The Ultimate Little Caesars Cheese Bread Recipe: Gooey, Cheesy, & Totally Irresistible!
Craving that iconic Little Caesars cheese bread but want it even cheesier, fresher, and with your own spicy spin? You’re in the right place! Today we’re diving into the best copycat recipe, plus pro-level twists inspired by the latest trends (think honey butter, savory monkey bread, and jalapeño heat!). Whether you’re a kitchen newbie, a comfort food fanatic, or a foodie who loves to riff on the classics, this epic cheese bread adventure is for you.
Why You’ll Love This Recipe
- Better than takeout: Hot, stretchy cheese, fluffy bread, and crispy edges—just like your favorite chain, but fresher and customizable!
- Endless flavor twists: Go classic, spicy, herby, or even make it “garbage bread” style with pepperoni, bacon, and more.
- Oven & bread machine friendly: You can do it all by hand, but if you have a bread machine? Let it work its magic!
- Beginner-proof: Every step is clear and foolproof—plus pro tips for a flawless rise and epic cheese pull.
Servings
Makes 12 generous cheese bread sticks (or 1 full 9×13″ tray—enough for a crowd, game night, or a cheesy midnight snack run!)
Prep Time
8 mins
Cook Time
27 mins
Serves
4–6 people
Total Time
35 mins
Equipment You’ll Need
- Mixing bowls (or a stand mixer with dough hook)
- Bread machine (optional, for a hands-off dough)
- 9x13" baking pan or sheet tray (for classic cheese breadsticks)
- Bench scraper or sharp knife (for slicing sticks)
- Pastry brush (for that glossy butter glaze!)
- Parchment paper
Ingredients (With Trending Swaps & Flavor Bombs!)
- For the Dough:
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 ½ cups warm water (110-115°F)
- 1 tbsp sugar (or hot honey for a spicy-sweet edge!)
- 3 ½ cups bread flour (or 50/50 bread + 00 flour for bakery-level chew)
- 2 tbsp olive oil (or melted butter for extra richness)
- 1 ½ tsp kosher salt
- For the Cheesy Topping:
- 2 cups shredded whole milk mozzarella
- 1 cup shredded sharp cheddar
- ½ cup freshly grated parmesan or pecorino
- ½–1 cup pepper jack cheese or smoked gouda (optional, for heat or smokiness!)
- 1–2 jalapeños, thinly sliced (or pickled jalapeños for easy kick!)
- 1–2 tbsp everything bagel seasoning or Italian herbs (trendy add-in!)
- For the Garlic Butter Glaze:
- 4 tbsp unsalted butter, melted
- 2–3 garlic cloves, grated or pressed
- ½ tsp salt
- 1 tbsp fresh parsley or chives, chopped
- Optional: 1 tbsp hot honey or a drizzle of sriracha for spicy lovers!
- Flavor Bomb Add-Ons (for Variations!):
- 12–16 slices pepperoni or spicy salami
- Cooked bacon, caramelized onions, or roasted peppers
- Hot honey (for that TikTok trending spicy-sweet finish)
- Fresh tomatoes, basil, or arugula (for a “beach bread” vibe)
- Trendy Cheese Blends:
- Smoked mozzarella + pepper jack for heat and depth
- Cheddar + gruyere for that ultra-melty factor
- Vegan cheese options (see below for swaps!)
Step-By-Step Method:
Step 1: Bread Machine
- Add water, sugar (or hot honey), oil, flour, and salt to your bread machine pan. Sprinkle yeast on top.
- Select the Dough cycle and start (about 90 mins for kneading and first rise).
Step 2: By Hand
-
In a large bowl, combine warm water, sugar, and yeast.
Stir and let sit for 5–10 minutes until foamy. - Add oil and flour. Mix with a wooden spoon or dough hook until a shaggy dough forms.
- Knead by hand or in a mixer for 7–10 minutes until smooth and elastic.
- Cover and let rise for 60–90 minutes, until doubled in size.
- Pro Tip: Dough should be tacky but not sticky—add a bit more flour if needed.
Step 3: Punch Down & Shape
- After the first rise, gently punch down the dough. Turn out onto a lightly floured surface.
- Pat or roll the dough into a 9x13" rectangle about ¾" thick.
- Transfer to a parchment-lined baking pan.
- Cover loosely and let rise 20–30 mins for extra fluffiness.
