Maple Bacon Monkey Bread

16 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Cool 10 minutes
Total Time 55 minutes

Maple Bacon Monkey Bread is the perfect blend of breakfast flavors with crisp, salty bacon and sweet maple syrup combined over sticky pull-apart bread.

Monkey Bread is always an amazing and indulgent Breakfast Recipe to serve for the holidays. This version adds some extra flavor and texture with the bacon and maple syrup. The classic breakfast duo is perfect in dishes like this one and our Maple Bacon French Toast Bake.

cross-section of Maple Bacon Monkey Bread on cake stand


This Monkey Bread recipe is a great way to change up a classic breakfast with just a few ingredients. Along with the tender biscuit pieces and cinnamon sugar coating you usually get from Monkey Bread this version adds a rich, thick maple sauce and crisp bacon pieces. 

Similar to Cinnamon Rolls, Monkey Bread takes easy pastry dough topped with butter, spices, and sugar for the perfect family breakfast. But, unlike cinnamon rolls, you don’t have to worry about shaping the dough or letting it rise. The refrigerated biscuits are just cut into dough balls and coated in butter and sugar to bake. 

Many people love eating Monkey Bread on Christmas morning and adding the bacon to it is a great way to get some extra flavor along with a bit of filling protein in your holiday dish. 

If Monkey Bread isn’t one of your family traditions, you might be wondering where it got its name from. It’s called Monkey Bread because it’s made with biscuit dough balls that you can pull apart and eat with your hands, as a monkey would. This aspect of the dish always makes it a big hit with kids who love pulling the breakfast apart. 



  • Prep time: Before you start the recipe, you need to cook the bacon. Add the slices bacon to a skillet and cook on each side until chewy and crispy. Once the bacon has cooled a little, break them into pieces. Set the cooked bacon on a plate to the side. During the prep time, you should also preheat the oven and spray your bundt pan with nonstick cooking spray. 
  • Bread: Take the refrigerated biscuit dough out of the fridge and cut each biscuit into quarters. Put the pieces of dough in a mixing bowl. Add the white sugar, cinnamon, and bacon pieces on top. Toss until the dough balls are coated. Instead of using a mixing bowl you can divide the mixture into Ziploc bags and shake until the sugar mixture coats the dough. Transfer the dough to your prepared bundt pan. Don’t press down on the dough, just let them sit on top of each other. 
  • Sauce: Add the butter, brown sugar, and maple syrup to a saucepan over medium heat. Mix the melted butter with the sugars until combined. Let the butter mixture boil for 1 minute, and then pour it evenly over the monkey bread dough. 
  • Baking time: Bake for 35-40 minutes until the dough is cooked through, golden brown, and the sugar bubbles up. Leave the Maple Bacon Monkey Bread in the pan to cool for 10 minutes. Place the serving platter over the bundt pan and flip it over to remove the Monkey Bread from the pan.

Maple Bacon Monkey Bread in silicon bundt pan


  • Pecan: For Pecan Maple Monkey Bread toss 1 cup of pecans with the biscuit pieces before you put it in the baking dish. You can also try other nuts like walnuts, almonds, cashews, or macadamia nuts. Any of them will add a nice crunchy texture to the bread. 
  • Add-ins: There are plenty of other mix-ins you can try in this monkey bread recipe. Chocolate chips, cinnamon chips, coconut flakes, or toffee bits would all taste great. You could also add spices like nutmeg, ginger, and cloves. 
  • Toppings: For some tasty toppings try dusting the Bread with cinnamon sugar, powdered sugar, or chocolate shavings before serving it. 



  • Serve: Monkey Bread is best served fresh, but make sure to give it 10 minutes to cool down so that the hot sugars don’t burn you. 
  • Store: If you have any leftovers you can keep them covered in plastic wrap at room temperature or in the fridge. Kept sealed in plastic wrap, it’ll stay good for 2-3 days either way. 
  • Freeze: You can also freeze the Maple Bacon Monkey Bread for up to 1 month. To reheat it let it thaw in the fridge. Then wrap it in tin foil and put it in a 325-degree oven for 6-8 minutes until it’s warmed through.

Maple Bacon Monkey Bread on cake stand

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Maple Bacon Monkey Bread

Maple Bacon Monkey Bread is the perfect blend of breakfast flavors with crisp, salty bacon and sweet maple syrup combined over sticky pull-apart bread.
Yield 16 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 36 ounces refrigerated buttermilk biscuit dough , each cut into quarters, (3 packages)
  • 1/2 cup bacon , cooked and crumbled
  • 1/2 cup unsalted butter
  • 3/4 cup brown sugar , packed
  • 1/4 cup maple syrup


  • Preheat oven to 350 degrees and spray a bundt pan with baking spray.
  • Add the sugar, cinnamon, biscuit quarters, and bacon to a large bowl and toss well.
  • Add pieces to a bundt pan (do not press down).
  • Add the butter, brown sugar, and maple syrup to a medium saucepan on medium heat and bring to a boil for one minute before pouring onto the bundt pan.
  • Bake for 35-40 minutes, remove from oven, let cool for 10-15 minutes then place a plate over the bottom of the bundt pan and flip over to remove.


Calories: 395kcal | Carbohydrates: 57g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 664mg | Potassium: 178mg | Fiber: 1g | Sugar: 28g | Vitamin A: 177IU | Calcium: 50mg | Iron: 2mg

Maple Bacon Monkey Bread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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