Bourbon, Bacon, and Brown Sugar Monkey Bread

I’m just gonna come right out and say it – This is the best thing I’ve ever made.

THE best!!!

Like, all I want to do is pop bottles of champagne and throw money in the air and act all sorts of ridiculous because OMG you guys – this Monkey Bread is everything.


It’s no surprise that my fingers are rather sticky while typing this, because duh! – I can’t keep my hands off this damn bread.  Honestly at this rate I don’t even think physical restraints would work, I’d probably just gnaw right through them like some sort of possessed werewolf.  I mean, I literally had to force feed myself a bottle of rosé last night just so I would pass out and not eat anymore Monkey Bread.

Who lives like this?

I know I often make dramatic claims of not being able to stop shoving food in my face, but this is by far the most severe case I’ve ever suffered.  Like, I don’t even know how to begin explaining the 12 million different reasons you need to eat this, it’s that obnoxiously good.

I guess I’ll start with the booze.

Between me and you (and the rest of the internet for all eternity) I’ve been wanting to do a bourbon/brown sugar combo for quite a long time.  It just sounded like a match made in heaven, ya know?  Plus I love alliterations, plus I live with a bourbon aficionado, so there’s always some lying around the apt.  Of course I hemmed and hawed over how and when this duo was going to come into play – melodrama! – but then I stumbled upon Monkey Bread, and I had a vision.

Well, actually, first I eye-rolled at such a ridiculously named recipe, because I can’t miss an opportunity to throw shade.  But when I got over myself and looked a little deeper, I realized this could be something great.  This could be where my bourbon/brown sugar pairing could finally come to life.  This could be greatness!

And then?  Then I decided to add bacon.


I knoww.  Epic move, right?!  I guess it’s just apart of that alliteration thing, I wanted to sneak in one more “B” and bacon was the one to do it.  And good lord, did this little addition weeeerk.  My three B’s came together to make this Monkey Bread the most major-league treat ever, you will seriously die when you try this.  It’s like your basic Monkey Bread, but on steroids!

(Which is what you do in the major leagues anyway, right?)

This recipe has it’s fair share of moving parts, but overall I’d call it pretty easy.  Cooking up the bacon takes an extra step than normal, but you can cut up the biscuits and grease your bunt pan while it cooks, so the timing is still fluid.  When it comes to the bourbon, I’d enlist something high quality, because that taste is going to come through in the finished product.  Dave wasn’t too happy that I used his expensive stuff, but it’s only 2+ tablespoons worth, so I ignored him and did what I wanted anyway.  The bourbon doesn’t lend a boozy flavor per se, though again you can definitely taste it.  It’s more what it does to the other components, playing off the bacon and brown sugar and thickening the overall glaze into sticky icky gooey perfection.

Dave referred to this (I think) as a giant cinnamon roll/cinnamon bun/donut.  Frankly his mouth was stuffed so full I practically had to call an ambulance, so it’s hard to know exactly what he was saying.  But the gist is definitely that this is a sweet & savory buttery legend, ya dig?

And best of all, can you really beat a treat you can pull apart with your hands?  It’s like letting you be a savage, but in a totally acceptable way!

There’s pretty much nothing better than that.

Bourbon, Bacon, and Brown Sugar Monkey Bread

Yield: 10

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins


  • 2 cans Pillsbury Grands Buttermilk Biscuits (15oz each)
  • 8oz Bacon
  • 1 cup Dark Brown Sugar
  • 1/2 cup White Sugar
  • 3/4 cup Butter
  • 2 1/2 tbsps Bourbon
  • 1 tsp Cinnamon
  • Crisco & Cooking Spray to grease


  1. Using a sharp knife or kitchen scissors, chop bacon into chunks.  In very lightly greased skillet, brown bacon over medium heat until just beginning to crisp, ~10 minutes.  Drain as much fat from skillet as possible, then transfer to paper towel lined bowl to cool.
  2. While bacon cooks, dice each grands biscuit into four quarters.  Next, combine white sugar and cinnamon in Ziploc bag, then add in grands and shake all ingredients until each biscuit is evenly coated.  Set aside.
  3. Thoroughly grease metal bundt pan* with Crisco.  When ready, add in about half the biscuits, then sprinkle with a layer of bacon.  Further top with remaining biscuits and bacon, then set aside.
  4. In small pot melt butter over medium-low heat before whisking in brown sugar and bourbon until smooth.  Evenly pour mixture over biscuits, then bake at 350F for 30 minutes until cooked through.  Allow to cool slightly, then flip over on cake plate and immediately serve.

