Maple Bacon Monkey Bread will satisfy your sweet and savory cravings. Homemade maple syrup sauce and crispy bacon nestled over soft, fluffy rolls is a favorite brunch treat!
Maple Bacon Monkey Bread combines two favorite flavors into one deliciously sweet and savory breakfast roll. I got the idea for this when I went to a doughnut shop in Utah that had maple bars with bacon on top. Bacon pairs so beautifully with sweet things. No wonder it’s so popular! This recipe is a delightful twist on our Caramel Monkey Bread. The warm maple syrup cascades over pillows of homemade dough and the crisp, salty bacon adds a perfect crunch. You’ll love it!
What Kind of Bacon is Best for Maple Bacon Monkey Bread?
You can use pretty much any kind of bacon that you have on hand. A good hickory smoked bacon is super delicious, but any kind will do. Make sure to use center cut bacon, which is basically just strips with the fat cut off. That thick, smoky bacon will crisp up perfectly and offer a salty balance to the sweet maple syrup.
More Delicious Bacon Recipes
Can’t get enough bacon? We can’t either! That’s why we’ve added it into many of our favorite dishes. Try a few of these:
- Cranberry Almond Bacon Cheeseball
- Bacon and Gorgonzola Potato Salad
- Maple Bacon Wrapped Smokies
- Turkey Bacon Avocado Pizza
- Cheesy Grilled Bacon Jalapenos
- Bacon Wrapped Mushrooms
Can I Use Frozen Dough for Maple Bacon Monkey Bread?
You can definitely substitute frozen roll dough or even refrigerated biscuit dough in this recipe. Just thaw the rolls and cut into thirds to make your dough balls, then make the maple syrup sauce as directed below and add . But for extra light, fluffy, sweet rolls try making the dough from scratch. It doesn’t take that much more time and it tastes so much better!
How to Make Maple Bacon Monkey Bread
For the dough:
- In a large bowl dissolve yeast in warm water. Add milk, butter, sugar, eggs, salt and half of the flour (2 1/2 c.) Beat on medium speed for 3 min. Stir in remaining flour until it forms a firm dough. Turn onto a floured surface and knead until smooth and elastic (about 7-8 minutes).
- Place in lightly oiled bowl and turn over to get the whole dough ball lightly oiled and shiny. Cover and let rise for about an hour or until dough doubles in size.
- When dough is done, punch it down and form into 35-40 small balls. In a pie pan or shallow bowl, combine sugars and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in cinnamon/sugar mixture.
- Pour about 1/3 of the maple syrup in a bundt pan and sprinkle with 1/3 of the bacon crumbles. Place 20 or so of the dough balls in the bundt pan. Top with another 1/3 of the syrup and bacon. Add remaining dough balls and top with remaining syrup and bacon. Cover and let rise about 40 minutes, until doubled in size again.
- Bake at 350-degrees for 30-35 minutes or until golden brown (if they are browning too fast you can loosely cover it with tin foil). Cool for 10 minutes, then turn up-side down onto a serving plate.
- Bundt Pan