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
Scale
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