>> *I baked my bread in a metal bundt pan - Silicone bundt pans are poor conductors of heat, so I wouldn't use one for this recipe.  If you do, cooking time (and quality!) may be different.

get SOME.



    Pin It

38 Responses to “Bourbon, Bacon, and Brown Sugar Monkey Bread”

  1. #
    Sophia @ NY Foodgasm — April 21, 2014 @ 2:17 pm

    You madam are an evil genius! You are talking Sophia speak for sure- bourbon and bacon are the shit and monkey bread- WOW! I need to try this!


    • Christine replied: — April 22nd, 2014 @ 9:47 am

      haha Sophia I knew this would be right up your alley!! get on it girrrl, you don’t know what you’re missing!!! 😉


  2. #
    Dave — April 21, 2014 @ 2:52 pm

    She is not lying, this is the most epic dessert ever. I ate the whole thing in two days. Absoutley delicious!


  3. #
    Cindy @ Pick Fresh Foods — April 21, 2014 @ 11:16 pm

    Oh my goodness! I don’t think I’ve ever seen monkey bread looks so amazing!! Bourbon, bacon, brown sugar…I’d be that total savage wild-girl gobbling this up! Pinning!


    • Christine replied: — April 22nd, 2014 @ 9:50 am

      haha thanks Cindy!


  4. #
    Christina@Asoulfultwist — April 22, 2014 @ 8:17 am

    Bourbon, bacon, and brown sugar is officially the only way that monkey bread should be made after seeing these pictures! Looks great! :-)


    • Christine replied: — April 22nd, 2014 @ 9:51 am

      thanks Christina!


  5. #
    Natalie @ Tastes Lovely — April 22, 2014 @ 11:06 am

    CHRISTINE! I’m sorry for yelling, but this looks SOOOOO GOOD! I love salty & sweet, so I’m super glad you put bacon in here. Pinning this so I can make it immediately.


    • Christine replied: — April 23rd, 2014 @ 9:56 am

      oh my goodness yell away girrrl!!! I feel like you will totally love this – def give it a try!


  6. #
    Alyssa @ My Sequined Life — April 22, 2014 @ 3:45 pm

    OMG. That’s what I said out loud when I saw this. Love love loving all the “B’s” here. And my boyfriend would react the same way as your fiancé if I were to go tiptoeing over to his bourbon stash. But oh well, because THIS. BREAD.

    I know what I’ll be dreaming of until I get a chance to make it!


    • Christine replied: — April 23rd, 2014 @ 10:00 am

      haha boys and their bourbon, right? trust me Dave wasn’t made after he tried this, he literally crushed the whole thing in just a few days. lol def just go for it :)


  7. #
    Kathi @ Deliciously Yum! — April 22, 2014 @ 4:56 pm

    Oh no, you didn’t! Christine, you are totally speaking my language now. This salty, sweet and carby goodness seriously looks too good to be true!! You are definitely trying to bust bikini season for me, ha! Jk – there’s nothing wrong with taking this sticky yumminess to the beach, is there??


    • Christine replied: — April 23rd, 2014 @ 10:01 am

      oh girrrl this completely busted my bikini progress too!! the only positive is that you’ll gobble it up so quickly, it’ll only set ya back two or three days lol


  8. #
    Nicole ~ Cooking for Keeps — April 23, 2014 @ 11:59 am

    Bourbon, bacon and money bread? I’m diving in!


    • Christine replied: — April 23rd, 2014 @ 3:25 pm

      thanks Nicole!


  9. #
    Dana@ IveGotCake — April 23, 2014 @ 12:28 pm

    This is epic!


    • Christine replied: — April 23rd, 2014 @ 3:37 pm

      thanks Dana!


  10. #
    Chris @ Shared Appetite — April 23, 2014 @ 12:49 pm

    Damn you and your delicious, irresistible-looking, alliteration-perfect monkey bread!!! Just as I decided to start eating better and healthier, you throw this genius recipe at me?!?! C’mon. You’re killing me over here. I’m 100% going to need to make this. Like, I need to. So if my pants continue to be snug around the waist, we all know who’s fault it is now, don’t we?! Haha… I have no will-power!



