Sweet Cream Bacon Monkey Bread – a classic pull apart breakfast or dessert favorite with the tastiest twist! Â This monkey bread is packed full of bacon and has a sweet cream glaze, the perfect salty/sweet combination!
You guys. Â This monkey bread is where it’s at. Â It’s a total life changing sweet and salty experience.
You all know me, and you know that I am a firm believer that sweet things are good, and salty things are good, but they’re ALLLLWAYS best when combined.
Give me the sweet/salty pan of carbs. Â Give it to me now.
CHECK OUT THE VIDEO FOR THIS RECIPE BELOW!
I’m pretty sure that I’ve ranted about not being a morning person several times on this blog – thank you for listening.
The only thing I really look forward to in the morning is a big fat cup-o-coffee.
Ok, that’s a lie, I look forward to the coffee because of the creamer.
Sweet Cream creamer from International Delight is by far my favorite. Â The one I always have stocked in my fridge. The one I literally get out of bed for!
Since I obviously have a serious emotional relationship with Sweet Cream – it was high time I use it in my fave breakfast food and have an even tastier reason to get up and seize the day.
And by “seize the day” I mean get up and “stuff my mouth full of the best monkey bread ever.”
Ok, let’s chat about our pan of deliciousness.
I mean, how can you not love soft bread that’s rolled in cinnamon sugar, then baked up with a maple and Sweet Cream mixture, and bacon?
You can’t not love it, it’s impossible. Â The entire pan of this that I ate is proof.
When it comes out of the oven all warm and gooey – I added a super simple Sweet Cream glaze on the top.
Yes, creamer inside the monkey bread AND on top of the monkey bread. Â You’re welcome.
Ahhhh, salty sweet goodness. Â Love at first sight, you guys!
Wanna know what else I love?
COUPONS! Â International Delight gives you those if ya pop over and sign up as a member. Creamer coupons = never being sad and out of creamer in the morning.
Enjoy this monkey bread!
~Nichole
Sweet Cream Bacon Monkey Bread
Ingredients
- MONKEY BREAD:
- 12 Slices Bacon Cooked and Crumbled
- 2 (16 ounce) Tubes Refrigerated Biscuit Dough
- 2 Teaspoons Cinnamon
- 1/2 Cup Granulated Sugar
- 1/2 Cup International Delight Sweet Cream Creamer
- 3 Tablespoons Maple Syrup
- 3/4 Cup Packed Brown Sugar
- 1 Stick Butter Melted
- SWEET CREAM GLAZE:
- 1 Cup Powdered Sugar
- 1/4 Cup International Delight Sweet Cream Creamer
Instructions
- FOR THE MONKEY BREAD:
- Preheat oven to 350 degrees. Grease a 12 cup bundt pan, set aside.
- Remove biscuits from package, cut each biscuit into 4 pieces. In a large zip top bag combine the cinnamon and sugar. Place biscuit pieces in bag (I do about half at a time) seal bag, shake well to coat.
- In a medium bowl stir together the melted butter, International Delight Sweet Cream creamer, maple syrup, and brown sugar.
- Place about 1/3 of the bacon into the prepared bundt pan. Top with 1/3 of the biscuit pieces. Repeat layers two more times, until all of the biscuits and bacon are in the pan.
- Pour the creamer and syrup mixture evenly over the biscuits and bacon. Bake in preheated oven for 40-45 minutes, until biscuits are golden and cooked through. Allow the monkey bread to cool in the pan for 5-10 minutes before inverting onto a serving plate.
- FOR THE GLAZE:
- In a medium bowl, whisk together the powdered sugar with the International Delight Sweet Cream creamer about 1-2 minutes until smooth. Drizzle glaze over cooked monkey bread as desired.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
This just is calling out for a big cup of Jo! I would love a slice with my coffee right now
Me too, Kristen! I would have this every day if I could!
I’m planning on making the with my son to help introduce him to baking. This is a recipe he will be able to do on his own.
Absolutely! My kids love making monkey bread too 🙂
Yummy, I can’t wait to try this out on a camping weekend!!
This would be a fun camping breakfast to share!