add that satisfying crunch. If you must use them, try adding 1 extra tbsp to compensate for the lack of texture. For best results, always cook fresh bacon and chop it yourself.
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). You may need to add 1 tsp xanthan gum to help bind the dough. Also, use gluten-free baking powder and check that your cheese doesn't contain gluten. The texture will be slightly different but still delicious!
Can I add other ingredients like sausage or jalapeƱos?
Try adding Ā½ cup cooked sausage or Ā¼ cup diced jalapeƱos to the dough for extra flavor. For spicy versions, use pepper jack cheese and add jalapeƱos to both the dough and topping. Just be mindful of the moisture contentādon't exceed 3 cups of add-ins total to maintain the right texture.