    • Christine replied: — April 23rd, 2014 @ 3:56 pm

      ugh I know Chris!! I was really relating to your post yesterday abt getting back on the healthy-eating wagon, and now here I am being a total hypocrite! as long as you make this immediately before having company over, you’ll be all set- everyone will be fighting for a piece, so that’s portion control in my mind lol


  11. #
    Beth @ bethcakes — April 23, 2014 @ 12:52 pm

    OH my gosh. This is the greatest thing! I can’t believe you combined all those flavors into a monkey bread. I cannot get over this. :)


    • Christine replied: — April 23rd, 2014 @ 3:57 pm

      Beth it is so good!! legit been dreaming about it ever since we gobbled it all up (which, obv, didn’t take very long!)


  12. #
    Ashley @ My Midwest Table — April 23, 2014 @ 1:24 pm

    The three B’s? Yeah, I’m in. This looks all sorts of amazing. Love the sweet and salty combination of this bread. I don’t think I’d want to share it with anyone!


    • Christine replied: — April 23rd, 2014 @ 3:57 pm

      I barely shared it Ash! lol thanks for stopping by girrrl, this is def one to make!


  13. #
    Rachel @the dessert chronicles — April 23, 2014 @ 7:51 pm

    OMG, this looks absolutely insane! Bourbon and bacon?! Is this for real? I actually might have to make this tonight. I was trying to eat healthy but I don’t know if I can resist this one haha.


    • Christine replied: — April 25th, 2014 @ 10:05 am

      give in Rachel, it is SO worth it!!!


  14. #
    Regina — April 24, 2014 @ 12:41 pm

    Going to have to try this in the next few days. Does this freeze well? For instance, could I make a couple of these all at one time and freeze them then take them out for a bake sale (or guests). Would you assemble then freeze without baking first?

    Also, what about mailing them? Any suggestions on mailing (within the US). I have a friend in Texas (I live in Maryland), who would absolutely love this.


    • Christine replied: — April 25th, 2014 @ 10:12 am

      hi Regina! I’m not sure how big your freezer is or how many bundt pans you have lying around, but I would definitely assemble this and freeze before baking, wrapping the tops tightly with saran wrap, then aluminum foil to prevent freezer burn as much as possible. I’d also use a little more than 3/4 cup butter when freezing. As for mailing, that’s a tough one! (and you are a very nice friend!) I’d say mailing it in something like this will be your best bet:

      Good luck, and thanks so much for stopping by! xx


  15. #
    Melanie @ Carmel Moments — April 28, 2014 @ 1:51 pm

    Whoa! Utterly brilliant. That has to taste amazing. Pinning!
    Have a beautiful Monday Christine!


  16. #
    Shikha @ Shikha la mode — April 28, 2014 @ 3:41 pm

    I may or may not have died over how gooey and amaze this cake looks. Loving that cake platter display too!


  17. #
    Aly — May 2, 2014 @ 5:17 pm

    100% making this tomorrow morning for a Kentucky Derby party! Perfect! :)


    • Christine replied: — May 2nd, 2014 @ 5:34 pm

      That’s great Aly, it’s the perfect occasion! If you have any questions just shoot me a holler :) good luck & let me know how it comes out! xx


  18. #

    Hi Christine, My sister’s childhood friend replicated this recipe and posted pics on facebook. I think she found you through Pilsbury’s faebook page. Nice to make your acquaintance. These are classic flavors and I can just imagine the balance of flavors working perfectly in harmony. If I may offer a tip with your bacon: Put it in the freezer for 30-45 minutes before slicing it. It’ll make it easier to cut into batons.


    • Christine replied: — May 3rd, 2014 @ 2:10 pm

      That’s wonderful!! Thanks so much for letting me know! Do you happen to have the link? I’d love to see the pics, and I hope everyone enjoyed it! And awesome tip on the bacon, I’ll def be doing that next time around :) So glad you stopped by! xx


  19. #
    Brenda — December 10, 2014 @ 11:19 pm

    Is there anything I can substitute for the bourbon?


    • Brenda replied: — December 10th, 2014 @ 11:20 pm

      Vanilla maybe?


      • Brenda replied: — December 11th, 2014 @ 11:13 am

        Thank you. I don’t drink so I didn’t want to buy a bottle. The rum extract will be perfect.

        • Christine replied: — December 11th, 2014 @ 2:52 pm

          Awesome Brenda, good luck!! xx

Leave a Comment