Monkey bread with bacon and bourbon
1 can Biscuit dough, refrigerated
1 Vanilla cake mix box
3 sticks Unsalted butter, divided
Kosher salt
2/3 cups Light brown sugar, packed
1/4 cup Bourbon
6-8 slices Pre-cooked bacon, crumbled
Chopped fresh herbs such as thyme, rosemary (optional)

Preheat the oven to 350 degrees F.

Roll the biscuit dough into 1 ½-inch balls. Place 2 sticks of melted butter into a large bow, add the balls of biscuit dough and toss to coat.

Place the cake mix into ziptop bag, add the chopped herbs, pinch of salt and stir to combine. Add the biscuit dough balls to the cake mix and toss to coat.

Place the cake balls into a 12-cup bundt pan. In a medium saucepan add the brown sugar, bourbon, and ½ stick butter. Heat over medium heat and allow all of the ingredients to melt and combine. Sprinkle the bacon over the top of the dough balls and toss some to incorporate inside the monkey bread but also on top.

Pour the sauce over the dough balls. Bake for 30 to 35 minutes until bubbly and golden brown. Allow to rest for 5 minutes once removed from the oven. Flip onto a platter to serve and drizzle with an additional sauce.

Garnish with more chopped herbs if desired. Serve.


Upgrade a classic monkey bread recipe with a bourbon and bacon twist. But don't forget the classic caramel sauce that brings it all together

Prep time: 25 minutes

Cook time: 45 minutes