It’s impossible to resist these soft and fluffy pull-apart rolls topped with gooey melted Cabot cheddar! What makes these even more appealing is that you don’t need to worry about rounding the dough into balls. Instead, you simply cut the dough into pieces and load them into the Lodge Cast Iron Skillet. They’ll puff up together as they rise and bake. Serve this monkey bread as part of an elegant brunch menu or simply for an extra delightful snack! Be sure to share this recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter.

Although there are several steps and the prep is a bit time-consuming, we promise this monkey bread isn’t complicated to make. You’ll begin by stirring warm milk and sugar in the bowl of a stand mixer or in a mixing bowl and then sprinkling yeast over the milk. Let sit for about 5 minutes, until foamy, and then add melted Cabot Unsalted Butter and 1 beaten egg, whisking to combine.

Next, add flour, sprinkle with salt, and mix either in a stand mixer or with a wooden spoon per recipe instructions below. Turn dough out onto a lightly floured surface and gradually knead it by hand, incorporating the remaining 1/3 flour until the dough is smooth and elastic.

Coat a bowl with cooking spray or oil and set dough into the bowl. Cover with plastic wrap and let sit in a warm spot until the dough is doubled in size, about 1 to 2 hours. Once dough is ready, turn it out onto a lightly floured surface. Punch down into a flat shape, sprinkle with 1 cup of shredded Cabot Seriously Sharp Cheddar. Fold the dough over and gradually knead cheddar into the dough. Cover with plastic wrap and let rest on the surface for about 30 to 45 minutes.

With the remaining 2 tablespoons of softened butter, coat an 10-inch Lodge Cast Iron skillet. Divide dough into 24 roughly equal balls and layer the dough balls into the bottom of the skillet. Brush the top with the remaining 1 beaten egg.

Preheat oven to 375°F and let dough rise until it is even with the top of the skillet rim. Bake until the top is deeply golden, about 25 to 30 minutes. Then sprinkle with the remaining ½ – 1 cup cheddar cheese and bake another 2 to 4 minutes, until cheese melts. Remove skillet from oven and let the bread cool in the pan for about 10 minutes.

Before serving, run a knife along the edges of the bread and remove bread from the skillet as directed below. Let bread cool on a rack until warm and dig in!

Cabot is a cooperative of over 800 farm families and has been producing award-winning dairy products for many years. We’d love to hear your feedback on this skillet cheesy monkey bread, so please rate and review the recipe after you’ve tried it!