Thaw the bread overnight in the refrigerator. The bread dough should be thawed but still cold.
Spray a Bundt pan with cooking spray and set aside.
On a non-stick surface, roll the bread into a 20-22 inch long rope.
Mix together the melted butter and 2 teaspoon dry buttermilk ranch dressing mix until the seasonings dissolve. Brush the seasoned butter on all sides of the bread dough.
Shape the dough into a circle and fit into the Bundt pan, pinching the ends together. Cover with plastic wrap and allow to rise in a draft free place for around 2 hours or until doubled in size.
Preheat the oven to 350°F and bake for 22-25 minutes until lightly golden.
Remove from the oven and cool. Use a bread knife to make cuts lengthwise across the bread. Be careful not to cut completely through to the bottom.
Turn the loaf and repeat, cutting crosswise approximately 1 inch apart.
Brush the interior, top and sides of the bread with the remaining seasoned butter. Sprinkle the bacon crumbles between the bread cuts, reserving some for the top.
Cut or tear each slice of cheese into 4 pieces and tuck the cheese between each cut.
Sprinkle the top with thinly sliced green onion and bacon.
Place onto a parchment lined baking sheet and return to the oven.
Bake at 350°F for 5-8 minutes until the cheese has melted. Serve hot with buttermilk ranch dip.
To prepare the dip: Mix together ⅔ cup real mayonnaise, ⅔ cup sour cream and the reserved dry ranch buttermilk dressing mix. Mix well. Chill until serving.