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!
This came out very good and no dry top at all. I didn't increase the maple syrup and all of the caramel topping came out with the monkey bread. I did remove it from a nonstick bundt pan at 20 minutes it was too hot to work with any earlier. I needed to bake it another 8 minutes to bake all the bread through. I used butter since I don't use margarine at all added a teaspoon of madagascar bourbon vanilla & chopped pecans along with the bacon crumbles. It took me longer than expected to prep. Next time I may forego adding the left over cinnamon sugar to the maple sauce since it came out very sweet and already has an incredible amount of sugar in it.
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.
My dad always made something very similar to this every Christmas but honestly I like this recipe better! It is gooey and sweet with a nice salty contrast from the bacon. I didn t make any changes to the recipe (I think it's perfect as is) but to ensure that the top didn't get dry and hard like my dad's always did I put a piece of foil on top in the last 10 minutes of baking. Perfect! I'm sure I'll be making it again!
I made a half-batch in a loaf pan (fit perfectly) and followed the recipe very closely. Made one substitution of brown sugar to white sugar with 1 T molasses (2 T for full recipe). Took to a work breakfast potluck and it was a HIT! Once flipped the top was very gooey/saucy and the bottom was dry-er; it fit everyone's taste preferences! There was NONE leftover and many colleagues requested the recipe.
My family love's this! I make it with splenda splenda brown sugar & sugar free maple syrup. No one knows i took most of the sugar out.
Added 1 tsp vanilla extract + 1/8 tsp maple flavoring to butter/brown sugar/maple syrup pot after removing from heat. Added chopped walnuts with bacon layers
Made this for Xmas breakfast and it was the most popular thing on the table. Even my super picky nephew loved it. The only change I made was to bake my bacon in the oven (425 deg F for 20 mins) so that it was all done at once. Came together faster because while the bacon was doing its thing I could cut and coat the biscuits and make the caramel and then when the bacon was done it was all ready to assemble. This is going to be a staple for Xmas breakfast in my house from now on!
I made this recipe this morning and it was a real winner. In the future I will use about twice as much beacon and/or add crushed pecans to the recipe. The bottom line is this one is a keeper.
It was good but the bacon adds an unusual taste to it. NOT bad but is better without bacon in my opinion
