This Maple Bacon Monkey Bread Recipe is simple yet full of flavor. A twist on the classic monkey bread recipe makes this perfect for your breakfast or brunch menu.
As we know, recipes can be steeped in emotion and memories. One thing that I can always remember making with my mom was homemade monkey bread. As many moms know, baking with your kiddos is a wonderful way to spend time together as a family. And finding kid-friendly recipe prep is key. I can vividly remember rolling those biscuit pieces in the cinnamon sugar.
A Twist on the Classic Monkey Bread Recipe
But maybe you are saying what is monkey bread? Maybe you’ve heard it called something else (if so let me know in the comments below). Basically monkey bread is a breakfast sweet made with refrigerated biscuits and cinnamon sugar. My mom always made it in a bundt pan with pecans (don’t we just love bundt cake recipes?!) But it’s often made in the form of a loaf of pull-apart bead.
I recently got a super deal on refrigerator biscuits ( you might have seen the WooHoo finds on my FB LIVE video). So I thought they would be perfect to use to make these for my family- but add a little twist to the traditional money bread recipe. So I decided why not add maple syrup and bacon- I mean what’s breakfast without those? So next time you want to whip up a batch of this classic brunch menu staple- try this little adaptation instead.
Maple Bacon Monkey Bread Recipe
- Preheat oven to 350 degrees and prep loaf pan with baking spray.
- Separate each biscuit and cut them into quarters. Roll each quarter into a ball (should make 35-40 small balls)
- Combine sugars and cinnamon in a dish.
- Put the melted butter in a small bowl. Roll ball in butter, make sure that the whole dough ball is coated in butter.
- Roll the dough balls in the cinnamon/sugar mixture.
- Pour about 1/3 of the maple syrup in a loaf pan and sprinkle with 1/3 of the bacon crumbles.
- Place 20 or so of the dough balls in the loaf pan.
- Top with another 1/3 of the syrup and bacon.
- Add remaining dough balls and top with remaining syrup and bacon.
- Bake at 350 degrees for 30-35 minutes. (or until golden, if they are browning too fast you can loosely cover it with tin foil)
- Allow to cool in the pan for 10 minutes before serving.
I’d love to hear what you think of this recipe, so be sure to give it a rating and leave some comments below.
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