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Maple Bacon Monkey Bread

Maple Bacon Monkey Bread

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Mrs Harte

Sweet and salty monkey bread with a delicious twist - bacon! This recipe was created from two existing recipes, with the idea courtesy of the St. Louis Post Dispatch.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 51.2g
  • 17%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 801 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan (such as Bundt(R)) with cooking spray.
  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and remove extra fat.
  3. Melt margarine in a small saucepan over medium heat; stir in brown sugar and maple syrup. Bring mixture to a boil; cook and stir until mixture begins to foam, about 1 minute. Remove saucepan from heat.
  4. Mix white sugar and cinnamon in a resealable plastic bag; add 6 to 8 biscuit pieces at a time and shake until well coated. Pour any remaining sugar-cinnamon mixture into brown sugar mixture. Place saucepan over medium heat and cook and stir until sugar dissolves, 2 to 3 minutes.
  5. Sprinkle 1/4 the bacon pieces in the bottom of the tube pan; pour in about 1/4 the brown sugar mixture. Arrange 1 layer of biscuit pieces in the tube pan; sprinkle in 1/4 the bacon pieces. Drizzle about 1/4 the brown sugar mixture over the biscuit pieces. Continue layering until all the ingredients are used, ending with a drizzle of brown sugar mixture.
  6. Bake in the preheated oven until biscuits are cooked through, about 35 minutes. Allow to cool in pan, 10 to 20 minutes; invert onto a serving plate.
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Reviews

Michelle
6
3/3/2014

I followed this recipe closely, with the exception of two changes. The first was that I added an extra 1/4 cup of maple syrup to the brown sugar/margarine mixture to ensure there was enough to coat the top after it was assembled (didn't want "dry tops" like the first reviewer). The other change is that I used thick cut bacon (8 slices) and "candied" it first by pressing dark brown sugar liberally onto both sides and sprinkling it with cayenne pepper (this is also referred to as Billionaire's Bacon). Lay it on a cookie sheet lined with foil and bake it in the over at 400 degrees for about 20 minutes. Allow it to cool on parchment and then chop it up into pieces. Overall, it was the perfect combination of smoky, salty and sweet (with just a TOUCH of heat). While all of it was good, the inside pieces were gooey and delicious. We will definitely make this again!

Gretchen
0
11/27/2014

This was absolutely delicious and simple to make! A new family favorite!

Tracy
0
8/2/2014

YUMMO! I made this yesterday! Thoroughly enjoyed the one taste I got! The kids and hubby gobbled it up. Thank you for sharing the recipe. NOTE: I had no problem with the carmel staying on top and oozing down sides making it absolutely a delish and decadent treat.