Filed Under: Bread | Brunch | Dessert

Maple Bacon Monkey Bread

Recipe By Tessa Arias
  |  
December 21st, 2017
5 from 3 votes
5 from 3 votes

Insanely rich and gooey Maple Bacon Monkey Bread is loaded with sweet cinnamon, maple syrup, and tons of crisp bacon for the ultimate decadent treat.

Yield: 14 servings

Prep Time: 30 minutes

Cook: 30 minutes

This post is sponsored by Farmer John. Thanks for supporting me in working with brands I love to bring you new recipes!

Tessa's Recipe Rundown...

Taste: The combination of maple and bacon, plus the brown sugar and cinnamon in this recipe is simply unreal.
Texture: The bites of bread are incredibly soft and fluffy yet rich and sticky. Absolutely amazing.
Ease: This recipe definitely requires a few extra steps, but believe me it’s worth it.
Pros: Amazing combination of flavors and textures that will leave your entire house smelling like heaven.
Cons: None! This actually gets even more gooey and flavorful as it sits, though I definitely liked it best served warm.
Would I make this again? Absolutely.

Today’s recipe is pure indulgence in the best possible way. Everyone who’s taken a bite of this monkey bread has temporarily been transported to another place.

Jared said this is one of the best things I’ve ever made. But he might’ve said that because he’s obsessed with the maple + bacon flavor combination.

Insanely rich and gooey Maple Bacon Monkey Bread is loaded with sweet cinnamon, maple syrup, and tons of crisp bacon for the ultimate decadent treat.

In general, we’re obsessed with bacon in this household. We find ways to add it into everything (one of our faves is in guacamole). So when Farmer John® reached out to ask me to partner with them again this holiday season I jumped on the opportunity.

What’s better than a package of bacon showing up at your doorstep?! I truly am working my dream job.

There are so many ways to incorporate bacon into your holiday cooking and baking. I’ll be making my legendary Cheesy Green Bean Casserole with Bacon for Christmas dinner in just a few short days.

But when it comes to sweet holiday treats this Maple Bacon Monkey Bread blows them all out of the water. First of all, it smells insane while it’s baking. The little bites of bread are somehow soft yet chewy yet ultra gooey all at once. But the best part is of course, the bits of crisp and savory Farmer John® Classic Bacon that provide the perfect contrast of texture and taste.

Insanely rich and gooey Maple Bacon Monkey Bread is loaded with sweet cinnamon, maple syrup, and tons of crisp bacon for the ultimate decadent treat.

To make this recipe ahead of time, you can refrigerate the assembled but unbaked monkey bread in the bundt pan overnight. Let it sit at room temperature for about 30 minutes before baking.

Be sure to join in for all of the bacon fun on Instagram by following @thebaconparty and @farmerjohnla! If you make this Maple Bacon Monkey Bread recipe, tag us all (@handletheheat) so we can see!

Insanely rich and gooey Maple Bacon Monkey Bread is loaded with sweet cinnamon, maple syrup, and tons of crisp bacon for the ultimate decadent treat.

5 from 3 votes

How to make
Maple Bacon Monkey Bread

Yield: 14 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Inactive Time 2 hours 30 minutes
Total Time: 4 hours 10 minutes
Insanely rich and gooey Maple Bacon Monkey Bread is loaded with sweet cinnamon, maple syrup, and tons of crisp bacon for the ultimate decadent treat.

Ingredients

For the dough:

  • 2 tablespoons (29 grams) unsalted butter, melted
  • 1 cup lukewarm whole milk
  • 1/3 cup warm water
  • 1/4 cup (50 grams) granulated sugar
  • 1 packet (2 1/4 teaspoons) instant yeast
  • 4 cups (508 grams) all-purpose flour, plus more for dusting
  • 2 teaspoons fine salt

For the coating:

  • 6 slices Farmer John Classic Bacon, crisp cooked and crumbled, grease reserved
  • 5 tablespoons (71 grams) unsalted butter
  • 1/2 cup (100 grams) light brown sugar
  • 1/2 cup (170 grams) maple syrup
  • 1/2 cup (100 grams) granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Directions

Make the dough:

  1. In the bowl of an electric mixer fitted with the dough hook, combine the butter, milk, water, sugar, and yeast. Add half the flour and stir until combined. Add the remaining flour and salt and turn the mixer on low speed until a rough dough comes together. Increase the speed to medium and knead until the dough is smooth and supple, about 6 to 7 minutes.
  2. Scrape the dough into an oiled bowl and cover. Let rise until doubled in size, about 1 1/2 hours.

Make the coating:

  1. In a small saucepan melt the butter. Add about 1 tablespoon of leftover bacon grease and brown sugar and heat until dissolved. Remove from heat and stir in the maple syrup.
  2. In a shallow bowl combine the granulated sugar and cinnamon.

Shape the bread:

  1. Generously grease a 10 to 12-cup Bundt pan, using a pastry brush to get the grease into all the nooks and crannies. Sprinkle about a third of the bacon over the bottom of the pan.
  2. Punch the dough down. Remove the dough to a floured work surface. Tear off small pieces of dough and roll into a tight ball. Dip the ball in the butter mixture, allowing the excess to drip back into the pan. Roll the ball in the cinnamon sugar mixture then place into the prepared pan.
  3. Repeat this process until half the pan is filled with dough balls. Scatter another third of the bacon over the dough. Repeat the dipping and coating process with the rest of the dough. Scatter the remaining bacon on top. Pour the remaining butter mixture over the dough.
  4. Cover the Bundt pan tightly with greased plastic wrap and let rise until puffy, about 1 hour.
  5. Meanwhile, preheat the oven to 350°F. Bake for about 30 minutes, or until the bread is amber in color and bubbling at the edges. Cool for 5 minutes in the pan, then turn out onto a platter or serving plate. Let cool 10 minutes before serving.
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Naomi @bakersroyale — December 21, 2017 at 11:30 pm

    Love this idea! how unique! will definitely be making this soon…

  2. #
    Sarah Ralph — December 22, 2017 at 8:38 am

    OMG this looks amazing!! This is exactly the kind of recipe I have been waiting for.

  3. #
    Nicola — January 29, 2018 at 8:02 am

    It looks delicious!!!
    Terribly delicoius!
    I love this kind of contrast, sweet and savoury. <3

    I'd have a few questions about bacon….
    I live in Italy, I can't buy Farmer John Classic's ones, I'll go to my trusted butcher.

    6 slices, that means? How many grams?
    Slices, how thick?

    Thanks!

  4. #
    Sachin Sharma — May 25, 2018 at 5:47 pm

    This looks amazing and mouth watering. Your youtube channel also has amazing videos. Keep it up.

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