Bacon Monkey Bread With Orange Glaze Recipes

MAPLE BACON MONKEY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan (such as Bundt®) with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and remove extra fat.
• Melt margarine in a small saucepan over medium heat; stir in brown sugar and maple syrup. Bring mixture to a boil; cook and stir until mixture begins to foam, about 1 minute. Remove saucepan from heat.
• Mix white sugar and cinnamon in a resealable plastic bag; add 6 to 8 biscuit pieces at a time and shake until well coated. Pour any remaining sugar-cinnamon mixture into brown sugar mixture. Place saucepan over medium heat and cook and stir until sugar dissolves, 2 to 3 minutes.
• Sprinkle 1/4 the bacon pieces in the bottom of the tube pan; pour in about 1/4 the brown sugar mixture. Arrange 1 layer of biscuit pieces in the tube pan; sprinkle in 1/4 the bacon pieces. Drizzle about 1/4 the brown sugar mixture over the biscuit pieces. Continue layering until all the ingredients are used, ending with a drizzle of brown sugar mixture.
• Bake in the preheated oven until biscuits are cooked through, about 35 minutes. Allow to cool in pan, 10 to 20 minutes; invert onto a serving plate.

BACON MONKEY BREAD WITH ORANGE GLAZE

Steps:

• For the sweet dough: Heat the milk in a small saucepan over medium-high heat until it just starts to simmer, about 4 minutes. Remove from the heat. Stir in the butter and granulated sugar until melted. Set aside to cool.
• Put the warm water in a small liquid measuring cup and stir in the yeast. Let it sit until foamy, about 5 minutes.
• Combine the milk mixture, yeast mixture, eggs, salt and half the flour in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until smooth, about 2 minutes. Slowly add the remaining flour, mixing until a smooth ball forms. Increase the speed to medium-high and continue to knead the dough until very smooth and elastic, about 5 minutes. Coat a large bowl with nonstick cooking spray, then place the dough inside. Cover with plastic wrap and let it rise in a warm place until doubled in size, 60 to 75 minutes.
• For the bacon and assembly: Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes. Transfer to a paper-towel-lined plate to drain. Reserve the bacon drippings. Chop the cooked bacon into 1/2-inch pieces.
• Stir together 4 tablespoons of the butter and the brown sugar in a small bowl until combined. Spray a 3-quart Bundt pan with nonstick cooking spray, then use a pastry brush to brush the butter-sugar mixture all over the inside of the pan.
• Punch down the dough and invert it onto a worksurface lightly dusted with flour. Cut the dough into 1-inch pieces, then roll into balls (about 36 balls). Microwave the remaining 8 tablespoons butter in a medium microwave-safe bowl until melted, about 1 minute. Add the reserved bacon drippings to the butter and stir to combine. Stir together the granulated sugar, cinnamon and orange zest in another medium bowl. Roll each dough ball first in the melted butter, then coat in the cinnamon-sugar mixture. Layer in the prepared pan, scattering some of the chopped bacon as you go between the layers. Cover with plastic wrap and let it rise in a warm place until almost doubled in size, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Cover the pan with foil and bake until the edges are lightly browned and the dough has puffed and started to set, about 30 minutes. Uncover and bake until well browned and cooked through, about 20 minutes more.
• Let it sit 15 minutes, so it has time to cool slightly, then run a small offset spatula around the edges of the pan and invert the monkey bread onto a serving platter.
• For the orange glaze: Meanwhile, whisk the confectioners' sugar, milk, orange juice and zest together in a small bowl until smooth; it should be thick but pourable. Drizzle over the monkey bread or serve on the side for dipping if desired.

BACON EGG & CHEESE MONKEY BREAD

Steps:

• Preheat oven to 350 and spray bundt pan with cooking spray, coat with flour.
• Cut biscuits into quarters.
• Melt butter in a bowl. Dip each biscuit piece (from 1 can of biscuits) into the butter, then place into the bundt pan.
• Top the biscuits with the eggs, 1⁄2 of the green onions, 1⁄2 the shredded cheese, and 1⁄2 of the bacon crumbles. Sprinkle crushed red pepper on top.
• Repeat for the rest of the biscuits, bacon, and green onions.
• Bake for about 35 minutes. Edges will be dark brown and center will be lighter.
• Let cool for 5­10 minutes.
• Place a large plate over the bundt pan and flip over.
• Serve warm, with gravy for dipping. Yum!

