Side Dishes
This bacon and cheese monkey bread delivers the ultimate pull-apart experience—crispy, golden-brown edges that give way to tender, gooey centers loaded with melted cheese and smoky bacon. 🔥 The secret lies in a perfectly proofed dough layered with crispy bacon and sharp cheddar, baked until every bite is a balance of textures and flavors.
I've perfected this recipe over years of holiday baking, and it's become a crowd favorite that disappears faster than you can say "second helping."
The dough starts with a simple yeast-based recipe that develops flavor during a 1-hour proofing in the refrigerator—this step is non-negotiable for achieving that signature pull-apart texture. While the dough rests, you'll cook the bacon until crispy, then chop it into bite-sized pieces that'll add irresistible crunch and savory depth.
The cheese? A blend of sharp cheddar and cream cheese creates that signature gooey pull that makes this dish impossible to resist.
By the time it emerges from the oven, you'll have a loaf with crispy edges that shatter at the touch, giving way to soft, pillowy dough pockets filled with melted cheese and crispy bacon bits.
The aroma alone will have everyone gathering around the table, and the first pull-apart bite is always met with groans of delight. This isn't just a side dish—it's the star of any meal, whether you're serving it at a holiday gathering or a casual weekend brunch.
For extra indulgence, drizzle the warm loaf with honey or caramel before serving, or swap out the cheddar for gouda or pepper jack for a flavor twist.
The beauty of monkey bread is its versatility—this recipe scales perfectly for crowds, and leftovers reheat beautifully. Let's get started on creating your next showstopper side dish.
Ingredients for bacon and cheese monkey bread
Twelve ingredients for a showstopper that disappears faster than you can bake it.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Dry Yeast 🍞 | 2 ¼ tsp | One packet or 7g |
| Granulated Sugar 🍚 | ¼ cup | For yeast activation |
| Warm Water 💧 | 1 cup | 110°F for yeast activation |
| Unsalted Butter 🧈 | ½ cup | Softened, not melted |
| Large Eggs 🥚 | 2 whole | Room temperature |
| All-Purpose Flour 🌾 | 4 cups | Plus 2 tbsp for dough handling |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Bacon 🥓 | 1 lb | Thick-cut, cooked crispy |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Cream Cheese 🧀 | 8 oz | Room temperature, cubed |
| Powdered Sugar 🍚 | ¼ cup | For coating |
| Melted Butter 🧈 | ½ cup | For final brushing |
The yeast is your secret weapon—Bob's Red Mill or Saf-Instant work best here. If your kitchen's cold, warm that water to 110°F (like baby bath water). The flour? King Arthur or Gold Medal are my go-tos—they handle the proofing like champs. For the bacon, thick-cut from Costco gives you that perfect crunch. Cook it until it's crispy—no sad, limp bacon here. The cheddar? Sharp is non-negotiable—mild cheddar won't give you that gooey pull. And that cream cheese? Philadelphia brand melts like a dream.
No thick-cut bacon? Regular bacon works in a pinch, but it won't be as crispy. Swap the cheddar for gouda or pepper jack if you're feeling adventurous—just keep the sharpness. Running low on powdered sugar? Granulated sugar works at double the amount, but it won't give that same dusty coating. The butter matters too—unsalted for even flavor. If you're making this ahead, you can proof the dough up to 24 hours in the fridge, but let it come to room temp before baking. And if you're feeling fancy, add a pinch of smoked paprika to the dough for extra depth.
This loaf is a make-ahead dream. Assemble it, refrigerate overnight, and bake straight from the fridge—10-15 minutes extra in the oven. Leftovers? 3-4 days in the fridge, but honestly, they won't last that long. Reheat in a 350°F oven for 10 minutes to restore that crispy edge. For serving, drizzle with honey or caramel—trust me on the caramel. And if you're making this for a crowd, double the recipe—it scales perfectly.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, the dough only needs yeast, sugar, water, butter, and eggs—plus whatever bacon and cheese you’re using. That’s it. No fancy mixers or complicated steps, just mix, pull, and bake.
- Salty-Sweet Crunch: The first bite? Crispy bacon edges cutting through warm, gooey cheese with that buttery dough underneath. It’s like a hug for your taste buds—savory, sweet, and impossible to resist.
