Party Bacon Cheddar Pull-Apart Buns
Soft, buttery pull-apart buns studded with crispy bacon, sharp cheddar, and garlic. These golden rolls bake together in a single pan for a dramatic presentation that's perfect for parties, potlucks, or game day. Tear them apart at the table and watch them disappear.
- Prep
- 30 min
- Cook
- 25 min
- Wait
- 1 hr 15 min
- Total
- 2 hr 10 min
- Makes
- 12 buns (1 large pull-apart loaf)
Steps
Before you start
- Bring buttermilk to room temperature (leave out 30 minutes if cold)
- Cook bacon completely before starting dough
- Have all ingredients weighed and ready
- Preheat oven to 375°F (190°C) about 10 minutes before baking
Cook the bacon
- In a skillet over medium heat, cook bacon slices until crispy, about 8–10 minutes.
- Transfer to a paper-towel-lined plate to drain.
- Once cool enough to handle, chop into ¼-inch pieces.
- You should have about ¾ cup chopped bacon.
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Ready when: Bacon is crispy and browned at the edges
Tip: Cook bacon ahead of time (even the day before, refrigerated) to save time during dough prep.
Mix the dough
- In a large mixing bowl or stand mixer, combine flour, instant yeast, sugar, and salt.
- Pour in the room-temperature buttermilk and mix on low speed (or by hand) until a shaggy dough forms, about 2 minutes.
- Add softened butter and mix on medium speed until the dough comes together into a smooth, slightly sticky ball, about 5–7 minutes.
- The dough should be soft and elastic; it may stick slightly to your fingers but should not be wet.
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Ready when: Dough is smooth, elastic, and springs back when poked
Tip: Don't overmix; stop as soon as the dough is cohesive. If using a stand mixer, avoid high speed, which can make the dough tough.
First rise
- Transfer dough to a lightly oiled bowl, turning to coat all sides.
- Cover with plastic wrap or a damp kitchen towel.
- Let rise at room temperature for 45 minutes, until puffy and visibly risen (it doesn't need to double—just become airy).
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Ready when: Dough has risen noticeably and feels airy when poked gently
Tip: A warmer kitchen (70–75°F / 21–24°C) speeds rising; a cooler one slows it. Adjust time accordingly.
Prepare the filling
- While dough rises, stir together the chopped bacon, grated cheddar, minced garlic, and black pepper in a small bowl.
- Set aside.
- This is your filling mixture.
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Tip: Grate cheese fresh rather than using pre-shredded; it melts more evenly without anti-caking agents.
Shape into balls
- Turn risen dough out onto a lightly floured surface.
- Divide into 12 equal pieces (weigh each at about 50–55 g if using a scale, or divide roughly by eye and adjust).
- Roll each piece into a tight ball by pulling the edges under toward the center.
- The surface should be smooth and taut.
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Ready when: Each ball is smooth-surfaced and holds its shape
Tip: Use a scale for consistency; uneven buns will rise at different rates. If dough feels sticky, lightly dust your hands with flour rather than adding flour to the dough.
Brush and fill
- Brush the bottom of a 9×13-inch baking dish with some of the melted butter.
- Place 6 dough balls in a row on the bottom.
- Sprinkle half the filling mixture (about 3–4 tbsp) over these 6 balls.
- Arrange the remaining 6 dough balls on top in a second layer, staggering them so they nestle into the gaps.
- Brush the tops lightly with remaining melted butter and sprinkle the remaining filling mixture over everything.
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Tip: Stagger the top layer so the buns don't all fuse into one solid mass; they should be individually pullable.
Second rise
- Cover the baking dish loosely with plastic wrap.
- Let rise at room temperature for 30 minutes.
- The buns should puff up and touch each other lightly.
- They don't need to double—just become pillowy and slightly risen.
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Ready when: Buns are visibly puffier and have risen noticeably, filling gaps in the pan
Tip: If your kitchen is cool, this may take 35–40 minutes. Warmer kitchens may be ready in 25 minutes.
Bake until goldenOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Remove plastic wrap from the baking dish.
- Bake for 22–26 minutes, until the tops are deep golden brown and the buns are set but still soft.
- The internal temperature should reach 190–200°F (88–93°C) when measured in the center of the pan with an instant-read thermometer.
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Ready when: Tops are deep golden brown; internal temperature is 190–200°F (88–93°C)
Tip: If the tops brown too quickly before the buns are set, loosely tent with foil for the last 5–8 minutes.
Rest and serve
- Remove from the oven and let rest in the pan for 5 minutes.
- This allows the buns to firm up slightly so they hold together when pulled apart.
- Transfer to a serving platter or serve straight from the pan.
- Sprinkle with fresh chives if desired.
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Ready when: Buns have set enough that they stay intact when gently pulled
Tip: Don't wait longer than 5 minutes to serve—they're best eaten warm, and sitting too long allows them to firm up further.
Good to know
Tips
- For extra indulgence, brush the baked buns with a final coat of melted garlic butter and fresh parsley right after removing from the oven.
- These buns are spectacular at parties because guests can tear off individual pieces without a knife. Set them on a table with a small serving spoon for any pan drippings.
- If dough feels tough or dry during shaping, it may have been overworked. Let it rest covered for 10 minutes, then try again—it will relax.
- For a breakfast twist, omit the bacon and garlic, and instead add 1 cup shredded sharp cheddar mixed with 2 tbsp crispy bacon bits and ½ tsp smoked paprika to the filling.
Make ahead
Dough can be prepared through the first rise, then covered and refrigerated for up to 12 hours. The next morning, shape into balls, assemble in the baking dish, cover, and let rise at room temperature for 45–60 minutes before baking. Alternatively, baked buns can be cooled completely, wrapped tightly, and refrigerated for up to 2 days; reheat gently in a 300°F (150°C) oven for 10–12 minutes.
Storage & reheating
Room temperature: Keep in an airtight container for up to 1 day. Refrigerator: Wrap tightly and store for up to 2 days; reheat in a 300°F (150°C) oven for 10 minutes. Freezer: Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw at room temperature for 2 hours, then reheat in a 300°F (150°C) oven for 12–15 minutes.
Substitutions
- buttermilk, room temperature → whole milk mixed with 1 tbsp fresh lemon juice or white vinegar (let sit 5 minutes until curdled). Gives a slightly less tangy crumb but works well. Use the same volume as buttermilk.
- sharp cheddar cheese, freshly grated → sharp Gruyère, aged white cheddar, or a blend of Monterey Jack and Parmesan. Adjust based on your taste. Aged Gruyère adds nuttiness; Jack is milder.
- bacon slices → 8 oz cooked sausage (browned and crumbled) or 6 oz diced smoked ham. Sausage adds spice; ham is leaner. Chop or crumble to similar size as bacon bits.
- garlic cloves, minced → ½ tsp garlic powder, mixed into the filling with the cheese. Slightly less pungent. Add a pinch of black pepper for depth if using powder.
