If you’ve ever been on the hunt for a show-stopping appetizer or a crowd-pleasing brunch centerpiece, then this Bacon Cheddar Monkey Bread Recipe is everything you’ve been dreaming of. Imagine soft, pillowy dough bursting with melty cheddar and crispy bacon in every bite—seriously, it’s as delicious as it sounds. I’m excited to share this recipe with you because it’s one of those dishes that’s both fun to make and impossible to stop eating!
Why You’ll Love This Recipe
- Irresistible Flavor Combo: Bacon and cheddar come together to make every bite savory, crispy, and gooey—a guaranteed crowd-pleaser.
- Fun & Shareable: This monkey bread pulls apart easily, making it perfect for family gatherings or casual get-togethers with friends.
- Hands-On & Rewarding: I love how the dough is simple to handle, and the layering of bacon fat adds a magical richness you’ll notice instantly.
- Perfect Balance: Soft dough, crispy bacon, and melted sharp cheddar create a texture party you won’t want to miss.
Ingredients You’ll Need
Each ingredient in the Bacon Cheddar Monkey Bread Recipe plays a vital role, from the tang of sharp cheddar to the rich bacon fat that coats the dough balls. I always try to use good quality bread flour for the best texture and pick thick-cut bacon for maximum flavor.
- Unsalted Butter: Melting and cooling butter helps add subtle richness to the dough without overpowering the other flavors.
- Whole Milk: It enriches the dough, giving you a soft, tender crumb you’ll love pulling apart.
- Large Egg: Adds structure and moisture to your dough for that perfect balance between chewy and fluffy.
- Granulated Sugar: Just a touch to feed the yeast and help with browning.
- Active Dry Yeast: This is what makes the dough rise into those puffy, pillowy bites—proof it properly for best results.
- Warm Water: Activates the yeast—make sure it’s not too hot or you’ll kill it!
- Bread Flour (or All-Purpose Flour): Bread flour is my go-to for structure, but AP flour works fine too.
- Salt: Balances all those savory flavors and enhances aroma.
- Bacon: Crisp it well, but keep some bacon fat to coat the dough balls—that’s the secret to crazy deliciousness!
- Shredded Cheddar Cheese: Sharp cheddar melts beautifully and packs savory flavor in every pull-apart bite.
Variations
I like to mix things up in my kitchen, so this Bacon Cheddar Monkey Bread Recipe is super flexible. Whether you want to dial up the cheese or add herbs for freshness, you can make it yours. Don’t hesitate to experiment—this is comfort food done your way.
- Add fresh herbs: Toss in some chopped chives or rosemary with the cheese for a fragrant twist; my family especially loves the rosemary version.
- Swap the cheese: Try pepper jack or smoked gouda for a different bold flavor profile; it’s fun to surprise your guests.
- Make it spicier: Add finely chopped jalapeños or a sprinkle of cayenne in the dough or cheese layers if you enjoy a little heat like I do.
- Go vegetarian: Omit the bacon and use smoked paprika or crispy fried onions to keep the smoky vibe without meat.
How to Make Bacon Cheddar Monkey Bread Recipe
Step 1: Proof the Yeast
I always start by stirring my yeast and sugar into warm water—not too hot! You want a cozy temperature like bathwater. Then, set it aside for about 10 minutes until it’s bubbly and frothy. This little step tells you the yeast is active, so your dough will rise perfectly.
Step 2: Mix the Dough
Next, melt the butter and let it cool to avoid cooking the egg. Whisk in milk, egg, and your proofed yeast mixture. Then add flour and salt. You’ll get a sticky but manageable dough—don’t be shy about using floured hands here to form it into a ball. This dough is forgiving, which I totally appreciate.
Step 3: Let Dough Rise
Place your dough in a buttered bowl covered with plastic wrap. Find a warm spot—like inside a turned-off oven with a bowl of hot water—and let it rise until doubled, about 1 ½ hours. I admit, the waiting is tough, but it really makes a difference in fluffiness.
