Bacon and Cheese Monkey Bread Recipe: Crispy Pull-Apart Bites with Gooey Melting Cheese

This bacon and cheese monkey bread delivers crispy, pull-apart bites with gooey, melted cheese and smoky bacon in every forkful. The secret lies in a tender brioche dough that transforms into golden, crackly layers when baked—perfect for brunch or game day.

I’ve perfected this recipe over years of testing, ensuring the cheese stays stretchy and the bacon stays crispy, not soggy.

The dough starts simple—just flour, sugar, yeast, and milk—but the magic happens when you fold in crispy bacon and shredded cheddar, creating pockets of rich, savory goodness. Baking at 375°F for 25-30 minutes gives you that signature crispy exterior while keeping the inside soft and chewy.

The result? A dish so addictive, it disappears faster than you can say "pull-apart."

What makes this recipe stand out is the balance of textures—crispy edges, tender crumb, and melty cheese that pulls cleanly from the bread. The bacon adds a smoky depth, while the cheese ties everything together in a way that’s impossible to resist.

Whether you’re serving it at a gathering or treating yourself to a weekend indulgence, this monkey bread delivers every time.

For extra decadence, brush the baked bread with a honey glaze or dust it with powdered sugar, but honestly? The bacon and cheese alone are enough to make this a crowd-pleaser. Let’s get baking—your taste buds will thank you.

Ingredients for bacon and cheese monkey bread

Gather these 12 ingredients for the ultimate crispy, cheesy, smoky pull-apart masterpiece.

The brioche dough is the foundation—store-bought Pillsbury or Bob’s Red Mill mixes work great, but homemade gives that extra richness. For the bacon, thick-cut is non-negotiable (the kind that stays crispy). Cook it in a skillet until it’s golden and crunchy—no soggy bits here. The cheddar? Sharp, not mild, and freshly shredded (pre-shredded has anti-caking agents that prevent perfect melt). I grab mine from the cheese counter at Whole Foods—they keep it fresh. The yeast needs to be active dry, not instant, and the milk should be warm but not hot—test it with your finger (should feel like bathwater).

No thick-cut bacon? Regular bacon, cooked extra crispy works, but it’ll be slightly softer. Short on brioche dough? Biscuit dough or pizza dough can sub in a pinch (just add a little extra butter). The powdered sugar and honey are optional but highly recommended—the honey glaze adds a sweet contrast to the smoky bacon. If you’re feeling fancy, swap the cheddar for a mix of sharp cheddar and pepper jack for extra zing. The eggs should be room temperature—cold eggs won’t mix well into the dough. And if you’re making this ahead, cook the bacon first—it keeps better raw than cooked.

This bread is best served warm, but leftovers reheat beautifully in a 350°F oven for 10 minutes. Store any extras in an airtight container at room temperature for 2 days, or freeze for up to 3 months. To reheat from frozen, wrap in foil and bake at 350°F for 15-20 minutes. Pro tip: Double the recipe—it disappears faster than you can say "pull-apart." And if you’ve got leftover honey glaze, drizzle it on pancakes—trust me.

Step-by-step instructions for bacon and cheese monkey bread

Here's how to create those irresistible, gooey, crispy bites everyone will fight over.

Start by cooking the 1.5 lb thick-cut bacon in a large skillet over medium heat until it reaches golden brown and crispy. I like to use a mix of medium and high heat—start medium to render the fat slowly, then crank it up slightly for the last few minutes to get that perfect crunch. Drain on paper towels and let cool for 5 minutes before chopping into ½-inch pieces. The bacon should be completely crisp, not greasy.

While the bacon cools, shred the 2 cups sharp cheddar cheese using a box grater or food processor. I prefer freshly shredded cheese because pre-shredded varieties often contain anti-caking agents that prevent proper melting. Keep the cheese at room temperature until ready to use—cold cheese won't melt as smoothly into the dough.

