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My review
Maple Bacon Monkey Bread
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"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."
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Ingredients
1 h 25 m servings 374 calsOriginal recipe yields 16 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Footnotes
- Cook's Note:
- You may use maple-flavored bacon or add 1 teaspoon maple flavoring to the brown sugar mixture if desired.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 374 calories; 16.3 g fat; 51.2 g carbohydrates; 6.5 g protein; 8 mg cholesterol; 801 mg sodium. Full nutrition
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Reviews
Read all reviews 3949 Ratings
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Most helpful positive review
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 c...
Most helpful critical review
3/2/2017
It was good but the bacon adds an unusual taste to it. NOT bad, but is better without bacon in my opinion
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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 c...
6/27/2015
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 2...
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 ...
12/24/2016
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 ch...
2/5/2017
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.
12/23/2016
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 ...
6/15/2017
this is great! Monkey bread is a big deal in my house, and every new and interesting combination is a hit (you should try our Savory and not sweet - Jalepeno Popper monkey bread! :)) Anyhow, co...
3/2/2017
It was good but the bacon adds an unusual taste to it. NOT bad, but is better without bacon in my opinion