Monkey bread is one of those gems that is sooo tasty it is guaranteed to be a huge hit at any family feast or special occasion. (Let’s be honest though – making monkey bread usually IS the special occasion….) For this unique version we added maple, caramel, and bacon – yep, that’s right, bacon – making this dish that much better for a morning brunch!
Along with being absolutely delicious, with help from refrigerated biscuit dough, this is also an extremely easy recipe to make. Your family will think you toiled to create this epic masterpiece of sweet and savory goodness. We devoured all of ours within minutes of removing it from the oven, and we bet you will too!
Caramel Bacon Monkey Bread
1 hour to prepare serves 8-10
- 10 - 12 strips bacon, cooked and coarsely chopped
- 3 (16 oz.) packages refrigerated honey butter, buttermilk, or regular biscuit dough
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1/2 cup caramel candies, roughly chopped
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- Preheat oven to 350º F and grease a bundt pan with butter or nonstick spray.
- Open your biscuit packages and cut each biscuit into quarters.
- Combine sugar with cinnamon in a gallon-sized plastic bag, then seal it and shake to mix together.
- Open bag and add in biscuit quarters.
- Seal bag, then vigorously shake until cinnamon sugar mixture evenly coats all the pieces of dough.
- Starting with a layer of bacon in the bottom, layer bacon, caramel, and dough pieces in the pan.
- In a microwaveable bowl melt butter, brown sugar, and salt together for 1 minute (at intervals of 20-30 seconds).
- Add maple syrup and stir mixture until combined.
- Pour over the dough in your bundt pan. Squish pieces down into the butter mixture so they’re all coated and/or submerged.
- Place bundt pan on a baking tray and bake for 40-45 minutes, or until dough is cooked through to your liking.
- Remove from oven and let stand for 5 minutes.
- Invert onto a serving plate. Serve hot and enjoy!
Recipe adapted from Southern Bite