Side Dishes
This bacon and cheese monkey bread recipe delivers the ultimate pull-apart experience—crispy, golden edges give way to tender, gooey cheese pockets infused with smoky bacon flavor. The secret lies in a simple biscuit dough layered with sharp cheddar and crispy bacon bits, baked until everything melts into perfect harmony.
I’ve perfected this recipe to ensure crispy edges and gooey centers every time, making it a crowd-pleaser for holidays or weeknight dinners.
The magic starts with a basic biscuit dough, but the real transformation happens when you fold in melted butter and cheese, then layer it with crispy bacon. Baking at the right temperature ensures the exterior stays crisp while the cheese inside turns into a creamy, stretchy delight.
This recipe is foolproof—even beginners can achieve restaurant-quality results with just a few key steps.
By the time it emerges from the oven, you’ll have a pull-apart masterpiece that’s impossible to resist. The golden crust contrasts beautifully with the creamy, cheesy interior, and every bite delivers that perfect balance of smoky bacon and sharp cheddar.
It’s the kind of dish that disappears faster than you can say "second helping."
Perfect for game day, holiday gatherings, or a cozy weekend brunch, this monkey bread is sure to become a family favorite. The best part? It’s easy to make ahead and reheats beautifully, so you can enjoy it warm and fresh whenever you’re ready. Let’s get started!
Ingredients for bacon and cheese monkey bread
Twelve ingredients create the ultimate pull-apart masterpiece—crispy outside, gooey inside, smoky and sweet all at once.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Baking Powder 🧂 | 2 tbsp | Aluminum-free preferred |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough |
| Milk 🥛 | 1 cup | Room temperature |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged 6+ months |
| Bacon 🥓 | 1 lb | Cooked crisp, chopped |
| Granulated Sugar 🍚 | ¼ cup | For golden crust |
| Brown Sugar 🍯 | ¼ cup | Packed, for caramelization |
| Vanilla Extract 🌸 | 1 tsp | Pure, high-quality |
| Eggs 🥚 | 1 whole | Large, room temperature |
| Powdered Sugar 🍚 | ½ cup | For dusting |
The bacon makes this dish—thick-cut, center-cut slices from Costco or your butcher give the best flavor. Cook it until crispy and crunchy, then chop it into small, even bits (no big chunks!). For cheese, sharp cheddar is non-negotiable—Cabot or Tillamook are my go-tos, but any aged cheese with good bite works. The flour? King Arthur or Gold Medal brands are my favorites for biscuit dough—they handle the butter better. And don’t skip the vanilla—it rounds out the sweetness in the crust without overpowering the smoky bacon.
No sharp cheddar? Pepper Jack or Gouda add a nice kick. Running low on baking powder? Baking soda + cream of tartar works at half the amount, but measure carefully. Bacon too fatty? Pat it dry with paper towels before cooking to render out extra grease. The sugars can be swapped for maple syrup if you’re out, but brown sugar’s caramelization is key for that golden crust. And if you’re making this ahead, cook the bacon first—it keeps better than you’d think, and you can store it in the fridge for up to 3 days before baking.
This dough is forgiving, but keep everything cold until the last minute—chill the dough for 30 minutes before shaping. The sugar mixture? Make it a day ahead and store it in the fridge—it’ll keep for up to 5 days. Once baked, cool completely before dusting with powdered sugar, or it’ll melt into a sticky mess. Leftovers? Reheat at 350°F for 10 minutes—they’ll taste almost as good as fresh. And trust me, there will be leftovers—this disappears fast.
Why You'll Love This Recipe
- No-Fuss Dough: I swear, the dough comes together faster than you can microwave leftovers—just mix, roll, and fold. The butter and milk keep it tender without needing a stand mixer, and honestly? My kids think they’re helping when they tear the dough apart.
- Salty-Sweet Magic: That first bite of crispy bacon crunch against warm, pull-apart cheese? It’s the kind of flavor combo that makes you pause mid-chew. The butter in the dough soaks up the bacon fat, turning every pull into a little flavor explosion.