- Breakfast or Snack: Honestly, I make this for lazy mornings when I can’t be bothered with pancakes, or as an after-school treat when the kids are starving. It’s that good at any time of day.
- Leftovers? More Like Leftovers: Between us, I’ve never had a piece last more than a day. The texture stays perfect reheated in the oven, and it’s cheap enough that I don’t mind making a double batch. Win-win.
Step-by-step instructions for bacon and cheese monkey bread
Here's how to make these irresistible pull-apart bites with perfect crispy edges and gooey centers.
👨🍳 Step 1: Activate the Yeast and Make the Dough
In a small bowl, combine the 1 cup warm water (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 it becomes foamy and bubbly—this tells you your yeast is alive and ready to work. If it doesn't bubble, your yeast is dead and you'll need to start over.
In a large bowl, mix the 4 cups all-purpose flour and 1 tsp salt. Add the yeast mixture, 0.5 cup softened unsalted butter, and 2 whole large eggs (room temperature). Using a wooden spoon or dough whisk, stir until everything comes together into a shaggy dough. The dough will be sticky—this is normal with monkey bread dough.
🍳 Step 2: Cook the Bacon and Prepare the Cheese Filling
While the dough rests, cook the 1 lb bacon in a skillet over medium heat until it's crispy. Drain on paper towels and let it cool slightly. Once cool enough to handle, crumble it into small pieces—you want bite-sized chunks for maximum flavor in every pull.
In a separate bowl, mix the 2 cups sharp cheddar cheese and 8 oz cream cheese (at room temperature) until it forms a smooth, spreadable mixture. This cheese blend will create that signature gooey center that makes monkey bread irresistible. Set aside while you finish with the dough.
🥘 Step 3: Assemble and Bake the Monkey Bread
Grease a 9x13-inch baking dish generously with butter. Using wet hands (dip your fingers in water), take about 1 cup of the dough and press it firmly into the bottom of the prepared dish. Spread it evenly to cover the bottom completely—this creates your base layer.
Spread half of the cheese mixture evenly over the dough layer, then sprinkle half of the crumbled bacon on top. Repeat with another 1 cup of dough, the remaining cheese, and the rest of the bacon. Press each layer gently but firmly—you want it to hold together but still be pull-apart friendly.
🔥 Step 4: Create the Signature Coating and Bake
In a small bowl, mix the 0.25 cup powdered sugar with 0.5 cup melted butter until smooth. This sweet-buttery coating is what gives monkey bread its iconic crispy exterior. Using a pastry brush, coat the top of the assembled monkey bread generously with this mixture, making sure every inch is covered.
Bake in a preheated 375°F oven for 25-30 minutes until the top is deep golden brown and the edges are crispy. The center should still be slightly soft—this is where the magic happens. If it browns too quickly, tent with foil to prevent over-browning.
⏰ Step 5: Rest and Serve Warm
Remove from the oven and let the monkey bread rest for 5 minutes before serving. This resting time allows the cheese to set slightly and makes it easier to pull apart. The exterior should be crispy enough to shatter slightly, while the interior remains warm and gooey.
Serve immediately while still warm. Use a fork to pull off chunks—each bite should deliver that perfect combination of crispy, cheesy, and smoky bacon flavors. The edges should be golden and crunchy, while the center melts in your mouth with every pull. Store any leftovers at room temperature for up to 2 hours or refrigerate for up to 3 days, though it's best enjoyed fresh!
Pro Tips For Making Bacon And Cheese Monkey Bread
- Proof the Yeast Slowly: Skip the microwave—warm your water to 110°F (just warm to the touch) and let the yeast sit for 5 minutes before mixing. I learned the hard way that hot water kills yeast faster than you can say "monkey bread," and you’ll end up with flat, sad dough.
- Cut Butter Cold: Use unsalted butter straight from the fridge when mixing it into the dough. Cold butter creates flaky layers that hold up better during baking—no greasy mess in the oven. (Yes, even if you’re tempted to soften it first.)
- Don’t Overwork the Dough: Once you’ve mixed in the butter, stop folding the dough after 8-10 turns—just until it’s shaggy. Overworking it makes the texture dense instead of light and airy. Think "rough and ready," not "perfectly smooth."
