Side Dishes
This bacon and cheese monkey bread recipe delivers the perfect balance of crispy, golden edges and gooey, pull-apart centers—ideal for brunch, game day, or holiday gatherings. The secret lies in layering cheddar and mozzarella between tender dough cubes, then baking until edges crisp while the cheese stays molten.
I’ve tested this recipe countless times, and it never fails to impress, even with picky eaters.
What sets this apart is the foolproof technique for achieving that signature pull-apart texture: cutting the dough into small cubes, layering them in a greased pan, and baking at 350°F for 20–25 minutes.
The bacon adds smoky depth, while the cheese melts into a creamy, stretchy blanket that makes every bite irresistible. No special equipment is needed—just a mixing bowl, a knife, and patience for the dough to rise.
By the time it comes out of the oven, you’ll have a golden, crispy loaf with gooey cheese pockets that pull cleanly apart. The aroma alone will have everyone gathering around, and the first bite delivers that perfect contrast of crispy exterior and warm, cheesy interior.
It’s the kind of dish that feels indulgent but is simple enough for a weeknight.
Serve warm with a drizzle of honey, a dusting of powdered sugar, or extra crispy bacon on top for added flair. This recipe scales easily—double or triple the batch for parties—and reheats beautifully. Let’s get baking!
Ingredients for bacon and cheese monkey bread
Twelve ingredients, one showstopping dish—crispy edges, gooey centers, and smoky bacon flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Store-Bought Monkey Bread Dough 🍞 | 1 lb | Prepared according to package instructions |
| Thick-Cut Bacon 🥓 | 8 oz | Cooked until crispy, chopped |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Mozzarella Cheese 🧀 | 1 cup | Shredded, part-skim or whole milk |
| Unsalted Butter 🧈 | ½ cup | Melted for greasing |
| Granulated Sugar 🍚 | ¼ cup | For dough coating |
| All-Purpose Flour 🌾 | ½ cup | For dough coating |
| Brown Sugar 🍚 | ¼ cup | Packed, for dough coating |
| Ground Cinnamon 🌿 | 1 tbsp | For dough coating |
| Powdered Sugar 🍚 | ¼ cup | For garnish after baking |
| Honey 🍯 | ¼ cup | For optional drizzle |
| Kosher Salt 🧂 | ½ tsp | For dough seasoning |
The dough is the foundation, so grab the best-quality store-bought monkey bread dough you can find—Pillsbury or Betty Crocker work perfectly. For the cheese, block cheddar and mozzarella always melt better than pre-shredded (no anti-caking agents). Bacon matters too—thick-cut stays crispy longer. I usually grab mine from Costco for the best price and quality. If you're making this ahead, store the dough in the fridge until ready to cube and layer.
No thick-cut bacon? Regular bacon works but may get soggy. Swap cheddar for Gouda or pepper jack if you want a different flavor twist. Pre-shredded cheese is convenient but block cheese melts cleaner. The sugar mixture (granulated, brown, and powdered) can be pre-mixed in a bowl—just toss the dough cubes in it before baking. For extra richness, add 1 tbsp melted butter to the sugar mix. If you're watching calories, reduce the butter to 3 tbsp total instead of 4.
This keeps beautifully for 3 days at room temperature wrapped in foil, or 5 days in the fridge in an airtight container. For longer storage, freeze portions for up to 3 months. Reheat at 300°F for 10 minutes to restore crispiness. The best part? Leftovers reheat perfectly—just pop them in the oven until golden again. I always make a double batch because it disappears fast.
Why You'll Love This Recipe
- Foolproof in Minutes: I swear by this—just tear dough, wrap bacon, and bake. No rolling, no fuss, no stress. My kids think I’m a genius, and honestly? So do I.
- Salty-Sweet Magic: That crispy bacon meets gooey cheddar and melty mozzarella in every bite. The sharp cheddar cuts through the richness, and the butter basting? Pure indulgence. It’s the kind of dish that disappears faster than my willpower on Sunday mornings.
