Maple Bacon Monkey Bread

Maple Bacon Monkey Bread

Made  times
Mrs Harte 5

"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."
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1 h 25 m servings 374 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 51.2g
  • 17%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 801 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan (such as Bundt(R)) with cooking spray.
  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. 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. 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. 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. 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.


  • Cook's Note:
  • You may use maple-flavored bacon or add 1 teaspoon maple flavoring to the brown sugar mixture if desired.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.



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 c...

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 2...

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 ...

This was absolutely delicious and simple to make! A new family favorite!

Good flavor but I wasn't a fan of the dry tops. To bad there isn't a way to get the caramel to stay on top after you drizzle it on. I loved the bottom pieces!

This is a sure party pleaser and my favorite monkey bread recipe

I didn't have dark brown sugar so I used light, I also added some peacons. Worked very well my family loved this bread. Arline

Fantastic. My family and neighbors loved it. As we say in my house this is a do over

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