My wife recently confided that she had never tried monkeybread but always wanted to because it sounded wonderful (it is). If you’ve never tried it; well, you need to stop what you’re doing and get working in your kitchen immediately! You won’t be disappointed.
Monkeybread is biscuit dough balls coated in cinnamon sugar and baked together with syrup so when it’s finished it pulls apart into sweet, gooey, buttery pieces of deliciousness. Since this was my wife’s first experience with it I had to kick it up to epic. That’s no easy feat since monkeybread is already incredible- but never fear, bacon is here! That’s right bacon because bacon makes everything more excellent. So without further introduction here is my recipe for Apple-Bacon Monkeybread:
You will need a 9 or 10 inch tube pan, a small sauce pan and a large plastic bag to coat dough with cinnamon sugar.
3-12oz cans of biscuit dough
1 C white sugar
2 t ground cinnamon
1 C dark brown sugar, packed
1/2 C butter
3 T maple syrup
1 lb bacon, cooked crisp and crumbled
1 C peeled, diced apple (about two apples)
Preheat oven to 350F.
Grease 9/10″ tube pan
Combine cinnamon and white sugar in large plastic bag
Cut biscuits into quarters
Arrange about 1/4 of the bacon in apples in the bottom of the tube pan
Begin coating dough balls with cinnamon sugar by tossing them about 12 at a time in the plastic bag and then arrange a layer of dough balls over the apple-bacon layer. About 30 dough balls per layer
Repeat until you filled your pan with four layers of apple-bacon and dough balls.
In a small saucepan melt 1/2 C of butter over medium heat then stir in 1 packed C of brown sugar. Bring to a simmer over medium heat while stirring gently and simmer about 1 minute. Stir in 3 T of maple syrup.
Pour syrup over dough…
…and bake at 350F for 35-40 minutes. Let cool for 10 minutes before inverting on a rimmed plate (to catch the extra syrup). Grab a piece and then move away from the stampede!