Monkey Bread gets a bold southern makeover in this Bacon Jalapeño Honey Monkey Bread—savory bacon, sticky honey and a hint of jalapeño heat combine with tender biscuit dough for an unforgettable breakfast or brunch centerpiece.
Oh wow—this one is a keeper. I first imagined this spin on monkey bread after tasting a decadent brunch dish in San Diego: a jalapeño bacon waffle drizzled with honey. That salty, sweet, spicy combo stuck with me and inspired this recipe. The result transforms classic sticky monkey bread into a savory-sweet showstopper perfect for weekend brunch, potlucks, or any time you want something comforting with a kick.
If you’re new to monkey bread, it’s often called sticky bread or bubble loaf: bite-sized pieces of soft dough baked together and coated in a buttery, sticky glaze. Traditionally sweet, this version balances the sweetness of honey with crispy bacon and diced jalapeños for a spicy, savory contrast. It’s easy to assemble and makes a dramatic presentation when inverted from a bundt pan.
Bacon Jalapeño Honey Monkey Bread Ingredients
- 2 (16.3 oz) cans refrigerated buttermilk biscuits
- ½ cup cooked bacon, crumbled
- ½ cup jalapeños, seeded and diced (adjust quantity for heat level)
- 1 cup honey
- ¾ cup butter, melted
Bacon Jalapeño Honey Monkey Bread Instructions
- Preheat the oven to 350°F (175°C). Grease a 10–12 cup bundt pan well so the finished bread releases easily.
- Open the biscuit cans and cut each biscuit into quarters or bite-sized pieces.
- In a large bowl, gently toss the biscuit pieces with the crumbled bacon and diced jalapeños until distributed evenly.
- Arrange the biscuit mixture in the greased bundt pan, making sure pieces are packed but not overly compressed so they can bake through.
- In a separate bowl, whisk together the honey and melted butter until smooth and combined.
- Pour the honey-butter mixture evenly over the biscuit pieces in the bundt pan, allowing it to drizzle into the gaps.
- Bake in the preheated oven for about 45 minutes, or until the exterior is golden and the biscuits are cooked through. If the top browns too quickly, tent with foil for the last 10–15 minutes.
- When the bread is done, carefully place a large plate or serving platter over the bundt pan and invert it in one steady motion. Lift the pan away to reveal the sticky, glossy loaf. (Make sure the plate is larger than the pan to catch the honey-butter sauce.)
- Serve warm. Pull pieces apart with your fingers or slice with a serrated knife. This bread is best enjoyed the day it’s baked while the glaze is still sticky and the biscuits are tender.
This monkey bread is an extraordinary balance of flavors: the smoky crunch of bacon, the sweetness of honey, the buttery biscuit base and the bright heat of jalapeño. It’s substantial enough to serve as a brunch main or to share as a savory-sweet side at gatherings.
Tips and Variations
- For milder heat, remove all seeds and membranes from the jalapeños; for more heat, leave some seeds in or substitute a hotter pepper.
- Swap the honey for maple syrup or a combination of honey and brown sugar for a deeper caramel flavor.
- Make it vegetarian by omitting the bacon and adding sautéed mushrooms or caramelized onions for savory depth.
- To reheat, warm individual portions in the oven at low heat (300°F / 150°C) until heated through to preserve crisp edges and melty glaze.
Serve this pull-apart loaf at your next brunch, holiday brunch table or weekend breakfast. Guests will love tearing off pieces and savoring the mix of sweet, salty and spicy flavors. It’s an easy recipe with a big payoff.
Nutrition (per serving, approximate)
- Calories: 711 kcal
- Carbohydrates: 91 g
- Protein: 7 g
- Fat: 37 g (Saturated Fat: 14 g)
- Sodium: 1253 mg
- