Maple Bacon Monkey Bread
If you’re looking for the ultimate brunch centerpiece, this Maple Bacon Monkey Bread is it. This classic pull-apart treat gets an upgrade with smoky bacon and rich maple syrup baked into every bite. Soft, pillowy biscuit pieces are coated in cinnamon sugar and baked until caramelized and golden. It fits right in on a brunch table alongside a Ham and Broccoli Quiche for a mix of sweet and savory flavors.
This maple bacon pull-apart bread is the perfect way to guarantee a cozy start to your morning. Whether it’s a holiday brunch or a slower Sunday at home, it hits that sweet-and-savory balance everyone loves. It looks like a total show-stopper on the table, but tastes even better.
Last year for Mother’s Day, I kept things simple but still wanted it to feel a little special, so I built the whole morning around this Maple Bacon Monkey Bread and set it right in the center of the table. I paired it with an Easy Brunch Charcuterie Board, nothing fancy, just a mix of little bites everyone could snack on between pieces of that warm, sticky bread.
To go with it, I made a big pitcher of Strawberry Hibiscus Iced Tea Recipe, and it ended up being the perfect balance to all that rich, sweet, and savory flavor. It felt relaxed, a little indulgent, and honestly like the kind of Mother’s Day morning I wanted with good food, no stress, and plenty of time around the table.
Maple Bacon Monkey Bread
If you want a show-stopping treat that doesn’t ask much from you in the kitchen, this one checks all the boxes. Refrigerated buttermilk biscuits make it easy to get that soft, pull-apart texture without the extra steps of making dough from scratch. It comes together quickly, and bakes up into something that looks like it took way more effort than it did.
What really makes it stand out is the mix of sweet and savory in every bite. As it bakes, the brown sugar and real maple syrup melt into a rich, sticky glaze that soaks into the layers, while the bacon brings just enough smoky saltiness to balance it all out. The result is warm, cozy, and a little indulgent in the best way, with that kind of smell that pulls everyone into the kitchen before it even hits the table.
Timesaving Tips and Variations
A few more shortcuts and swaps can make this recipe even easier to pull together. It also leaves room to adjust flavors depending on what you have or prefer.
- Cook the bacon ahead of time by prepping it the night before and keeping it in the fridge to save yourself ten minutes during assembly.
- Use pre-cooked bacon crumbles if you are really short on prep time and want to skip the frying altogether.
- Add chopped pecans to the layers for some extra crunch and a nice nutty texture.
- Sprinkle in a pinch of nutmeg along with the cinnamon to give the bread a warmer, more cozy spice note.
- Drizzle on some extra love by whisking together a quick maple icing with powdered sugar and a splash of syrup to pour over the warm bread.
Once you’ve made it once, it’s easy to adjust and make your own version with what you like or have on hand.
What to Serve with Maple Bacon Monkey Bread
This rich and sticky bread is pretty filling on its own, but it pairs perfectly with a few fresh or savory sides to round out your breakfast.
- Hashbrown Breakfast Casserole
- Blueberry Pineapple Smoothie
- Banana Split Smoothie Bowls
- “Sun”sational Sunshine Platter
- Easy Western Omelet Quiche
It also works really well when you’re serving a bigger brunch spread, since it brings something warm and shareable to the table.
Frequently Asked Questions
Monkey bread is a pull-apart style sweet bread made from bite-sized pieces of dough coated in butter, sugar, and often cinnamon before being baked together in a bundt pan. As it bakes, everything melts into a soft, sticky, caramelized loaf that’s meant to be pulled apart by hand. It’s especially popular for breakfast and brunch because it’s easy to share and always feels a little special.
Yes, this can be assembled ahead and stored in the fridge before baking. Just let it sit at room temperature for a bit before putting it in the oven so it bakes evenly.
I’d stick with the buttermilk biscuits for this one. They hold up better under the weight of the syrup in a Bundt pan, whereas the flaky layers tend to separate and can make the whole thing fall apart when you try to flip it.
Store leftovers in an airtight container in the refrigerator for up to three days. Warm individual portions in the microwave before serving to bring back that soft, gooey texture. It’s best enjoyed fresh, but it still holds up well the next day.
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Kitchen Tools Needed to Make Monkey Bread
A few basic kitchen tools make assembly and baking smoother from start to finish. Nothing complicated is needed for this recipe.