- Weeknight Crowd-Pleaser: Between us, this is my go-to for game days, lazy Sundays, or when friends drop by unannounced. It’s hearty enough to satisfy a group but simple enough that I don’t stress over plating—just tear and serve.
- Budget Breakfast Hack: I make a double batch on Sundays, wrap it in foil, and stash it in the freezer. Reheats in minutes, saves me from ordering takeout, and costs pennies per serving. (Yes, even on a Tuesday night.)
Step-by-step instructions for bacon and cheese monkey bread
Here's how to make this irresistible pull-apart treat with crispy edges and gooey cheese centers.
Cook and Chop the Bacon
Start by cooking the 1 lb bacon in a large skillet over medium heat until it reaches crispy perfection. I like to drain it on paper towels to remove excess grease, but leave about 2 tablespoons of that smoky bacon fat in the pan—it's pure flavor gold. Let the bacon cool slightly before roughly chopping it into ¼-inch pieces. This step gives you that essential smoky-sweet base that makes this monkey bread unforgettable.
As you chop, keep the bacon warm in the skillet—just cover it loosely with a lid. The residual heat keeps it crispy while you prepare the dough. If the bacon gets soggy, just pop it back in the pan for 30 seconds to crisp up again. This is where the magic begins, so don't rush it.
Make the Dough and Mix in Cheese
In a large mixing bowl, combine the 4 cups all-purpose flour, 2 tbsp baking powder, and 1 tsp salt. Whisk these dry ingredients together until evenly distributed—this ensures your monkey bread will rise properly. In a separate bowl, melt the ½ cup unsalted butter and mix it with the 1 cup milk, ½ cup granulated sugar, ½ cup brown sugar, 1 tsp vanilla extract, and 1 whole egg. Pour this wet mixture into the dry ingredients and stir just until combined.
Here's where it gets good—fold in the 2 cups shredded sharp cheddar cheese and the chopped bacon. I like to use my hands for this part because it helps distribute the cheese and bacon evenly throughout the dough. The cheese should be evenly distributed, and you should see little pockets of cheese and bacon throughout. If the dough feels too sticky, you can add 1-2 tablespoons more flour, but don't overdo it or your bread will be dense.
Shape and Bake the Monkey Bread
Grease a 10-inch cast-iron skillet or bundt pan generously with butter—this prevents sticking and ensures easy release. Transfer the dough to the prepared pan and shape it into a round loaf. Use your hands to press the dough into the pan, making sure it fills all the crevices. The dough will be sticky, so wet your hands slightly to help with shaping.
Bake in a preheated 350°F oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be crispy, and the center should have a slight give when pressed gently. Real talk: your kitchen will smell incredible at this point—like a bakery full of bacon and cheese dreams.
Create the Sweet Glaze and Serve
While the monkey bread is still warm, mix together ½ cup powdered sugar and 2 tablespoons milk in a small bowl until smooth. This creates a light, sweet glaze that contrasts beautifully with the savory filling. Carefully pour the glaze over the top of the monkey bread and use a fork to gently swirl it into the crevices. The glaze will soak in slightly, adding a touch of sweetness that balances the smoky bacon and sharp cheese.
Let the monkey bread cool for 10 minutes before serving—this gives the glaze time to set slightly and makes it easier to pull apart. Serve warm for the best experience, with extra bacon bits sprinkled on top if you're feeling extra. This is the moment you've been waiting for—every pull-apart bite delivers crispy, cheesy, bacon-filled goodness with that perfect sweet glaze.
Pro Tips For Making Bacon And Cheese Monkey Bread
- CUT BACON COLD: I learned this the hard way—warm bacon gets greasy and slides off the dough when you’re trying to pull it apart. Use pre-cooled bacon straight from the fridge, and pat it dry with a paper towel before wrapping it around the dough balls. Less mess, better grip.
- MEASURE DRY INGREDIENTS RIGHT: Flour is tricky. Scoop it directly from the bag into your measuring cup, then level it off with a knife—don’t spoon it in. Too much flour makes the dough tough, and you’ll end up with dry, crumbly monkey bread instead of tender, pull-apart goodness.
- DON’T OVERMIX THE DOUGH: Once you add the milk to the dry ingredients, mix just until combined—about 10 seconds. Overmixing develops the gluten, and your bread will turn out dense instead of light and fluffy. Stop when it looks shaggy, not smooth.
