Hey ya’ll! How was the long weekend?
My kids were with their dad so I had 3 glorious days of doing whatever I wanted. But still, I was pretty excited to get them back last night. I ran to Target yesterday morning for some recipe supplies and found myself buying them all new shoes and it turns out I kinda miss them by day 3.
I also made this Maple Bacon Monkey Bread yesterday in anticipation of them coming home.
You guys know how I feel about bacon in sweets. It may be my most favorite thing in the world. I mean, I have fudge, rice krispies treats, a doughnut burger with candied bacon, and probably many more recipes that I can’t think of right now.
And I’ve also been super inspired by Nicole who has been doing monkey bread every Monday this year. Every Monday morning, I see her post and then I think about monkey bread the rest of the day.
So this recipe starts with canned biscuits so you know it’s easy. It definitely one of those recipes you have tell your kids to make while you stay in bed on a Saturday morning. You just take the canned biscuits and coat them in cinnamon sugar, layer them with some cooked bacon, and then drizzle on a mixture of butter and maple syrup. Bake until bubbly and golden brown.
I used a fork in the photos because my nailpolish was kind of a disaster this weekend but the proper way to enjoy monkey bread is to just pull it apart with your fingers. Don’t let my fork fool you. You’re supposed to get messy – it’s part of the fun of monkey bread.
- 8 slices bacon
- 2 16 ounce cans refrigerated biscuits
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 3/4 cup butter
- 1/2 cup brown sugar
- 1/2 cup maple syrup
Preheat oven to 350F. Spray a bundt pan with oil.
Cook bacon until crisp. Let cool and crumble; set aside.
Cut each biscuit into quarters and place in a large mixing bowl. In a small bowl, stir together sugar and cinnamon. Sprinkle the cinnamon sugar over the biscuits and toss to coat. Set aside.
In a small saucepan, melt butter, brown sugar, and maple syrup together, whisking until smooth.
Put half of the crumbled bacon into the bottom of the bundt pan. Top with half of the biscuits. Another layer of bacon and finish with the rest of the biscuits. Pour the butter mixture evenly over the biscuits.
Bake 30 - 35 minutes, until the top is puffed and golden brown. Let cool in pan on a wire rack for 10 minutes. Run a knife along the sides to make sure nothing is sticking and invert onto a serving platter.
Want more breakfast recipes?