Side Dishes
This bacon and cheese monkey bread recipe delivers crispy, pull-apart bites that combine smoky bacon and melted cheese into a savory masterpiece. The secret lies in layers of tender biscuit dough, crispy bacon crumbles, and melted cheese that create irresistible texture with every bite.
I've perfected this recipe to ensure the edges stay crispy while the interior remains soft and gooey.
The process starts with homemade biscuit dough that forms the foundation, then layers of cooked bacon and shredded cheese create that signature pull-apart texture. Baking at the right temperature ensures the exterior becomes golden and crispy while maintaining a warm, cheesy center.
This dish is perfect for brunch, game day, or any occasion where you want to impress with minimal effort.
What makes this recipe special is how the flavors and textures work together—crispy bacon adds smoky depth, the cheese melts into creamy pockets, and the biscuit dough holds it all together.
The result is a dish that's as satisfying to make as it is to eat, with each pull-apart bite revealing layers of flavor and texture that keep everyone reaching for more.
Serve this monkey bread warm with a side of honey butter or ranch dressing for dipping. The combination of savory and sweet creates a perfect balance that makes it a crowd-pleaser every time. Ready in about 30 minutes, this recipe delivers restaurant-quality results without the fuss.
Ingredients for bacon and cheese monkey bread
Crispy edges, gooey cheese, and smoky bacon—this monkey bread delivers restaurant-quality bites with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Bacon 🥓 | 12 oz | Thick-cut, chopped into small pieces |
| All-Purpose Flour 🌾 | 4 cups | Plus 2 tbsp for shaping |
| Baking Powder 🍞 | 2 tbsp | Diamond Crystal preferred |
| Granulated Sugar 🍚 | 1 tbsp | For dough sweetness |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Cold Unsalted Butter 🧈 | ½ cup | Cubed, 1 tbsp per cube |
| Whole Milk 🥛 | 1 ¼ cups | Cold for biscuit dough |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, full-fat preferred |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, for creamy texture |
| Large Eggs 🥚 | 1 whole | For binding |
| Honey Butter 🍯 | ¼ cup | For drizzling after baking |
| Garlic Powder 🧄 | ½ tsp | For depth of flavor |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The bacon makes all the difference here. Thick-cut bacon stays crispy and adds that smoky depth you're craving. Costco or Trader Joe's often have great deals on bulk bacon, but any quality brand works. Chop it small—about 1/4-inch pieces—so it distributes evenly. For the dough, Diamond Crystal baking powdersharp cheddar for bite, Monterey Jack for creaminess. Pre-shredded cheese often has anti-caking agents, so grab blocks and shred yourself if you can.
No thick-cut bacon? Regular bacon cut into smaller pieces works, but it'll be less crispy. Short on cheddar? Gruyère or Gouda add different but delicious flavors. The dough can be made ahead—just keep it cold until ready to use. For extra crispiness, bake in a preheated oven and avoid opening the door for the first 20 minutes. The honey butter at the end is optional but adds that sweet-savory balance everyone loves. If you're feeling fancy, swap the honey butter for maple glaze or keep it simple with melted butter.
This keeps best at room temperature for about 2 hours after baking—perfect for serving. For leftovers, store in an airtight container for up to 3 days, but it reheats best in the oven at 350°F for 10 minutes. The bacon gets crispy again, and the cheese melts into gooey perfection. Freeze baked portions for up to 1 month—just thaw at room temperature before serving. Pro tip: Double the recipe and freeze half—game day hero every time.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this comes together faster than I can finish a cup of coffee. Just mix the dough, cut it into squares, fold in those crispy bacon strips and shredded cheese—no rolling, no fuss. The kids can even help (and they will, because who doesn’t love sticky fingers?).
- Salty-Sweet Magic: That first bite? Crunchy, gooey, ridiculously good. The smoky bacon cuts through the sweetness of the dough, while the melted cheese ties it all together like a hug from your favorite person. Honestly, I’ve made it for breakfast, dessert, and everything in between—no regrets.