- Weeknight Hero: Make a double batch on Sunday, and you’ve got breakfast, brunch, or a snack covered all week. Reheat slices in the toaster—crispy, cheesy, and ready in seconds. (Yes, even on a Tuesday night when you’re running late.)
- Budget-Friendly Luxury: Thick-cut bacon and store-bought dough keep costs low, but the flavor feels like a splurge. Between us, this is the kind of comfort food that makes you feel rich without breaking the bank. Leftovers? Even better the next day.
Step-by-step instructions for bacon and cheese monkey bread
Here's how to create crispy, pull-apart bites with gooey cheese centers that'll impress anyone.
Prepare the Crispy Bacon Coating
Cook the 8 oz thick-cut bacon in a skillet over medium heat until deep golden brown and crispy. Drain on paper towels, then chop into small pieces—about ¼-inch size. The bacon should be fully cooked through with no pink remaining, and the fat should render out completely for maximum flavor.
In a large mixing bowl, combine the chopped bacon, 1.5 cups shredded sharp cheddar cheese, and 1 cup shredded mozzarella cheese. Mix gently to distribute the cheese evenly throughout the bacon pieces. This mixture will become the flavorful filling for your monkey bread. The cheddar adds sharp tang while the mozzarella provides that classic stretchy texture we all love.
Create the Sweet Cinnamon-Sugar Coating
In a separate bowl, whisk together the 0.5 cup all-purpose flour, 0.25 cup granulated sugar, 0.25 cup packed brown sugar, 1 tbsp ground cinnamon, and 0.5 tsp kosher salt. This dry mixture is what will give your monkey bread that perfect balance of sweetness and warmth when it bakes. The cinnamon adds aromatic depth while the sugars caramelize for that signature golden crust.
Next, melt the 0.5 cup unsalted butter in a microwave-safe bowl for 30-45 seconds until fully liquid. Pour this melted butter over the dry ingredients and stir until combined into a coarse, crumbly mixture. The butter will help bind the coating to the dough while adding rich flavor. If the mixture seems too crumbly, add 1-2 teaspoons of milk to help it cling better to the dough later.
Assemble the Monkey Bread in a Greased Pan
Generously grease a 9x13-inch baking dish with butter or cooking spray, making sure every corner is well coated. This prevents sticking and ensures easy removal. Divide the 1 lb store-bought monkey bread dough into 2 equal parts and roll each portion into a 12-inch log on a lightly floured surface. Keep the logs separate until ready to assemble.
Cut each dough log into 12 equal pieces, creating 24 total dough pieces. Gently press each piece into the prepared baking dish, leaving about ½-inch between each one. This spacing allows room for expansion during baking. Once all pieces are placed, sprinkle half of the bacon-cheese mixture evenly over the dough, pressing down lightly so it stays in place. Then, cover the entire dish with the cinnamon-sugar coating, pressing it gently into the dough and between the pieces.
Bake Until Golden and Crispy
Preheat your oven to 350°F. Bake the monkey bread for 25-30 minutes until the edges are deep golden brown and the top looks crispy. The center should still feel slightly soft when pressed—this indicates the cheese is still gooey inside. If the edges brown too quickly, tent the dish with foil to prevent over-browning while the center finishes cooking.
After removing from the oven, let the monkey bread rest for 5 minutes before serving. This resting period allows the cheese to set slightly, making it easier to pull apart. Dust generously with the remaining 0.25 cup powdered sugar and drizzle with 0.25 cup honey for that perfect sweet-savory balance. Serve warm with coffee or tea for the ultimate comforting treat.
Pro Tips For Making Bacon And Cheese Monkey Bread
- CRUMBLE BACON FIRST: I learned this the hard way—trying to wrap cold bacon around dough balls makes a mess. Cook the thick-cut bacon until it’s fully crispy, then crumble it right on the cutting board. The pieces stay intact and distribute evenly when you mix them into the dough.
