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monkey bread with bacon
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Sweet Cream Bacon Monkey Bread

Servings 10
Author Nichole

Ingredients

  • MONKEY BREAD:
  • 12 Slices Bacon Cooked and Crumbled
  • 2 (16 ounce) Tubes Refrigerated Biscuit Dough
  • 2 Teaspoons Cinnamon
  • ½ Cup Granulated Sugar
  • ½ Cup International Delight Sweet Cream Creamer
  • 3 Tablespoons Maple Syrup
  • ¾ Cup Packed Brown Sugar
  • 1 Stick Butter Melted
  • SWEET CREAM GLAZE:
  • 1 Cup Powdered Sugar
  • ¼ 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 ⅓ of the bacon into the prepared bundt pan.  Top with ⅓ 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.