- Party Crowd-Pleaser: Bring this to a gathering and watch it disappear. It’s the kind of dish that feels fancy but doesn’t require a PhD in baking. Plus, it’s easy to double or halve—perfect for a last-minute potluck or a lazy Sunday brunch. (Yes, even on a Tuesday night.)
- Budget Breakfast Win: Bacon and cheese are pantry staples, and this recipe stretches them into something special without breaking the bank. Leftovers? Toast them up the next morning, and suddenly you’ve got a free, crave-worthy snack. My wallet and my taste buds thank me every time.
Step-by-step instructions for bacon and cheese monkey bread
Here's how to create perfectly crispy, pull-apart bites with smoky bacon and melty cheese.
Cook the Bacon and Make the Dough
Preheat your oven to 375°F and line a large baking sheet with parchment paper. In a cold skillet, cook the 12 oz bacon over medium heat until crispy, about 10-12 minutes. Drain on paper towels, reserving 2 tablespoons of the bacon fat for the dough. Let the bacon cool slightly before chopping into small pieces.
In a large bowl, whisk together the 4 cups all-purpose flour, 2 tablespoons baking powder, 1 tablespoon granulated sugar, 1 teaspoon salt, 0.5 teaspoon garlic powder, and 0.5 teaspoon black pepper. Cut in the 0.5 cup cold unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the reserved bacon fat and chopped bacon.
Mix in Wet Ingredients
In a separate bowl, whisk together the 1.25 cups cold whole milk and 1 whole large egg. Gradually pour the wet ingredients into the dry ingredients while stirring gently with a wooden spoon. Mix just until the dough comes together—it will be slightly sticky, but don't overmix. Fold in the 2 cups shredded sharp cheddar cheese and 1 cup shredded Monterey Jack cheese until evenly distributed.
The dough should be soft and pliable but not wet. If it feels too dry, add 1 tablespoon of milk at a time until it reaches the right consistency. The cheese should be evenly dispersed, giving each bite that perfect melty, savory flavor.
Shape and Bake the Monkey Bread
Generously butter a 9-inch round cake pan with the 0.25 cup honey butter, coating the bottom and sides thoroughly. Using a 2-tablespoon scoop, portion the dough into 12 equal balls. Arrange them in the pan, pressing lightly to create a pull-apart effect—leave about ½-inch between each ball. Brush the tops with any remaining honey butter.
Bake for 20-25 minutes until the tops are deep golden brown and the internal temperature reaches 190°F. The edges should pull away from the pan slightly, and the bread should sound hollow when tapped on the bottom. If the tops brown too quickly, tent with foil to prevent over-browning.
Finish with Honey Butter Glaze
Remove the monkey bread from the oven and let it cool in the pan for 5 minutes. While still warm, brush the tops generously with additional honey butter, using about 2 tablespoons. This step adds a sweet, sticky contrast to the smoky bacon and sharp cheese, making each bite irresistible.
Transfer the monkey bread to a wire rack and let it cool for another 10 minutes before serving. The bread will be crispy on the outside with a soft, cheesy interior that pulls apart easily. Serve warm for the best texture and flavor—each bite should deliver a perfect balance of smoky bacon, melty cheese, and sweet honey butter.
Pro Tips For Making Bacon And Cheese Monkey Bread
- CRISP THE BACON FIRST: Cook the bacon until it’s crisp—not just bendy, not just chewy, but those little shards that crumble at the slightest touch. I used to stop at "mostly cooked" and wondered why my monkey bread tasted like sad, greasy bacon. Save the crisp bits for topping, drain on paper towels, and reserve the fat for brushing the dough later. That’s where the magic happens.
- CHILL THE DOUGH BETWEEN LAYERS: After you pull the dough off the counter and stretch it out, wrap it tightly in plastic and stick it in the fridge for at least 30 minutes—yes, even if you’re eager to bake it. This isn’t just about making it easier to pull apart later; it’s about keeping the cheese from melting into a sad, gooey mess before it hits the oven. Trust me, your future self will be less frustrated.
- DON’T OVERMIX THE DOUGH: Once you add the butter to the flour mixture, mix it just until it forms clumps—no more. I learned this the hard way when I turned the dough into a dense, chewy brick. The second you see dry bits in the butter, stop. The texture should be shaggy, not smooth. This keeps the final bread light and fluffy, not tough.
