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Ingredients:
For the Monkey Bread:
2 cans (16 oz each) refrigerated biscuit dough (homestyle or buttermilk)
1/2 cup (120ml) pure maple syrup
1/2 cup (100g) brown sugar
1/2 cup (115g) unsalted butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
For the Bacon:
6 strips bacon
2 tablespoons pure maple syrup
Directions:
Prepare the Bacon:
Preheat your oven to 400°F (200°C). Place a rack in a baking sheet and arrange the bacon strips on the rack.
Bake the bacon for 15-20 minutes, or until crispy. Remove from the oven and drain on paper towels.
Once cooled, chop the bacon into small pieces and toss with 2 tablespoons of maple syrup.
Prepare the Dough:
Preheat your oven to 350°F (175°C). Grease a bundt pan or a tube pan generously with butter or non-stick spray.
Open the cans of biscuit dough and cut each biscuit into quarters. Roll each piece into a ball and set aside.
In a large mixing bowl, combine the melted butter, maple syrup, brown sugar, cinnamon, nutmeg, and vanilla extract. Stir until the sugar is mostly dissolved.
Assemble the Monkey Bread:
Toss the biscuit dough balls in the maple syrup mixture until they are well coated.
Arrange half of the dough balls in the bottom of the prepared bundt pan. Sprinkle half of the chopped bacon over the dough balls.
Add the remaining dough balls on top and sprinkle with the remaining bacon pieces.
Pour any leftover maple syrup mixture over the top of the dough balls.
Bake the Monkey Bread:
Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and cooked through.
Allow the monkey bread to cool in the pan for about 10 minutes before inverting it onto a serving plate.
Serve:
Serve warm. The monkey bread can be pulled apart easily and enjoyed as a sweet and savory treat.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 8
