Bacon-Brown Sugar Monkey Bread

By á-47

Ingredients

• 4 slices bacon
• 1 cup packed brown sugar
• 1 recipe Maple-Nut Butter (use 1/3 cup)
• 1/4 cup whipping cream
• 1 Tbsp. vanilla
• 1/4 tea. Chinese five-spice powder
• 1 16 oz. loaf frozen sweet roll dough, thawed
• 1 cup chopped pecans
• 1 cup golden raisins
• MAPLE-NUT BUTTER
• 1 cup butter, softened
• 1/2 cup pecan halves, toasted
• 1/4 cup maple syrup

Preparation

Step 1

Make Maple-Nut butter: In a food processor combine butter, pecans and syrup. Cover and process until nuts are finely chopped. Store leftover mixture in refrigerator and serve with pancakes, waffles, or french toast. Makes about 1 1/2 cups.

In a large skillet cook bacon over medium heat until crisp. Drain, reserving 2 Tbsp. of the drippings in skillet. Drain bacon on paper towels; crumble bacon. Add brown sugar, 1/3 cup Maple Nut Butter, and whipping cream to the skillet with the drippings; stir until melted. Stir in vanilla and spice.

Lightly grease a 10" fluted tube pan; set aside. Cut thawed bread dough into 1-1 1/2" pieces. Arrange 1/3 of bread pieces, half of the crumbled bacon, half of the pecans, and half of the raisins in prepared tube pan. Drizzle 1/3 of the whipping cream mixture evenly over the bread pieces. Top with another 1/3 of the bread pie3ces and the remaining bacon, pecans, and raisins. Drizzle with another 1/3 of the whipping cream mixture. Top with the remaining bread pieces and the remaining whipping cream mixture.

Cover and let rise in a warm place until almost double in size (about 45 minutes)

Meanwhile, preheat oven to 350 degrees. Bake in the preheated oven for 35-40 minutes or until bread springs back when lightly touched. Cool in pan on a wire rack for 10 minutes. Invert onto a serving platter; remove pan.

Serve warm.