- Bake in Two Batches: If your pan is crowded, split the dough into two rounds and bake them separately. The edges won’t brown unevenly, and the center stays gooey. (Your first attempt might look lopsided, but it’ll taste better.)
Best sauces and condiments for this bacon and cheese monkey bread
Sweet Butter Glaze
This signature glaze transforms your monkey bread into something truly irresistible. Mix ½ cup melted butter with ¼ cup powdered sugar and brush it generously over the baked loaf. The sugar caramelizes beautifully in the oven, creating a crispy, golden crust that contrasts perfectly with the gooey cheese and bacon.
For extra decadence, add 1 tsp vanilla extract to the glaze for a subtle sweetness that complements the savory flavors. 🍯
Honey Drizzle
After baking, drizzle warm honey over the top for a quick, elegant finish. I recommend using local raw honey for its rich flavor and texture. The honey adds a natural sweetness that balances the smoky bacon and sharp cheddar.
For a more robust flavor, try orange blossom honey
For a deeper, more complex sweetness, replace the honey with Grade B maple syrup. The darker syrup adds caramel undertones that enhance the bacon's smokiness. Warm ¼ cup maple syrup with 1 tbsp melted butter and brush it over the baked loaf. The syrup's rich flavor creates a perfect harmony with the sharp cheddar and crispy bacon. This glaze works especially well if you're serving the monkey bread with breakfast or brunch dishes. For a textured, crunchy topping, sprinkle ½ cup packed brown sugar over the baked loaf before brushing with melted butter. The brown sugar caramelizes during baking, creating a sweet, crispy crust that adds another layer of flavor. This variation is perfect if you love a mix of textures—crunchy on top, gooey inside. For extra flavor, mix the brown sugar with ½ tsp cinnamon before sprinkling. Add a kick of heat by mixing ¼ cup honey with ½ tsp cayenne pepper or 1 tsp sriracha. Drizzle this spicy honey over the baked loaf for a sweet-and-spicy contrast that cuts through the richness of the cheese and bacon. The heat balances the sweetness and adds a layer of complexity to each bite. This variation is a crowd-pleaser, especially for those who enjoy a little spice with their sweets. 🌶️Maple Syrup Glaze
Brown Sugar Crust
Spicy Honey Drizzle
Nutrition facts
Frequently asked questions
Can I make this bacon and cheese monkey bread ahead of time?
Assemble the loaf completely (including the powdered sugar-butter coating) and refrigerate it overnight. When ready to bake, let it sit at room temperature for 1 hour before baking at 375°F for 30-35 minutes. The extra time in the fridge enhances flavor and texture—just add 5-10 minutes to the baking time. Pro tip: Cover it with plastic wrap to prevent drying.
What if my dough doesn't rise properly?
Check your yeast first—it should be fresh and activated (foamy within 10 minutes of mixing with warm water). If the dough isn't rising, your kitchen might be too cold. Try placing the dough in a warm oven (off) with a bowl of hot water for 30 minutes to help it proof. Also ensure your water is 110°F (not boiling) and your yeast hasn't expired.
Can I substitute the cheddar cheese with something else?
Yes! For a smokier flavor, try smoked cheddar or gouda. If you prefer something sharper, pepper jack or havarti work well. For extra creaminess, add 2 oz cream cheese to the original amount. Avoid pre-shredded cheese (it contains anti-caking agents that prevent proper melting). The key is a blend that's sharp and creamy for that signature pull.
How do I prevent the top from browning too quickly?
If the top browns before the center is done, tent the loaf with aluminum foil after 15 minutes of baking. This traps heat while allowing the center to cook through. For even browning, try baking on the middle rack. The powdered sugar coating caramelizes quickly, so brush it on right before baking. If needed, finish under the broiler for 1-2 minutes for extra crispiness.
Can I make this recipe without yeast?
While possible, it won't be traditional monkey bread. For a quick version, use 1 ½ cups self-rising flour and ½ cup sour cream instead of yeast dough. Mix with 1 egg, ¼ cup melted butter, and 1 tsp baking powder, then assemble as directed. Bake at 350°F for 20-25 minutes. The texture will be denser but still delicious—great for when you're short on time!