This monkey bread recipe is a blend of two existing recipes. The idea was courtesy of the St. Louis Post Dispatch. It's a sweet monkey bread with a special ingredient — salty bacon!
Ingredients
- cooking spray:
- bacon: 1 pack (12 ounce pack)
- margarine: 0.5 cup
- packed dark brown sugar: 0.75 cup
- maple syrup: 0.5 cup
- white sugar: 0.75 cup
- ground cinnamon: 2 tsp
- refrigerated biscuit dough, separated and cut into quarters: 2 packages (16.3 ounce packages)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan (such as Bundt) with cooking spray.
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Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble when cool enough to handle; discard any pieces that are all fat.
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Melt margarine in a small saucepan over medium heat; stir in brown sugar and maple syrup and bring to a boil. Cook and stir until mixture begins to foam, about 1 minute. Remove from the heat.
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Mix white sugar and cinnamon in a resealable plastic bag. Add 6 to 8 biscuit pieces at a time to the bag; shake until well coated. Place sugared biscuits onto a plate and repeat to coat the rest.
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Empty any sugar mixture from the resealable bag into maple syrup mixture; place the saucepan over medium heat and stir until sugar dissolves, 2 to 3 minutes.
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Make four layers of ingredients in the prepared pan as follows: bacon, maple syrup mixture, biscuits. Finish with the last drizzle of maple syrup mixture.
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Bake in the preheated oven until biscuits are cooked through, about 35 minutes. Allow to cool in the pan for 10 to 20 minutes, then invert onto a serving plate.
