Monkey Bread with Bacon
Ingredients
- 1 (12 oz) package Indiana Kitchen bacon
- 2 (16.3 oz) packages refrigerated biscuit dough seperated and cut into quarters
- 3/4 cup packed dark brown sugar
- 3/4 cup white sugar
- 1/2 cup maple syrup
- cooking spray
- 1/2 cup margarine
- 2 teaspoons ground cinnamon
Servings: servings
Instructions
- Preheat oven to 350 degrees F. Coat inside of a 9-inch fluted tube pan, such as for a Bundt Cake, with cooking spray.
- Place bacon in large skillet and cook over medium-high heat, turn occasionally until evenly browned. Drain the bacon slices and crumble bacon.
- Melt margarine in a small saucepan over medium heat; stir in the brown sugar and maple syrup. Bring the mixture to a boil; cook and stir until it begins to foam, about 1 minute. Remove from heat.
- Mix white sugar and cinnamon in a sealable 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 and cook and stir until sugar dissolves, for about 2 to 3 minutes.
- Sprinkle 1/4 the bacon pieces in the bottom of the tube pan; pour in about 1/4 the brown sugar mixture. Arrange 1 layer of biscuit pieces in the tube pan; sprinkle in 1/4 the bacon pieces. Drizzle about 1/4 the brown sugar mixture over the biscuit pieces. Continue layering until all the ingredients are used, ending with a drizzle of brown sugar mixture.
- 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.
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