Cuisinart Chef’s Classic Nonstick Bakeware 9-1/2-Inch Fluted Cake Pan,Silver
Lodge Seasoned Cast Iron Skillet – PFAS-Free, Non-Toxic Cookware – Use with an Oven, Stove, Grill, or Campfire – Naturally Non-Stick & Oven Safe – 10.25 InchesCuisinart 1-Quart Saucepan, Chef’s Classic Nonstick Hard Anodized Saucepan w/Cover, 619-14THETCHRY Plastic Cutting Board Set of 3-Cutting Boards for Kitchen BPA Free, Large-Small Chopping Boards Non-Slip for Cooking Camping Dishwasher Safe, Reversible, with Grip Handle, 15OXO Good Grips 8 Piece Stainless Steel Measuring Cups and Spoons SetZiploc Gallon Food Storage Bags, Stand-Up Bottom, Easy to Fill, 81 Count
Having everything ready before starting helps the layering process move quickly. The bundt pan is especially important for that signature shape and even baking.
Maple Bacon Monkey Bread Ingredients
This recipe uses simple pantry staples that come together to create a seriously gourmet flavor.
- Bacon: Chopped and cooked until crispy for that perfect salty kick.
- Butter, Brown Sugar, and Maple Syrup: Melted together to create the rich, sticky caramel sauce.
- Granulated Sugar and Cinnamon: The classic spiced duo used to coat every single biscuit bite.
- Pillsbury Grands Buttermilk Biscuits: The perfect sturdy base to soak up all those delicious flavors.
Each ingredient plays its part to make sure every bite is loaded with smoky, maple-cinnamon goodness.
How to Make Maple Bacon Monkey Bread
Preheat the oven to 350°F and coat a bundt pan with nonstick spray. Cook chopped bacon in a skillet until crispy, then drain on paper towels. Cut biscuit dough into quarters and set aside.
Melt butter in a saucepan, stir in brown sugar until smooth, then mix in maple syrup.
Combine sugar and cinnamon in a zip bag, then shake biscuit pieces in batches until coated.
Layer bacon and coated biscuits in the pan, drizzle with maple glaze between layers, and bake until golden and set. Let rest briefly before flipping onto a serving plate.
Try serving this sticky pull-apart bread with bacon with a Potato Crusted Frittata to balance out the meal with some hearty, savory flavors. The crisp potato crust and fluffy eggs go so well with the sticky, sweet glaze of the bread.
Maple Bacon Monkey Bread
Equipment
- skillet
- small saucepan
- large ziplock bag
Ingredients
- 12 ounces bacon, chopped and cooked
- ½ cup butter
- ¾ cup brown sugar, packed
- ⅓ cup pure maple syrup (not pancake syrup)
- 2 teaspoons ground cinnamon, divided
- 2 16 ounce packages Pillsburry Grands Buttermilk Biscuits (do not use flaky layers)
Instructions
- Preheat and Prep Bacon: Preheat your oven to 350°F and grease a bundt pan thoroughly. Chop the bacon into ½ inch pieces and cook them in a large skillet over medium heat, stirring often until done. Once crispy, transfer the bacon to a paper towel-lined plate to drain.
- Cut Biscuits: Take your refrigerated biscuits and cut each one into quarters, then set them aside for coating.
- Make Maple Glaze: In a small saucepan over medium heat, melt the butter and add the brown sugar, stirring until the sugar has completely dissolved. Stir in the maple syrup to finish the glaze.
- Coat Biscuits: Combine the granulated sugar and 1½ teaspoons of cinnamon in a gallon-sized ziplock bag and shake. Add 8–10 biscuit pieces at a time and shake to coat; if the mixture starts loking light, add the remaining ½ teaspoon of cinnamon to the bag.
- Layer and Bake: Place one-third of the cooked bacon in the bottom of the bundt pan and arrange half of the biscuits on top. Drizzle with one-third of the maple glaze, sprinkle with half of the remaining bacon, and repeat the layers before baking for 45–50 minutes.
- Cool and Serve: Remove the pan from the oven and let it sit for 10 minutes. Flip the pan over onto a serving dish and gently tap the sides to release the bread before serving warm.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Brunch Week
This recipe is part of a week-long celebration of brunch ideas hosted by Christie from A Kitchen Hoor’s Adventures for #BrunchWeek. A group of food bloggers has come together to share a mix of sweet and savory recipes designed to inspire your table. It’s a simple way to discover new ideas for everything from casual weekends to special get-togethers.
- Kings Hawaiian Pineapple Cheesecake Danishes from A Kitchen Hoor’s Adventures
- Chicken Paprikash from Art of Natural Living
- Caprese Asparagus from A Day in the Life on the Farm
- Pesto Chicken Salad Cups from Cindy’s Recipes and Writings
- Classic Chicken Salad (redo) from Hezzi-D’s Recipe Box
- Potatoes Boulangére from Karen’s Kitchen Stories
Enjoy!
A big ol’ centerpiece of ooey gooey delight!!!