Home » Recipes » Breakfast » Bacon Maple Monkey Bread

Bacon Maple Monkey Bread

Bacon Maple Monkey Bread is gooey and sweet with salty pieces of bacon throughout. Made with refrigerated biscuit dough, this easy to make Monkey Bread has a delicious mix of sweet and salty. It is wonderful for holidays and brunches.

Bacon Maple Monkey Bread


Monkey Bread is a big favorite at our house. If you’ve never made it before, it’s made from small balls of dough (refrigerated biscuits in this case), usually coated in cinnamon sugar and baked together in a Bundt cake pan.

Bacon Maple Monkey Bread is the perfect blend of sweet and savory!

It can be assembled ahead of time, making it perfect for holiday entertaining.


Bacon Maple Monkey Bread


Bacon Maple Monkey Bread is super easy to make from refrigerated biscuits.


For this Bacon Maple Monkey Bread, each biscuit gets quartered and dipped in bacon  grease. (Because if you’re going to fry up some bacon, you’d might as well use the grease.)

Bacon Maple Monkey Bread made from refrigerated biscuits. So easy!


Then they are coated in cinnamon-sugar and layered in a well-greased Bundt pan with crumbled bacon. Lots of crumbled bacon.  🙂

Bacon Maple Monkey Bread is super easy to make from refrigerated biscuits. The sweet and salty combo tastes so good!



A mixture of melted butter, brown sugar, and maple syrup gets poured over the top. This mixture seeps into all the nooks and crannies and makes the baked Monkey Bread so gooey, sweet, and delicious.

Bacon Maple Monkey Bread

Never miss a recipe. Follow Spicy Southern Kitchen on Pinterest and Facebook.

Bacon Maple Monkey Bread

Bacon Maple Monkey Bread

PREP: 20 minutes
COOK: 45 minutes
TOTAL: 1 hour 5 minutes
SERVINGS: 12 servings


  • 10-12 slices bacon, cooked and crumbled and bacon grease reserved
  • 1/2 cup butter (1 stick)
  • 3/4 cup packed light brown sugar
  • 1/3 cup maple syrup
  • 1/2 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 (16-ounce) tubes refrigerated biscuit dough, each biscuit cut into quarters


  • Preheat oven to 350 degrees and grease a bundt pan.
  • In a small saucepan, heat butter over medium-low until it melts. Add brown sugar and cook and stir until it dissolves. Stir in maple syrup and set aside.
  • Combine sugar and cinnamon in a large ziptop bag.
  • Scatter about 1/3 of bacon in bottom of bundt pan.
  • Dip each biscuit piece in bacon grease (just one side is fine) and then place in ziptop bag and shake in sugar mixture. Only do about 6-8 pieces at a time.
  • Place half of sugar-coated pieces in Bundt pan and then scatter 1/2 the remaining bacon on top.
  • Place the rest of the biscuit pieces in the bundt pan and scatter remaining bacon on top.
  • Slowly drizzle melted butter mixture on top, evenly distributing it.
  • Place pan in oven and bake for 40 to 45 minutes.
  • Let cool in pan for 10 minutes and then invert onto a serving dish. Note: let monkey bread cool too long before removing it from pan and it will stick.

Want to Save This Recipe?

More Monkey Bread Recipes

monkey bread with Grands Biscuits

Monkey Bread

Mardi Gras Monkey Bread

Mardi Gras Monkey Bread

Disclosure: This post contains affiliate links.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

I accept the Privacy Policy

14 thoughts on “Bacon Maple Monkey Bread”

  1. I make this all the time and sub the biscuits for cinnamon rolls. That thing is gone before it even cools. So good.
    I may even drizzle just a little of the icing from the cinnamon rolls on top. LoL

  2. This recipe is so delicious!!!! I brought it to an Easter brunch and it was gone in 10 minutes! This year, I’ve been asked to bring two 🙂

  3. Mmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.

  4. Oh my gosh this looks so good! I am over here drooling over this dish right now. I am all over this. I can’t even stop starring.

  5. Made it this morning, it was delicious! Also added about 1/2 cup of pecans I wanted to use up. I had to portion the leftovers into containers so I didn’t eat it all

  6. Mary // chattavore

    So I’m a total stalker, I guess, because I am sharing this recipe and it’s the second one of yours that I’ve scheduled to share this week! You’re knocking out of the park with all these delicious recipes. 🙂

Scroll to Top