- USE A LIGHT HAND WITH THE BUTTER: Cold butter in the dough keeps it from spreading too much when baking, but don’t go full ice cube. Cut it into tiny pea-sized pieces and work them in quickly with a fork or your fingers. Big chunks melt unevenly, leaving you with uneven texture.
Creative variations of these flavors
Sweet & Smoky Twist
Swap the sharp cheddar for a mix of Monterey Jack and smoked Gouda—the smoky cheese pairs perfectly with bacon and adds depth. Use ½ cup maple syrup instead of sugar in the glaze for a richer, caramelized finish.
For extra indulgence, fold in ¼ cup mini marshmallows into the dough before baking—they’ll melt into gooey pockets. 🍯
Spicy Kick Additions
If you love heat, mix 1 tbsp chipotle powder into the dough for a smoky-spicy base. Top with ½ cup diced jalapeños and ½ cup pepper jack cheese before baking.
For a sweet-spicy combo, drizzle 2 tbsp honey over the glaze after baking and sprinkle with crushed red pepper flakes. The contrast is next-level!
Breakfast Monkey Bread
Make this a morning star by adding ½ cup cooked breakfast sausage (like Johnsonville) and ½ cup crumbled bacon to the dough. Top with a cinnamon-sugar glaze (mix ½ cup powdered sugar with 1 tsp cinnamon) and serve with a side of scrambled eggs or maple syrup.
It’s like a bacon cheesecake for breakfast!
Gluten-Free Adaptation
Use a 1:1 gluten-free flour blend (like King Arthur’s Measure for Measure) and reduce the baking powder to 1½ tbsp. Replace milk with almond milk and ensure your cheese is gluten-free certified.
The texture will be slightly denser, but the flavor stays rich and satisfying. Perfect for guests with dietary restrictions! 🌾
Mini Monkey Bread Muffins
Divide the dough into 12 mini muffin tins (greased well) and bake at 375°F for 12-15 minutes. Top each with a small dollop of cream cheese and a bacon bit before baking.
Serve warm with a honey butter dip (mix 2 tbsp softened butter with 1 tbsp honey). These bite-sized versions are perfect for parties or appetizers!
Make-Ahead Freezer Hack
Shape the dough into a loaf, wrap it tightly in plastic wrap, and freeze for up to 1 month. When ready to bake, thaw in the fridge overnight, then bake as directed.
For extra crispiness, brush the thawed dough with egg wash before baking. The freezer method keeps the bacon crispy and the cheese fresh—no soggy surprises! ❄️
Nutrition facts
Frequently asked questions
Can I make this recipe without a bundt pan?
Use a 10-inch cast-iron skillet or even a round cake pan lined with parchment paper. Grease it well to prevent sticking, and shape the dough into a round loaf. The texture will be slightly different but still delicious—just expect a denser center if you don’t use a bundt pan.
Why did my monkey bread turn out dense instead of fluffy?
Overmixing the dough or using too much flour can make it dense. Stir the wet and dry ingredients just until combined—don’t overwork it. Also, ensure your baking powder is fresh (test it by mixing with water; if it fizzes, it’s good). Chill the dough for 30 minutes before baking to help it rise properly.
How do I store leftovers?
Keep leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for 3 days or freeze for 1 month. Reheat slices in a 350°F oven for 5-10 minutes until warm and crispy. The cheese stays gooey when reheated properly!
Can I use pre-cooked bacon bits from a package?
Yes, but fresh-cooked bacon adds better flavor. If using store-bought bits, look for thick-cut, crispy bacon (like Oscar Mayer Thick & Savory). For extra flavor, toss the bits in 1 tsp smoked paprika before mixing into the dough. The texture will be slightly softer, but it still works in a pinch!
Is this recipe kid-friendly?
Yes! Kids love the pull-apart texture and sweet glaze. For picky eaters, reduce the bacon to ½ lb or swap it for crumbled sausage. The cheese and sweet glaze make it a hit, but always check for allergies to dairy or gluten if needed. Serve warm with a side of applesauce for balance!