|1||(12 ounce) package HORMEL® BLACK LABEL® Brown Sugar Bacon|
|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|
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.