Step 4: Prepare the Bacon and Pan
While the dough rises, fry your bacon until extra crispy. I learned this makes all the difference because it adds crunch without sogginess. Don’t toss the fat—reserve 1/4 cup to coat the dough balls later. Butter your tube pan and start layering some cheese and bacon bits on the bottom; this helps anchor everything as it bakes.
Step 5: Form Dough Balls and Layer
Gently punch down your dough to release the air. Then divide it in half. Roll one half into one-inch balls, dipping each in the reserved bacon fat before placing in the pan with a little space between them. Layer cheese and bacon over the top, then repeat with the second half. This layering is what makes this monkey bread irresistibly gooey and bacon-packed.
Step 6: Bake until Golden
Put the tube pan on a baking sheet (to catch any drips) and bake at 350°F for 35-40 minutes. Look for a golden brown crust with melted, bubbling cheese. Trust me, your kitchen will smell incredible by now.
Step 7: Cool Slightly and Serve
Let your monkey bread cool just 5 minutes before running a knife around the edges and carefully inverting it onto a serving plate. This part feels a little like magic when everything comes out perfect. Enjoy it warm or at room temperature—the pull-apart bites are addictive either way!
Pro Tips for Making Bacon Cheddar Monkey Bread Recipe
- Use Bacon Fat Wisely: Dipping dough balls in reserved bacon fat adds incredible flavor and helps create that crispy, golden crust I adore.
- Don’t Rush the Rise: Giving the dough plenty of time to double in size makes the texture soft and airy—I’ve seen rushed doughs turn dense, so be patient!
- Choose Your Pan Carefully: A tube pan is essential to bake this bread evenly and help it rise tall and fluffy, like mine did.
- Let It Cool Briefly: Waiting just 5 minutes before unmolding stops the cheese from sticking or breaking—this saved my bread from disaster once!
How to Serve Bacon Cheddar Monkey Bread Recipe
Garnishes
I like to sprinkle freshly chopped parsley or chives on top for a pop of color and freshness. Sometimes, a light drizzle of sour cream or a little honey mustard dipping sauce brings a nice tang that complements the cheesy bacon goodness.
Side Dishes
This monkey bread pairs beautifully with fresh green salads or even a creamy tomato soup if you’re leaning into cozy comfort food vibes. For brunch, I’ll often serve it alongside scrambled eggs or roasted veggies to round out the meal.
Creative Ways to Present
For parties, I love placing this bread in the center of a rustic wooden board surrounded by small bowls of spicy mustard, ranch dip, and a crisp apple slaw. It turns the monkey bread into an interactive centerpiece that gets everyone chatting and sharing.
Make Ahead and Storage
Storing Leftovers
I usually store any leftovers in an airtight container at room temperature for up to two days. The bread stays soft, and you can always warm it slightly before serving to bring back that melty cheese appeal.
Freezing
Here’s a trick I discovered: you can freeze the monkey bread after it’s baked and cooled. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When ready, thaw in the fridge overnight and reheat in a 350°F oven for about 15 minutes.
Reheating
To reheat, I pop individual servings in the microwave for 30 seconds for convenience, but heating in the oven at 350°F for 10-15 minutes restores the crispy edges better. Just be careful not to overheat or it can dry out.
FAQs
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Can I make this Bacon Cheddar Monkey Bread Recipe without yeast?
Great question! This recipe relies on yeast to give the dough its light and fluffy texture. While some quick bread recipes use baking powder, for the traditional pull-apart texture and flavor of monkey bread, yeast is key. If you want a yeast-free option, you might try a quick biscuit dough monkey bread, but the texture will be different.
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What can I use instead of bread flour?
If you don’t have bread flour on hand, all-purpose flour works just fine. Bread flour has more protein, which gives better structure, but AP flour will still make delicious monkey bread—just expect a slightly softer crumb.
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Can I prepare the dough ahead of time?
Absolutely! You can prepare the dough the night before and refrigerate it after the first rise. In the morning, bring it back to room temperature, proceed with forming balls, layering, and baking. It’s a great time-saver for busy mornings or entertaining.
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How do I prevent the monkey bread from sticking to the pan?
Be sure to thoroughly butter your tube pan before layering the dough balls. Running a knife carefully around the edges before unmolding also helps prevent sticking. Using a non-stick tube pan can make your life easier, too!
