It was passed down to us by our great-grandmother. Always a family favorite and a necessity during holidays. tasty yet thin.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 16 |
Ingredients
- cooking spray
- 1 (12 ounce) package bacon
- ½ cup margarine
- ¾ cup packed dark brown sugar
- ½ cup maple syrup
- ¾ cup white sugar
- 2 teaspoons ground cinnamon
- 2 (16.3 ounce) packages refrigerated biscuit dough, separated and cut into quarters
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan (such as Bundt) with cooking spray.
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble when cool enough to handle; discard any pieces that are all fat.
- Melt margarine in a small saucepan over medium heat; stir in brown sugar and maple syrup and bring to a boil. Cook and stir until mixture begins to foam, about 1 minute. Remove from the heat.
- Mix white sugar and cinnamon in a resealable plastic bag. Add 6 to 8 biscuit pieces at a time to the bag; shake until well coated. Place sugared biscuits onto a plate and repeat to coat the rest.
- Empty any sugar mixture from the resealable bag into maple syrup mixture; place the saucepan over medium heat and stir until sugar dissolves, 2 to 3 minutes.
- Make four layers of ingredients in the prepared pan as follows: bacon, maple syrup mixture, biscuits. Finish with the last drizzle of maple syrup mixture.
- Bake in the preheated oven until biscuits are cooked through, about 35 minutes. Allow to cool in the pan for 10 to 20 minutes, then invert onto a serving plate.
- For even more maple flavor, use maple-flavored bacon or add 1 teaspoon maple flavoring with the brown sugar in Step 3.
Nutrition Facts
| Calories | 374 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 801 mg |
| Sugars | 30 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I LOVE this!!! Much better than regular monkey bread. I did put in the extra 1/4 cup of maple syrup. I think that’s key. I also used thick sliced maple bacon I purchased from a local farmer and local maple syrup.
I have made this recipe a couple of times. Sooooo delicious and everyone loves it.
Only change used real bread dough and added some cream to my caramel sauce. Its really good, i was a bit sceptical cause i always thought candied bacon sounded gross but caramel bacon is pretty good.
I made this twice the first time the biscuit was undercooked and I had to double the bacon and the brown sugar syrup and both times the prep time took 1 1/2 hours-2 1/2 hours not 30 minutes. I also had to cook the monkey bread for at least 45 minutes so I don’t recommend this recipe
Used real butter, light brown sugar, and added chopped pecans. Was pretty fast and easy to make; yummy, gooey goodness!!!
This was a big hit. Easy to make.
My son loved this!
This is one of my hubby’s favorite desserts. It’s so easy and delicious!! Also I added 1/4 cup of honey or agave and some crushed pecans to the recipe.
This was a hit! My son said it was the best thing he had ever put in his mouth!
Yummy, I added small pieces of craft Carmel also. And, used butter not margarine. Could have left it out the Carmel, because the sauce sets up nicely.
Make it just as the recipe is written. My husband and kids love it and so do my husband’s coworkers who ask for it quite frequently.
I made this for a gathering and it was a knockout! My hubby loved it so much he asked me to make it again the next day.
Delicious!
quick easy perfect brunch dessert for the beach!
I don’t have a Bundt pan so I halved the recipe and cooked it in a 9 x 9 baking dish. I added some toasted pecans and it was fantastic!
You could probably use 3 tubes of biscuits
Made with basic yeast bread dough from my bread maker – turned out great! but was a bit more work – will try again with refrigerated biscuit dough. Used a pizza cutter to cut the dough as other reviewers have mentioned, which made it very quick and easy. I put it all together in the bundt pan the night before, covered and refrigerated overnight, in the morning I warmed the sauce and spooned it over while the oven preheated, then baked as directed so the bread was warm for Easter morning. Making another pan for dessert!
Followed others’ advice to candy the bacon, added chopped toasted pecans to the bacon crumble, halved the recipe and baked in a muffin tin for mini single servings. Otherwise followed the recipe exactly. It was EXCELLENT.
Made it! It was awesome!
oh ya oh ya oh YA YA YAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA
Yum the way it is