Ingredients
- 1 1/2 cups sugar, divided
- 2 tea. cinnamon
- 2 (16.3 oz) cans refrigerated biscuits, quartered and rolled into balls.
- 1/2 cup butter
- 1/2 cup maple syrup
- 1 (16 oz) pkg. maple bacon, cooked and crumbled
- 1 cup roughly chopped pecans
Preparation
Step 1
Preheat oven to 350 degrees. Spray a 15 cup cast iron Bundt pan with cooking spray.
In a large bowl, stir together 3/4 cup sugar and the cinnamon. Working in batches, toss biscuit pieces in cinnamon sugar, coating completely; shake off excess. Reserve remaining cinnamon sugar (about 3/4 cup)
In a small saucepan, melt butter over medium-high heat. Stir in maple syrup and remaining 3/4 cup sugar; bring to a boil. Stir in reserved cinnamon sugar; cook until sugar is melted, 2-3 minutes.
Sprinkle 1/4 cup bacon and 1/4 cup pecans in prepared Bundt pan. Drizzle with 1/4 of sugar mixture. Arrange one layer of biscuit pieces in pan; repeat payers twice. Top with remaining bacon, pecans, and sugar mixture.
Bake until biscuits are cooked through, about 35 minutes. Let cool in pan for 10 minute3s; invert onto a serving platter.