Maple Bacon Monkey Bread is extra gooey and cinnamon-sugar sweet with salty pieces of candied bacon throughout. This easy to make breakfast starts with refrigerated biscuit dough and comes together effortlessly. It’s wonderful for weekends, Holidays and brunches!
One of my favorite donuts is the Maple Bar with Bacon on top. To me, it’s the perfect combination of salty and sweet. I wondered whom the madcap genius was that came up with this crazy combination. I finally came across this information. Apparently the craze started in 2009 when a bakery in Nebraska wanted something shocking that people would talk about. She combined the 2 flavors and called the maple bacon donut “The Elvis”.
Elvis was my Nana’s favorite all-time singer. She would later tell me stories of putting on his “catchy” music and fondly watch me dance in my playpen. Elvis was known for playing hard, working hard and eating hard. His favorites included butter-soaked grilled banana/peanut butter sandwiches and meatballs wrapped in bacon. At Christmas he preferred ham salad, potato salad, meatloaf and Monkey Bread. Now, Elvis didn’t have Maple Bacon Monkey Bread in his day, but I am sure he would have, if he’d known about it.
So, what makes this breakfast plate so special? This Maple Bacon Monkey Bread is SO deliciously ooey, gooey and good for so many reasons! The soft, warm, cinnamon-sugar coated dough bites are drenched in a yummy maple, caramel, sticky sauce and layered with crispy, candied, pieces of bacon.
You get a nice salty, sweet, crunchiness in every scrumptious bite. It’s perfect for any weekend breakfast, brunch or Holiday get together. Everyone will love pulling the little bites of sugary biscuit dough and popping them into their mouths. It’s the perfect breakfast all in one convenient bite! I think Elvis (and my Nana) would have approved!
- ¾ cup white sugar
- 2 tablespoons caramel instant pudding, uncooked
- 2 teaspoons ground cinnamon
- 2 (16.3 oz) tubes refrigerated biscuit dough, separated and each biscuit cut into quarters
- 12 slices bacon, cooked and crumbled
- ½ cup butter
- ¾ cup packed dark brown sugar
- ½ cup maple syrup
- tiny pinch of salt
- Preheat oven to 350°F. Coat the inside of a 9-inch fluted tube pan or Bundt pan with non-stick cooking spray.
- In a large gallon size Ziploc bag, mix together the white sugar, caramel instant pudding mix and cinnamon. Add the quartered biscuit pieces and shake until well coated. Toss in the bacon pieces and shake well to distribute. Place the pieces in the Bundt pan. Save any leftover sugar in the bottom of the bag and set aside.
- Melt butter in a small saucepan over medium heat. Stir in the brown sugar, maple syrup and tiny pinch of salt. Bring mixture to a boil and carefully stir until mixture begins to foam, about 1 minute.
- Pour the remaining sugar-cinnamon mixture into the brown sugar mixture and stir until sugar dissolves, about 2 to 3 minutes. Pour the brown sugar mixture over the top of the biscuits.
- Bake in the preheated oven until the biscuits are cooked through, about 50-55 minutes. Cool in pan for about 10 minutes before inverting onto a serving plate.
For other fantastic breakfast dishes, check out our Sweet Potato Pinto Bean Breakfast Taco