Savory Monkey Bread

If you love the cinnamon-and-sugar original, give this cheesy, bacon-studded version a spin

Photo: Michael Kartes

“I hope we’ve all had a tasty pull-apart monkey bread with brown sugar and cinnamon,” writes the cook and recipe developer Rosie Mayes in her new cookbook, Super Soul Food with Cousin Rosie. “I thought it would be different and delicious to try a savory version. Cheese and bacon and green onions really make this bread special. The cheese crisps up on the edges and bacon is both crunchy and chewy. This bread is simple but feels like such a treat. I like to serve it on Christmas, Mother’s Day, and Easter. It’s a great choice for brunch, but these biscuits will dress up any meal.”


  • Savory Monkey Bread (Yield: 12 servings)

    • 2 (16-oz.) cans large biscuits (8 biscuits per can)

    • ½ cup cooked crumbled breakfast sausage

    • ½ cup cooked crumbled smoked bacon

    • 1½ cups shredded pepper jack cheese

    • ½ cup diced red bell pepper

    • ¼ cup chopped green onions


  1. Preheat the oven to 350°F. Spray a Bundt pan with nonstick cooking spray.

  2. Open the cans of biscuits and cut each biscuit into fours. Toss them into a large bowl along with the sausage, bacon, cheese, bell pepper, and green onions. Transfer everything to the prepared Bundt pan and let sit for 10 minutes.

  3. Bake for 15 to 20 minutes, or until the monkey bread is golden brown. Remove from the oven and let cool slightly. Serve warm.

Excerpted from Super Soul Food by permission of Sasquatch Books. Copyright 2022 by Rosie Mayes. All rights reserved.