ORANGE-GLAZED BACON

Steps:

• In a small saucepan, combine the first 5 ingredients. Bring to a boil; cook until liquid is reduced to 1/3 cup., Place bacon on a rack in an ungreased 15x10x1-in. baking pan. Bake at 350° for 10 minutes; drain., Drizzle half of glaze over bacon. Bake for 10 minutes. Turn bacon and drizzle with remaining glaze. Bake until golden brown, 5-10 minutes longer. Place bacon on waxed paper until set. Serve warm.

BACON MONKEY BREAD

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon until crisp; drain. Combine bacon with cheese and, if desired, onion and green pepper. Cut biscuits into quarters; add to bacon mixture. Stir in butter and toss to coat. Transfer to a greased 10-in. tube pan., Bake until browned, about 30 minutes. Cool 10 minutes before inverting onto a serving platter. Refrigerate leftovers.

CHEESY BACON MONKEY BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Crisp bacon over medium heat. Allow it to cool, then crumble.
• Generously grease a large bundt pan with cooking spray.
• In a bowl, mix both kinds of cheese.
• Cut each biscuit into four pieces. Flatten each piece in the palm of your hand and add a pinch of the mixed cheeses and crumbled bacon. Gather the edges and pinch the biscuit into a ball.
• In a small bowl, mix melted butter, Italian seasoning, and garlic.
• Drop the biscuit pieces in the butter mixture and place in the bundt pan.
• Bake 30-35 minutes or until golden-brown. (Be careful - the butter may begin to smoke toward the end of the bake time. If it begins to smoke, remove from the oven.)
• Let stand for five minutes, then place a heatproof plate on top of the pan. Using a pot holder, flip the pan and plate over and invert onto your serving plate. Be careful as the pan will still be hot.
• Sprinkle with parsley.
• Enjoy!

CINNAMON BACON MONKEY BREAD

Steps:

• Preheat oven to 350 degrees F. Generously coat a 10-inch Bundt pan with cooking spray; set aside.
• In a 12-inch skillet cook bacon over medium heat until browned and crisp. Remove to drain on paper towels. Very finely chop bacon. Set aside 2 tablespoons. In a medium bowl stir together the remaining bacon and brown sugar.
• Open cinnamon rolls; set icing aside. Separate cinnamon rolls. With kitchen scissors, cut each roll into 2 pieces. Shape each piece into a ball. Dip each ball in melted butter then roll in brown sugar mixture to coat. Layer coated balls in Bundt pan. Drizzle with any remaining butter. Sprinkle with any remaining sugar mixture.
• Bake about 40 minutes or until golden and a skewer inserted in the center comes out clean. Remove and cool in pan for 10 minutes. Loosen sides and carefully invert bread onto a serving platter. In small bowl stir together the icing and maple syrup. Drizzle bread with the icing mixture and sprinkle with reserved bacon.

OVERNIGHT ORANGE GLAZED MONKEY BREAD

Steps:

• Mix yeast, warm water and 1 tbsp sugar together in a bowl; let stand for 5 minutes until bubbly. Add milk, butter, 1/2 flour, salt, and remaining sugar; mix with an electric mixer until combined and no longer lumpy. Add rest of flour and knead in by hand for 5 to 6 minutes. Cover and let rise for 1 hour.(Alternatively, use the soft dough cycle on your bread maker.).
• Spray a fluted ring pan with cooking spray. Mix the brown sugar and cinnamon together in a bowl. Deflate the dough, pinch off a tablespoon, roll between palms (it helps to lightly oil hands as dough is very sticky), dip ball into melted butter, then roll in brown sugar mixture. Place evenly around the ring pan. Cover with plastic wrap and let rest overnight in refrigerator.
• In the morning, remove the pan. Place in preheated oven (350 F). Bake for 30 to 35 minutes. Let sit for 5 minutes before turning onto serving plate. Stir together the confectioner's sugar, milk, and orange extract; pour evenly over bread. Garnish with candied citrus peel (Recipezaar #5319), if desired.

ORANGE MONKEY BREAD

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 10-inch Bundt pan.
• Toss the sugar and orange zest together in a small bowl. Whisk the orange juice and melted butter together in a separate small bowl.
• Roll the biscuit dough pieces into balls. Dip each ball into the orange juice mixture and then roll in the sugar mixture. Arrange the coated balls evenly in the prepared pan. Pour the remaining orange juice mixture over the biscuits.
• Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for a few minutes before turning out onto a serving platter. Serve warm.