Maple Bacon Monkey Bread
Maple Bacon Pull-ApartBread is a sweet and savory treat packed with crispy bacon and rich mapleflavor. Perfect for brunch, gatherings, or a special breakfast everyone willlove.
Servings: 8 - 12 servings
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.