Name: Easy Maple Bacon Monkey Bread
Prep time: 15 min
Cook time: 58 min
Total time: 1 h 23 min
Yield: 16
Cuisine: US
Ingredients: Cooking spray; ¾ cup granulated sugar; 2 tablespoons caramel instant pudding mix, uncooked; 2 teaspoons ground cinnamon; 2 (16.3 ounce) cans refrigerated biscuit dough, separated and cut into quarters; 12 slices bacon, cooked and crumbled; ½ cup unsalted butter; ¾ cup packed dark brown sugar; ½ cup pure maple syrup; ⅛ teaspoon kosher salt

Indulge in the ultimate comfort food: a sticky, sweet, and savory monkey bread featuring the irresistible combination of maple syrup, crispy bacon, and a hint of cinnamon. This pull-apart treat is perfect for breakfast, brunch, or dessert!

Follow The Directions

01

Step

Preheat the oven to 350°F (175°C). Generously coat a 9-inch fluted tube pan with cooking spray. (5 minutes)

02

Step

In a large resealable plastic bag, combine the granulated sugar, caramel pudding mix, and cinnamon. Add the quartered biscuit pieces and shake vigorously until evenly coated. Incorporate the crumbled bacon and shake again to distribute. Transfer the biscuit mixture to the prepared tube pan, reserving any excess sugar-cinnamon mixture. (10 minutes)

03

Step

In a saucepan over medium heat, melt the butter. Stir in the dark brown sugar, maple syrup, and salt. Bring the mixture to a gentle boil, stirring constantly until it begins to foam slightly, about 1 minute. Remove from heat and stir in the reserved sugar-cinnamon mixture until fully dissolved, approximately 2-3 minutes. Pour the warm syrup mixture evenly over the biscuits in the tube pan. (10 minutes)

04

Step

Bake in the preheated oven until the biscuits are puffed up, golden brown, and cooked through, about 50-55 minutes. Let cool in the pan for 10 minutes before carefully inverting onto a serving plate. Serve warm and enjoy! (65 minutes)

For an extra layer of flavor, consider adding a splash of bourbon or rum to the maple syrup mixture.
To prevent the monkey bread from sticking, ensure the tube pan is thoroughly coated with cooking spray. Alternatively, you can use a non-stick tube pan.
If the top of the monkey bread starts to brown too quickly during baking, tent it loosely with aluminum foil.
Best served warm, but can be stored in the refrigerator for up to 2 days and reheated.

Afton Dare

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