There are few words that can adequately describe monkey bread. Amazing? Mouthwatering? Heavenly? But that’s just scratching the surface. It really is the human race at the top of its dessert game. As if it wasn’t enough on its own, this recipe takes your average monkey bread (if you can ever really call monkey bread ‘average’) to the next level by adding bacon for a salty twist. Does that mean we can eat it for breakfast now?
CARAMEL BACON MONKEY BREAD
WHAT YOU NEED
- 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
WHAT YOU DO
- 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 mixture 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!