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Candied Bacon Monkey Bread

Lodge Cast Iron | February 13, 2018

This monkey bread is everything you want in a snack; it’s sweet and salty, smokey, a little bit spicy, and yes, bacon-y! Serve it plain or with your favorite dip for a crowd-pleasing hit. 

Prep Time
35 minutes
Cook Time
35-40 minutes
Cook it With Our
Monkey bread on a blue kitchen towel


  • Cooking spray
  • ½ pound center cut bacon (about 6-8 slices)
  • ½ cup unsalted butter, melted
  • 3 (8 ounce) cans crescent rolls
  • ½ cup packed dark brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon dry mustard
  • ⅛ teaspoon (pinch) cayenne pepper
  • Dipping sauce for serving (optional)


  1. Preheat oven to 350 F and grease fluted cake pan with cooking spray.
  2. Cook bacon until slightly crispy. Drain and cool, then chop finely.
  3. Cut rolls in quarters with a sharp knife and roll each triangle up starting with the longest end, then pinch the ends together to form a ball. 
  4. Mix together salt, sugar and spices and chopped bacon. 
  5. Place ⅓ of dough balls in fluted cake pan, sprinkle with ⅓ sugar mix, pour over ⅓ melted butter and repeat.
  6. Bake 35-40 minutes, or until the sugar is melted and the dough is golden brown. 
  7. Rest 10 minutes, then flip. Enjoy warm with your favorite dipping sauce.
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Contributed By: Lodge Cast Iron

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