Maple Bacon Monkey Bread is a decadent pull-apart treat that combines the rich flavors of maple syrup and crispy bacon with soft, buttery dough. Each piece of this delightful bread is coated in a sweet maple glaze and HORMEL® BLACK LABEL® Original Thick Cut Bacon, creating a perfect balance of sweet and salty in every bite. Perfect for breakfast, brunch, or a special dessert, Maple Bacon Monkey Bread is a crowd-pleaser that will have everyone reaching for more.
Ingredients
| cooking spray | |
| 1 | (12 ounce) package HORMEL® BLACK LABEL® Original Thick Cut 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 |
Directions
Preheat oven to 350° F. Coat the inside of a 9-inch fluted tube pan (such as Bundt) with cooking spray.
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; remove extra fat and crumble into small pieces.
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, cooking and stirring until sugar dissolves, 2 to 3 minutes.
Sprinkle ¼ the bacon pieces in the bottom of the tube pan; pour in about ¼ the brown sugar mixture. Arrange 1 layer of biscuit pieces in the tube pan; sprinkle in ¼ the bacon pieces. Drizzle about ¼ 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.