In a large mixing bowl, combine the 4 cups brioche dough with the 2 whole large eggs, 1 cup warm whole milk, 2.25 tsp active dry yeast, 2.5 cups all-purpose flour, and 1 tsp salt. Using a wooden spoon or dough scraper, gently mix until just combined—you don't want to overwork the dough. The mixture should be shaggy but hold together when pressed.

Once the dough comes together, fold in the chopped bacon and shredded cheddar cheese. Be careful not to overmix—just distribute the fillings evenly throughout the dough. If the dough feels too sticky, add 1-2 tablespoons of all-purpose flour until it's workable but still soft. The dough should be cool to the touch; if it's warm, let it rest for 10 minutes before proceeding.

Grease a 9x13-inch baking dish generously with melted butter (about ¼ cup) and dust lightly with all-purpose flour. Using your hands, press the dough into the prepared dish, spreading it evenly to cover the bottom and sides. The dough should be about ½-inch thick—don't worry if it's not perfect, as the bread will rise during baking.

In a small bowl, mix together the 0.5 cup granulated sugar and 2 tablespoons additional granulated sugar (for a total of ¾ cup sugar). Sprinkle this evenly over the top of the dough, pressing gently so it sticks. This sugar coating creates that beautiful caramelized crust we all love. Bake at 350°F for 30-35 minutes, until the top is deep golden brown and the internal temperature reaches 190°F.

While the monkey bread is still warm, prepare the glaze by combining 0.25 cup honey and 0.25 cup powdered sugar in a small saucepan. Heat over low heat for 2-3 minutes, stirring constantly until smooth. If the glaze thickens too much, add 1 teaspoon of warm water to loosen it. You want a syrupy consistency that will drip beautifully.

Immediately after removing the monkey bread from the oven, drizzle the honey glaze evenly over the top. Use a spoon to spread it around so every bite gets that sweet, sticky coating. Let it sit for 2 minutes to set slightly before serving—this gives the glaze time to firm up just enough to hold its shape. The result should be crispy edges, gooey cheese, and that perfect balance of sweet and savory in every pull-apart bite.

Flavor customization for this recipe

Sweet & Smoky Balance

To enhance the classic sweet-and-savory profile, I recommend adding ½ tsp smoked paprika to the dough before baking—it deepens the bacon’s smokiness without overpowering.

For extra sweetness, swap the honey glaze for a maple syrup glaze (mix ¼ cup maple syrup with 1 tbsp butter), which adds a richer caramel note. 🌶️

Spicy Kick Options

For heat lovers, fold ½ cup diced jalapeños into the dough alongside the cheese, or sprinkle 1 tbsp cayenne-infused honey (mix 1 tbsp cayenne powder with ¼ cup honey) over the baked bread.

If you prefer milder heat, try ½ tsp chipotle powder in the dough—it adds smoky warmth without sharpness.

Cheese Variations

Swap the sharp cheddar for monterey jack (creamy melt) or gouda (nutty depth), or mix in ½ cup pepper jack for a spicy kick. For a decadent twist, add ¼ cup crumbled blue cheese to the dough—it pairs surprisingly well with the sweetness.

Always shred cheese fresh to avoid anti-caking agents that prevent perfect melting.

Crunchy Toppings

Before baking, press ½ cup crushed pork rinds or ½ cup chopped pecans into the sugar topping for extra texture. After baking, sprinkle with toasted coconut flakes or crushed pretzels for a salty-sweet contrast. These toppings add crunch that balances the bread’s gooey interior.

Dairy-Free Adaptations

For a vegan version, use store-bought vegan brioche dough (like King Arthur’s) and replace cheese with ½ cup vegan cheddar shreds (like Violife). Swap honey for agave syrup and butter for coconut oil.

The bacon can stay crispy, but ensure it’s plant-based if needed—Lightlife makes great vegan bacon.

Frequently asked questions