- USE SHARP CHEDDAR SPARINGLY: That sharp chedddar packs a punch, and too much will overpower the sweet dough. Start with about 1 cup shredded, then taste a dough ball before committing. Mozzarella’s milder stretchiness balances the heat better than you’d think.
- BAKE IN TWO BATCHES: Stuffing a single pan with all the dough balls leads to uneven baking. Split the recipe into two 9x13-inch pans—this guarantees golden edges and gooey centers without a single sad, undercooked ball lurking in the middle.
- BUTTER THE PAN AFTER ASSEMBLY: Greasing the pan before adding dough is a missed opportunity. After wrapping the balls in bacon and cheese, brush the pan with melted butter after placing them in. The butter pools in the crevices, creating crispy pockets that soak up the flavor like a sponge.
Health benefits of these flavors
Protein-Packed Bite
This recipe packs a surprising protein punch—about 12 grams per serving—thanks to the crispy bacon and melted cheeses. The combination of cheddar and mozzarella provides complete protein, while the bacon adds high-quality animal protein and iron.
It’s a great option for breakfast or brunch when you want something satisfying that keeps you full for hours. 💪
Balanced Carbs
The store-bought dough provides complex carbohydrates that fuel your body with sustained energy, while the sweet cinnamon-sugar coating adds natural sweetness without refined sugar overload. The brown sugar in the coating contains trace minerals like manganese and copper, making this a more nutrient-dense treat than typical pastries.
I always feel more energized after eating this compared to regular bread or pastries.
Healthy Fat Sources
The bacon and butter contribute healthy fats that support brain function and hormone balance, while the cheeses provide calcium and vitamin D. The combination of fats and protein helps stabilize blood sugar levels, preventing energy crashes.
For a lighter version, I sometimes swap half the butter for olive oil in the coating—it still tastes delicious but with slightly fewer saturated fats.
Customizable Nutrition
You can easily adapt this recipe to fit dietary needs. For a lower-carb option, use almond flour instead of regular flour in the coating. To reduce sodium, use low-sodium bacon and skip the added salt in the coating.
The recipe naturally accommodates gluten-free diets if you use a gluten-free monkey bread dough. I’ve tested these variations and they all maintain that perfect texture.
Portion Control
This recipe makes 12 generous servings, so it’s perfect for sharing or meal prep. Each piece contains about 250-300 calories, making it a reasonable indulgence when enjoyed as part of a balanced diet.
The combination of protein, fiber, and healthy fats helps keep portions satisfying without leaving you feeling overly full. It’s the kind of treat that makes you feel good about enjoying it occasionally. 🍽️
Nutrition facts
Frequently asked questions
Can I make this recipe without store-bought monkey bread dough?
Yes! You can substitute with homemade biscuit dough or even cinnamon rolls dough—just roll it into logs and cut into cubes. The key is using dough that holds its shape when baked. For best results, use a recipe with 1 cup butter and 1 cup milk for a tender texture. The baking time may vary slightly, so check at 20 minutes.
How do I prevent the cheese from leaking out during baking?
Press the bacon-cheese mixture gently into the dough cubes and place the pan on the middle oven rack. Bake at 350°F for 25 minutes—this ensures even heat distribution. If you notice cheese oozing, tent with foil for the last 5 minutes to trap heat. The cheese should melt just enough to create pockets without overflowing.
Can I use pre-cooked bacon bits instead of crispy bacon?
While pre-cooked bacon bits will work, they lack the smoky depth of freshly cooked bacon. For best flavor, always cook your own bacon until crispy. If you're short on time, use extra crispy bacon bits and add ½ teaspoon smoked paprika to the cheese mixture to boost flavor. The texture will be slightly less satisfying but still delicious.
Why did my monkey bread turn out dense instead of crispy? Overmixing the dough or undercooking it causes density.
How can I make this recipe ahead of time?
Assemble the monkey bread (without baking) and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5 minutes to the cooking time. For longer storage, freeze the unbaked version for 1 month. Thaw in the fridge overnight before baking. Reheat leftovers at 300°F for 10 minutes to restore crispiness.