- BRUSH WITH BACON GREASE: After pulling the dough from the oven, let it cool for exactly 5 minutes, then brush the top with that reserved bacon grease while it’s still warm. It’s not just for flavor—it adds a glossy finish and keeps the bread from drying out too fast. Skip this, and you’ll end up with something that tastes great but looks like it’s been sitting in the pantry for a week.
Common mistakes when making this recipe
Overmixing the Dough
This is my biggest pet peeve—overworking the dough turns it tough instead of tender. Once you add the wet ingredients, mix just until combined. I promise, you won’t see flour streaks in the final product.
Overmixing develops gluten, which makes the bread dense. If your dough feels sticky but holds together when pressed, it’s ready—don’t keep stirring! 💫
Uneven Cheese Distribution
Lumpy cheese ruins the texture and flavor. Fold the shredded cheddar and Monterey Jack into the dough gently—just until evenly dispersed. I like to use my hands for this part because it’s easier to feel when the cheese is fully incorporated.
If you see big clumps, break them apart with your fingers before shaping the dough balls.
Skipping the Bacon Fat
That reserved bacon fat isn’t just flavor—it’s moisture. Using it in the dough keeps the bread tender instead of dry. If you drain the bacon completely, add 1-2 tablespoons of olive oil or melted butter to compensate. The fat also helps distribute the bacon flavor throughout each bite.
Incorrect Pan Prep
Buttering the pan isn’t optional—it’s non-negotiable. Use the honey butter for this step because it adds flavor while preventing sticking. I coat the pan thoroughly, including the sides, so the bread pulls away cleanly.
If you skip this, you’ll end up with a sad, stuck-together mess that won’t pull apart properly.
Overbaking or Underbaking
The internal temp should hit 190°F—any higher and the edges burn before the center cooks. I check at 20 minutes and tent with foil if needed.
Underbaked bread will be gummy inside. For extra crispiness, broil for 1-2 minutes at the end, but watch it like a hawk—it burns fast!
Not Resting the Dough
If your dough feels too sticky to handle, let it rest for 10-15 minutes at room temperature. This relaxes the gluten and makes shaping easier. Pro tip: Cover the bowl with a damp towel to prevent drying.
I’ve made this mistake too many times—resting saves you from a sticky disaster! 🔥
Nutrition facts
Frequently asked questions
Can I make this recipe with store-bought biscuit dough?
For convenience, use 16-ounce refrigerated biscuit dough (like Pillsbury). Roll it out to ¼-inch thickness, cut into 12 circles using a glass, and layer with bacon and cheese between each. Bake at 375°F for 18-20 minutes until golden. The texture will be slightly different but still delicious.
How do I keep the bacon from making the dough greasy?
Drain the bacon thoroughly on paper towels and let it cool completely before chopping. Use thick-cut bacon for less fat, and press extra paper towels against the cooked bacon to absorb excess grease. The reserved bacon fat is still used in the dough, but this step minimizes oiliness in the final product.
Can I make this ahead of time?
Yes! Shape the dough balls and refrigerate them for up to 24 hours before baking. For longer storage, freeze the shaped dough on a tray until solid, then transfer to a bag. Bake from frozen, adding 5-7 extra minutes at 375°F. Reheat leftovers in the oven at 350°F for 10 minutes to restore crispiness.
What cheese can I substitute if I don't have cheddar or Monterey Jack?
Try pepper jack for heat, Gouda for caramelized flavor, or provolone for meltiness. Avoid pre-shredded cheese (it contains anti-caking agents that prevent proper melting). For a sharper taste, swap in Parmigiano-Reggiano (use ½ cup for extra flavor). Always shred your own for the best results.
Why did my monkey bread turn out dense instead of fluffy?
Overmixing the dough is the #1 culprit—stop stirring once the ingredients combine. Another common issue is using too much flour or overworking the dough when shaping. Keep the dough cold, use a light hand when folding in cheese, and don't press too hard when arranging in the pan. The dough should be soft but not wet!