Maple Bacon Monkey Bread

Instructions

• Preheat the oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan (such as Bundt) with cooking spray.
• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble when cool enough to handle; discard any pieces that are all fat.
• Melt margarine in a small saucepan over medium heat; stir in brown sugar and maple syrup and bring to a boil. Cook and stir until mixture begins to foam, about 1 minute. Remove from the heat.
• Mix white sugar and cinnamon in a resealable plastic bag. Add 6 to 8 biscuit pieces at a time to the bag; shake until well coated. Place sugared biscuits onto a plate and repeat to coat the rest.
• Empty any sugar mixture from the resealable bag into maple syrup mixture; place the saucepan over medium heat and stir until sugar dissolves, 2 to 3 minutes.
• Make four layers of ingredients in the prepared pan as follows: bacon, maple syrup mixture, biscuits. Finish with the last drizzle of maple syrup mixture.
• Bake in the preheated oven until biscuits are cooked through, about 35 minutes. Allow to cool in the pan for 10 to 20 minutes, then invert onto a serving plate.