Maple Bacon Monkey Bread


Maple Bacon Monkey Bread


  • cooking spray
  • 1 lb. bacon
  • ½ cup margarine
  • ¾ cup packed dark brown sugar
  • ½ cup maple syrup
  • ¾ cup white sugar
  • 2 tsp. ground cinnamon
  • 2 16.3 oz. pkgs. refrigerated biscuit dough, separated and cut into quarters


  1. Preheat oven to 350 F. Coat the inside of a 9-inch bundt pan with cooking spray.
  2. Cook bacon in a large skillet over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Drain on paper towels. Crumble when cool enough to handle; discard any pieces that are all fat.
  3. Melt margarine in a small saucepan over medium heat; stir in brown sugar and maple syrup and bring to a boil. Cook and stir until mixture begins to foam, about 1 minute. Remove from the heat.
  4. Mix white sugar and cinnamon in a resealable plastic bag.
  5. Add six to eight biscuit pieces at a time to the bag and shake until well coated. Place sugared biscuits on a plate and repeat to coat the rest.
  6. Empty any sugar mixture from the resealable bag into maple syrup mixture; place the saucepan over medium heat and stir until sugar dissolves, 2 to 3 minutes.
  7. Make four layers of ingredients in the prepared pan as follows: bacon, maple syrup mixture, biscuits. Finish with the last drizzle of maple syrup mixture.
  8. Bake in the preheated oven until biscuits are cooked through, about 35 minutes. Allow to cool in the pan for 10 to 20 minutes and then invert onto a serving plate.


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