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Maple Bacon Monkey Bread

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Cooking spray
1 (12 ounce) package HORMEL® BLACK LABEL® Premium Brown Sugar 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


  1. Preheat oven to 350° F. Coat the inside of a 9-inch fluted tube pan (such as Bundt) 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; remove extra fat and crumble into small pieces.

  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, cooking and stirring until sugar dissolves, 2 to 3 minutes.

  5. Sprinkle ¼ the bacon pieces in the bottom of the tube pan; pour in about ¼ the brown sugar mixture. Arrange 1 layer of biscuit pieces in the tube pan; sprinkle in ¼ the bacon pieces. Drizzle about ¼ 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.