Bacon Cheddar Monkey Bread

This Bacon Cheddar Monkey Bread is a scratch-made savory pull-apart bread that’s extra cheesy and loaded with bacon bliss.

A Savory Monkey Bread

This savory take on monkey bread is just plain irresistible! My Bacon Cheddar Monkey Bread combines melted cheddar cheese and crispy fried bacon and balls of fluffy dough for a dish that’s sure to be devoured. It’s great for brunch with friends or a big family gathering or even a fun weeknight dinner.

Crazy About a Pull Apart

What is it about monkey bread that everyone is so crazy about?! Sure, it could be the name, but when you’re baking balls of bread with tasty ingredients melted in between and all over them that you can pull apart and eat with your hands, what’s not to go a little bananas about?

Pull apart bread is such a fun experience. I have made from-scratch versions like this monkey bread, or my even easier Easy Overnight Sweetie Rolls made from frozen dinner rolls. I also adore this Valentine’s Day Pull-Apart Cinnamon Roll Heart and this Christmas Tree Cinnamon Roll Pull-Apart made from canned cinnamon rolls. And they are so, so simple, festive and yummy.

This monkey bread is so simple that you’ll want to make it again and again. As it bakes, your house will be filled with a warm exciting aroma of fresh baked bread with indulgent whiffs of cheese and bacon. It’s truly the best savory monkey bread I’ve ever eaten. Oh, my! You gotta give it a try!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Unsalted butter: adds richness to the dough and helps create a tender texture. If using salted butter, just reduce the added salt slightly.
• Whole milk: adds moisture and helps enrich the dough for a soft, pillowy pull-apart texture.
• Large egg: enriches the dough by adding fat and structure, contributing to a soft, tender texture. Also helps bind the ingredients and support the bread’s rise during baking.
• Granulated sugar: sweetness that helps with texture, browning and moisture retention. Sugar also feeds the yeast while it’s proofing.
• Active dry yeast: leavening agent that makes the monkey bread dough rise.
• Warm water: activates the yeast during proofing as well as adds moisture to the bread.
• Bread flour: gives the bread structure, form and chew. It has a higher protein content than all-purpose flour, to help give height to the monkey bread. However, all-purpose flour will work, too.
• Kosher salt: enhances the flavor and balances the sweetness. Use slightly less if using table salt (which is finer).
• Slices of bacon: adds a salty, crunchy element that makes this monkey bread so delicious. The bacon grease helps coat the dough balls for evern more flavor and an easy pull-apart. (If you didn’t reserve the bacon grease, you can use melted butter.)
• Shredded cheddar cheese: gives a rich flavor and a creamy, melty texture that adds to the experience. You can use shredded Colby Jack, or any other shredded cheese you prefer that melts well.

Supplies:

• Small and large mixing bowls
• Whisk
• Large skillet
• 10-inch tube pan
• Baking sheet

How to Make Bacon Cheddar Monkey Bread

• Add the yeast and sugar to a small bowl. Gently pour the warm water over it. Let proof until foamy, about 10 minutes.
• In a large bowl, melt the butter. Set aside to cool slightly.
• Once butter is slightly cooled, whisk in the milk, egg, and the proofed yeast mixture.

• Add the flour and salt and stir until well combined.
• Using well-floured hands, form dough into a moist ball. Place in a buttered bowl and cover in plastic wrap. Let dough rise in a warm place until doubled in size, about 1 and 1/2 hours.
• While the dough is rising, fry the bacon.

• Fry until extra crisp, reserving 1/4 cup of the bacon fat. Let bacon cool on a paper towel and then crumble into bits.
• Preheat oven to 350°F. Butter a 9 or 10-inch tube pan.
• Sprinkle 1/4 cup cheese and a few tablespoons of bacon onto the bottom of the tube pan.
• Gently punch down on the risen dough to release the air bubbles.
• Take half of the dough and form it into 1-inch size balls.

• Dipping each one into the reserved bacon fat before placing into the bottom of the tube pan. If you didn’t reserve bacon fat, you can use melted butter. There should be an even layer of dough balls in the bottom of the tube pan with about a thumbs space between each one.
• Sprinkle dough balls with 1 and 1/4 cups cheese and half of the remaining bacon bits.

• Form remaining dough into 1-inch size balls, dip in remaining bacon fat and place on top of the first layer in the tube pan. Sprinkle dough balls evenly with remaining cheese and bacon bits.
• Place tube pan on a baking sheet and bake in the preheated oven for 35-40 minutes or until golden brown and cheese is melted and crisp on top.
• Let cool for just 5 minutes before running a knife around the edges of the bread.

• Invert onto a serving plate. Serve warm or cooled.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep it fresh, you can also wrap it tightly in foil right in the pan.

For longer storage, freeze individual portions by wrapping them in plastic wrap and foil or placing them in a freezer-safe bag. They’ll keep well in the freezer for up to 2 months.

To reheat, the oven is best for reviving that crisp, cheesy top. Just warm at 325°F for about 10–15 minutes, loosely covered with foil. For quick servings, the microwave works too (cover with a damp paper towel and heat in short bursts), or pop a few pieces in the air fryer at 300°F for 5–7 minutes for extra crunch.

If you make my Bacon Cheddar Monkey Bread and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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