Cheddar-Bacon Monkey Bread

Cheddar-Bacon Monkey Bread
  • Cook Time
  • Prep Time
  • 8Servings


Basic Monkey Bread

  • 1 envelope (1/4 oz.) active dry yeast
  • 4 cups flour, plus more for kneading
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 1 stick butter, cut into 4 pieces, at room temperature, plus more for greasing pan


  • 1 package (12 oz.) bacon
  • 2 cups grated sharp yellow cheddar
  • 1/2 cup olive oil
  • 3 sliced scallions
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pepper


Basic Monkey Bread

In a small bowl, mix 2/3 cup warm water (110 degrees to 115 degrees ) and the yeast; let stand until dissolved, about 10 minutes.

Using a stand mixer with a dough hook, mix 4 cups flour, the sugar and salt at medium speed. Mix in the yeast mixture, eggs and butter pieces. Mix until smooth, adding more flour by the tablespoon if dough sticks to the sides of the bowl, 3 to 4 minutes. (If working by hand, mix the ingredients in a large bowl, then knead until soft, about 10 minutes.)

Transfer the dough to a buttered bowl; turn to coat. Cover; let rise in a warm, draft-free area until doubled in size, about 1 1/2 hours.

Preheat the oven to 350 degrees . Press down the dough. Pull off small pieces and roll into about 40 one-inch balls. Generously butter a large Bundt pan.


Coarsely chop bacon. In a large skillet, cook the bacon over medium-high until crispy, about 5 minutes. Transfer to paper towels.

In a large bowl, toss cheddar, olive oil, scallions, salt, pepper and the bacon. Add the dough balls; toss to coat. Pile into the buttered Bundt pan.

Bake until the bread is golden and cooked through (lift one of the balls to check), 35 to 40 minutes. Let cool 5 minutes. Invert onto a large plate. Let cool 30 minutes.