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Can I add other mix-ins besides bacon and cheddar?
Definitely! I’ve tried adding caramelized onions, sautéed mushrooms, or even jalapeños for spice. Just be mindful not to overload the bread so it bakes evenly and stays easy to pull apart.
Final Thoughts
This Bacon Cheddar Monkey Bread Recipe has become one of my ultimate comfort food go-tos, especially when I want something that’s cozy yet festive. I love how easy it is to throw together, and how everyone never fails to fight over the last pull-apart pieces. Whether you’re serving it for brunch, a game day snack, or appetizer at a party, I promise you’ll find that it’s worth every step and every calorie. Give it a try—you’re going to love it as much as my family does!
Print
Bacon Cheddar Monkey Bread Recipe
- Prep Time: 2 hours
- Cook Time: 40 minutes
- Total Time: 2 hours 40 minutes
- Yield: 10–12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Bacon Cheddar Monkey Bread is a savory twist on the traditional pull-apart bread, featuring soft, buttery dough balls infused with crispy bacon and sharp cheddar cheese. Perfect for brunch or a crowd-pleasing appetizer, this recipe combines the comforting flavors of melted cheese and smoky bacon baked to golden perfection in an easy-to-share monkey bread style.
Ingredients
Dough
- 4 tablespoons unsalted butter, melted & slightly cooled
- 3/4 cup whole milk
- 1 large egg
- 1 teaspoon granulated sugar
- 1 (1/4 ounce) package active dry yeast (2–1/4 teaspoons)
- 1/4 cup warm water
- 2 and 1/2 cups bread flour (or all-purpose flour)
- 1 teaspoon salt
Filling and Topping
- 12 slices bacon
- 3 cups shredded cheddar cheese
Instructions
- Proof yeast: Add the yeast and sugar to a small bowl. Gently pour the warm water over it and let it proof until foamy, about 10 minutes, to activate the yeast.
- Melt butter: In a large bowl, melt the butter and set it aside to cool slightly to avoid cooking the egg in the next step.
- Combine wet ingredients: Once the butter is slightly cooled, whisk in the milk, egg, and the proofed yeast mixture until well combined.
- Make dough: Add the flour and salt to the wet ingredients. Stir until well combined. Using well-floured hands, form the mixture into a moist ball. Place in a buttered bowl, cover with plastic wrap, and let the dough rise in a warm place until doubled in size, about 1 and 1/2 hours.
- Cook bacon: While the dough rises, fry the bacon until extra crisp, reserving 1/4 cup of the bacon fat. Let bacon cool on paper towels, then crumble into bits.
- Prepare pan: Preheat oven to 350°F (177°C). Butter a 9 or 10-inch tube pan. Sprinkle 1/4 cup cheese and a few tablespoons of bacon bits at the bottom of the pan.
- Form dough balls: Gently punch down the risen dough to release the air bubbles. Take half of the dough and form it into 1-inch balls. Dip each ball into the reserved bacon fat, then place into the bottom of the tube pan, spacing them about a thumb’s width apart.
- Layer cheese and bacon: Sprinkle the dough balls evenly with 1 and 1/4 cups shredded cheese and half of the remaining bacon bits.
- Add second layer: Form the remaining dough into 1-inch balls, dip in the remaining bacon fat, and place on top of the first layer in the pan. Sprinkle evenly with remaining cheese and bacon bits.
- Bake: Place the tube pan on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes, or until the monkey bread is golden brown and the cheese is melted and crisp on top.
- Serve: Let the monkey bread cool for 5 minutes, then run a knife around the edges of the pan and invert it onto a serving plate. Serve warm or cooled as a delicious savory treat.
Notes
- Use bread flour if possible for a chewier, more structured dough.
- The reserved bacon fat adds extra flavor and helps the dough balls stick together.
- Make sure to space dough balls evenly to ensure even baking and easy pulling apart.
- Leftover monkey bread can be stored in an airtight container and reheated gently.
- To make it spicier, consider adding a pinch of cayenne or smoked paprika to the dough.
Nutrition
- Serving Size: 1 slice (approximately 1/12th of the loaf)
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 75mg
