Cheddar Cheese Pull-Apart Bread

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Recipe photo
Hands-on time:
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Yield: one 9" round pull-apart loaf

Recipe photo

Monkey bread, bubble bread, pull-apart loaf... This yeast bread "concept" has been around for decades. While cinnamon-sugar, caramel, or other sweet versions are the norm, this savory takeoff relies on cheddar cheese powder and herbs for its delightful flavor.

Follow our step-by-step photos for making this bread at our blog, Flourish.

Cheddar Cheese Pull-Apart Bread

star rating (10) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: one 9" round pull-apart loaf
Published: 02/25/2010




  • 1/3 cup Vermont cheese powder
  • 3 tablespoons cornstarch
  • 2 teaspoons pizza seasoning
  • 4 tablespoons melted butter

Tips from our bakers

  • If you object to the bread having a very dark-brown bottom, dip the dough balls in butter, then coat only their tops/middles with the cheese powder, leaving the bottoms bare.


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1) Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

2) Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.

3) Gently deflate the dough, and transfer it to a lightly greased work surface.

4) Divide the dough into 32 pieces, by dividing in half, then in halves again, etc. Don't worry about making them exactly even; and don't bother to shape them into balls, unless you're totally into perfection.

5) Lightly grease a 9" deep casserole dish, or a 9" x 2" cake pan. Pour a generous layer of olive oil in the bottom of the pan, to coat.

6) Make the coating: whisk together the cheese powder, cornstarch, and Pizza Seasoning. Put the melted butter in a small bowl. Dip each ball in the butter, then the coating, then place in the pan in a single layer; you'll need to squeeze them in.

7) Cover the pan, and allow the dough to rise till quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

8) Uncover the pan. Bake the bread for 15 minutes. Tent with aluminum foil, and bake for an additional 20 minutes, until it's golden brown when you peek underneath the foil. An instant-read thermometer inserted into the middle of the center bun should register 190°F, or very close to it.

9) Remove the bread from the oven, and turn it out of the pan onto a rack. Serve warm.

Yield: one 9" round pull-apart loaf.

Nutrition information

Serving Size: 63g Servings Per Batch: 18 Amount Per Serving: Calories: 201 Calories from Fat: 59 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 17mg Sodium: 281mg Total Carbohydrate: 26g Dietary Fiber: 4g Sugars: 2g Protein: 10g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 04/21/2015
  • Ada from
  • OMGosh!!!! I made it and made it in a loaf pan. I think I had 24 instead of 32 dough balls. I added freshly shredded cheddar to it. It's heaven ... i think husband ate 1/2 the loaf!!! Thank you for this recipe!!!
  • star rating 04/20/2015
  • rollinsandchan2 from KAF Community
  • This is not really a review - although I read thru the entire recipe and can't wait to try it. The blog and the recipe calls for a 9x2 cake pan. But the pic shows more like a loaf shape. I would prefer to make it into a loaf shape as pictured above. How can I accomplish that? Thanks!
    If you prefer the loaf shape just place the portions of dough into a 9 x 5 inch pan or a tea loaf pan. You may choose to make your portions larger and in turn will have fewer than 32. Happy baking! Elisabeth@KAF
  • star rating 03/03/2013
  • Alis from Clemson, SC
  • I made this for a get-together and it was a hit! My one question was how long should I knead it? I didn't get much of a rise and I was thinking that might be because I didn't knead for very long. How long does one knead for a "soft, smooth dough"? The cheese powder and the herbs were a great combo.
    If you used a stand mixer for the dough, anywhere from 3-6 minutes would do the trick! The rise issue might have been due to either having too much flour (depending on how you measure the floor: scoop the cup directly into the flour bin will pack too much flour in!) OR not allowing the dough to rise enough before baking (just barely doubled in size). Finally, if you over-proof the dough by letting it more than double, you will also result in a flat, dense loaf of bread. Feel free to call our Bakers Hotline for help! 1-855-371-2253. Kim@KAF
  • star rating 01/20/2012
  • carrienoelcook from KAF Community
  • I bought the Vermont Cheese powder, the Baker's Special Dry Milk, and the Potato Flour from KAF. I followed the recipe and ingredients exactly and these were delicious. There was no blandness. On our snowed in day at home, they were great along side our homemade chicken noodle soup. I could imagine them being a hit with a larger crowd too though. I gave 4 stars instead of 5 because I save the last star for those extra special recipes. But don't be mistaken, they are very good!
  • star rating 12/14/2011
  • baronesss from KAF Community
  • Though the bread looked fine, it lacked flavor. I used very garlic-y melted butter, and extra Parmesan cheese -- and still found the dough flavor dominated.
  • star rating 03/16/2010
  • Elisabeth from Manchester, NH
  • Great Recipe! I used my Cast Iron (6 quart) Lodge Pot, baked at 350 for the 15 min. specified, and then another 25 min. with the pot lid on. They were gorgeous, and the smell was out-of-this-world great! The only thing that I did differently (other than baking in a lidded cast iron pot) was to concoct my own seasoning using a potpourri of ingredients from my cupboard - i.e., an Italian Spice Blend, some Crushed Red Pepper, Garlic and Onion Powder. To my homemade spice blend I added grated Romano Cheese that I had ground up fine in my little food processor. I also used almost twice as much Butter as the recipe called for. Anyway - great recipe! The only drawback was that the Butter-Dipping part was more than a little messy.
  • star rating 03/06/2010
  • Zeke from SK, RI
  • I didn’t have dry milk on hand, so I used 1% milk instead of the water. I also put malt (carnation malted milk) in place of the dry milk. I cooked this in an enameled dutch oven (round, ~9″) which made the cooking time about 10 minutes longer. I did put the lid on at the 15 minute mark. I needed about 50% more topping than was called for (and a sliver more butter… I ran out with 2 pieces left to coat). Luckily I thought to double the topping before I started! They came out perfectly!! They’re not as dark brown as the pictures (and not black bottomed), but I prefer it that way.
  • star rating 03/01/2010
  • N. Gudgell from Scottsdale, AZ
  • I made this for a dinner party we went to on Saturday night. It was a hit with all the guests. I got many raves for this. I didn't have the VT cheddar powder, so I used parmesan instead. Which made it scrumtious.
  • star rating 03/01/2010
  • Vicki from Monterey
  • This is lovely soft dough and good showcase for the cheese powder and pizza seasoning. However, if i made it again I would drizzle more butter om top of the finished rolls before baking and add a tsp or so of garlic powder. We foudn them a bit bland for our taste. Lovely dough, though!
  • star rating 02/27/2010
  • Rae Bordua from San Francisco, CA
  • Very tasty but I had a problem when turning the bread out onto a rack. It came apart into all the dough balls! No need for breaking off a piece -- they're "pre-broken." Perhaps instead of pressing the four or five "extra" balls on top I should have jammed them into the other dough balls to make a super-compact mass? Or perhaps I should have let the bread cool in the pan 5 or 10 minutes before removing it from the pan?
    i usually let my pan sit for a few minutes before I dump it out. That gives it a few minutes for it to firm up and get less delicate. Mary@ KAf

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