Recipe By turquoise
Published Jun 19th
Prep 30m Cook 45m Additional 10m Ready In 85m
Servings 16 servings Calories 373.7

Sweet and salty monkey bread with a delicious twist – bacon! This recipe was created from two existing recipes, with the idea courtesy of the St. Louis Post Dispatch.

Recipe Ingredients

  • cooking spray
  • 1 (12 ounce) package 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

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan (such as Bundt®) with cooking spray.
  2. 2 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; crumble and remove extra fat.
  3. 3 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.
  4. 4 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 and cook and stir until sugar dissolves, 2 to 3 minutes.
  5. 5 Sprinkle 1/4 the bacon pieces in the bottom of the tube pan; pour in about 1/4 the brown sugar mixture. Arrange 1 layer of biscuit pieces in the tube pan; sprinkle in 1/4 the bacon pieces. Drizzle about 1/4 the brown sugar mixture over the biscuit pieces. Continue layering until all the ingredients are used, ending with a drizzle of brown sugar mixture.
  6. 6 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.

Nutrition Facts

  • Calories 373.7
  • Carbohydrate 51.2 g
  • Cholesterol 8.3 mg
  • Fat 16.3 g
  • Fiber 0.6 g
  • Protein 6.5 g
  • Saturated Fat 3.9 g
  • Sodium 801.1 mg
  • Sugar 29.5 g

Chef's Notes

You may use maple-flavored bacon or add 1 teaspoon maple flavoring to the brown sugar mixture if desired.


  1. Made this for Xmas breakfast and it was the most popular thing on the table. Even my super picky nephew loved it. The only change I made was to bake my bacon in the oven (425 deg F for 20 mins) so that it was all done at once. Came together faster because while the - Read more ...
  2. Added 1 tsp vanilla extract + 1/8 tsp maple flavoring to butter/brown sugar/maple syrup pot after removing from heat. Added chopped walnuts with bacon layers
  3. I made this recipe this morning and it was a real winner. In the future I will use about twice as much beacon and/or add crushed pecans to the recipe. The bottom line is this one is a keeper.
  4. It was good but the bacon adds an unusual taste to it. NOT bad but is better without bacon in my opinion
  5. My family love's this! I make it with splenda splenda brown sugar & sugar free maple syrup. No one knows i took most of the sugar out.
  6. My dad always made something very similar to this every Christmas but honestly I like this recipe better! It is gooey and sweet with a nice salty contrast from the bacon. I didn t make any changes to the recipe (I think it's perfect as is) but to ensure that the top didn't get dry - Read more ...
  7. I made a half-batch in a loaf pan (fit perfectly) and followed the recipe very closely. Made one substitution of brown sugar to white sugar with 1 T molasses (2 T for full recipe). Took to a work breakfast potluck and it was a HIT! Once flipped the top was very gooey/saucy and the bottom - Read more ...
  8. This came out very good and no dry top at all. I didn't increase the maple syrup and all of the caramel topping came out with the monkey bread. I did remove it from a nonstick bundt pan at 20 minutes it was too hot to work with any earlier. I needed to bake it - Read more ...
  9. YUMMO! I made this yesterday! Thoroughly enjoyed the one taste I got! The kids and hubby gobbled it up. Thank you for sharing the recipe. NOTE: I had no problem with the carmel staying on top and oozing down sides making it absolutely a delish and decadent treat.
  10. I followed this recipe closely, with the exception of two changes. The first was that I added an extra 1/4 cup of maple syrup to the brown sugar/margarine mixture to ensure there was enough to coat the top after it was assembled (didn't want "dry tops" like the first reviewer). The other change is that - Read more ...

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