Step 4: Preheat Oven
Heat oven to 400°F (200°C).
Step 5: Add Cheese & Toppings
- Brush dough generously with garlic butter.
- Scatter all your cheese evenly over the top—don’t be shy!
- Add sliced jalapeños, pepperoni, or “garbage bread” add-ins as you like.
- Sprinkle with bagel seasoning, herbs, or extra parmesan for a golden finish.
- Tip: For extra-savory monkey bread style, cut dough into 2" squares, toss with cheese/butter, and pile into a loaf or bundt pan for a pull-apart masterpiece.
Step 6: Bake
- Bake for 18–22 minutes, until the cheese is bubbly, golden, and the bread is cooked through.
- If baking monkey bread or pull-apart style, bake 25–30 mins, tenting with foil if browning too fast.
Step 7: Finishing Touch
- Brush with more garlic butter right out of the oven.
- Let cool 5 mins, then slice into sticks or squares.
- Serve with hot honey, ranch, or marinara for dipping!
Tips & Variations: Your Bread, Your Rules!
- Make it spicy: Add chopped jalapeños, a pinch of chili flakes, or drizzle with hot honey for a trendy, fiery finish.
- Gluten-free swap: Use a quality gluten-free bread flour blend (Bob’s Red Mill is popular). Add 1 tsp xanthan gum if not included in your mix.
- Vegan version: Use plant-based cheese shreds and replace butter with vegan margarine or olive oil.
- Ultimate cheese blend: Combine smoked mozzarella, pepper jack, cheddar, and parmesan for next-level flavor and epic cheese pull.
- Garbage bread style: Layer pepperoni, bacon, and cheese inside the dough before rolling up jelly-roll style. Slice after baking for gooey, stuffed spirals!
- Beach bread style: After baking, top with fresh tomato, basil, and a drizzle of olive oil—perfect with a glass of chilled white wine.
Nutrition
- Calories: 250
- Protein: 9g
- Fat: 12g
- Carbs: 26g
(Values will vary with add-ins, cheese swaps, and if using gluten-free or vegan options.)
Diet & Allergen Info
- Vegetarian: Yes (unless you add meat or non-vegetarian cheese)
- Nut-Free: Yes (as written)
- Gluten-Free: See above for easy swaps
- Vegan: Use dairy-free cheese and vegan butter/milk
Storage & Make-Ahead Suggestions
- Fridge: Cool leftovers completely and store in an airtight container up to 4 days. Reheat in a toaster oven or oven for best melty texture.
- Freeze: Freeze baked (or unbaked!) cheese breadsticks, wrapped tightly, for up to 2 months. Reheat from frozen at 375°F until hot and bubbly.
- Make Ahead: Prep dough and shape up to 24 hours ahead—cover and refrigerate, then bake when ready.
- Reheat Like a Pro: Place on a baking sheet, cover with foil, and bake at 350°F for 8–10 mins (removes any sogginess and brings back that crunch!).
FAQ
Q: Can I make this in a bread machine from start to finish?
A: For that signature crust and stretchy cheese, it’s best to use your bread machine for dough only—then shape, top, and bake in the oven. If your bread machine has a “bake” feature and you love a hands-off method, go for it—but you’ll miss out on that golden cheese topping!
Q: How do I make the bread extra fluffy (like Little Caesars)?
A: Let the dough rise fully, don’t rush the second proof, and use bread flour for the perfect chewy-fluffy balance. Brush with butter as soon as it’s out of the oven to lock in moisture. If you want mega fluff, swap a little flour for potato flakes (pro bread blogger move!)
Q: Can I add jalapeños without making it too spicy for kids?
A: Yes! Use pickled jalapeños (they’re milder) and scatter just a few slices on half the bread—or mix in chopped roasted red peppers for a no-heat version that still looks gorgeous and colorful.
A Cheese Bread That Stole the Show…
When I first brought this cheese bread to a family birthday, I watched adults and kids actually hover around the tray until it was gone—every last gooey bite! Even the “I don’t like spicy” crowd couldn’t resist the jalapeño-cheese combo. Next time, I made a “garbage bread” version stuffed with pepperoni, and my friends said it was better than anything from a pizza place.
If you serve it as a cozy weeknight side or the MVP of your next party, this bread just has a way of bringing people together (and making you look like a bread genius, promise!).
