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.

Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 25 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan (such as Bundt®) with cooking spray.

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  • 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.

Cook's Note:

You may use maple-flavored bacon or add 1 teaspoon maple flavoring to the brown sugar mixture if desired.

Nutrition Facts

374 calories; protein 6.5g 13% DV; carbohydrates 51.2g 17% DV; fat 16.3g 25% DV; cholesterol 8.3mg 3% DV; sodium 801.1mg 32% DV. Full Nutrition
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Reviews (91)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/03/2014
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! Read More
(68)

Most helpful critical review

Rating: 3 stars
03/02/2017
It was good but the bacon adds an unusual taste to it. NOT bad but is better without bacon in my opinion Read More
(3)
119 Ratings
  • 5 star values: 104
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/03/2014
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! Read More
(68)
Rating: 5 stars
06/27/2015
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 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. Read More
(20)
Rating: 5 stars
08/02/2014
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. Read More
(13)
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Rating: 5 stars
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 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! Read More
(10)
Rating: 5 stars
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 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. Read More
(7)
Rating: 5 stars
02/05/2017
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. Read More
(6)
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Rating: 5 stars
07/09/2017
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 Read More
(5)
Rating: 5 stars
12/26/2017
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! Read More
(5)
Rating: 5 stars
06/18/2017
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. Read More
(4)
Rating: 3 stars
03/02/2017
It was good but the bacon adds an unusual taste to it. NOT bad but is better without bacon in my opinion Read More
(3)
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