Maple bacon monkey bread is extra gooey and cinnamon-sugar sweet with salty pieces of candied bacon throughout. Easy and delicious!
Preheat the oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan with cooking spray.
Mix white sugar, pudding mix, and cinnamon together in a 1-gallon resealable plastic bag. Add the quartered biscuits and shake until well coated. Toss in the bacon and shake well to distribute. Transfer biscuits to the prepared tube pan. Save the sugar-cinnamon mixture left in the bottom of the bag.
Melt butter in a small saucepan over medium heat. Stir in dark brown sugar, maple syrup, and salt. Bring mixture to a boil and carefully stir until it begins to foam, about 1 minute. Pour the saved sugar-cinnamon mixture into the saucepan and stir until dissolved, 2 to 3 minutes. Pour the melted sugar mixture over the biscuits in the tube pan.
Bake in the preheated oven until the biscuits are puffed up and cooked through, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting onto a serving plate.
Per Serving: 339 calories; protein 3.9g; carbohydrates 51.4g; fat 13.6g; cholesterol 15.8mg; sodium 629mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.