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.
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.
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.
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.
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.
Scrape the dough into an oiled bowl and cover. Let rise until doubled in size, about 1 1/2 hours.
Make the coating:
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.
In a shallow bowl combine the granulated sugar and cinnamon.
Shape the bread:
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.
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.
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.
Cover the Bundt pan tightly with greased plastic wrap and let rise until puffy, about 1 hour.
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.
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
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!)
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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