Maple Bacon 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


  1. Preheat oven to 350F. Spray a bundt pan with oil.
  2. Cook bacon until crisp. Let cool and crumble; set aside.
  3. 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.
  4. In a small saucepan, melt butter, brown sugar, and maple syrup together, whisking until smooth.
  5. 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.
  6. 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.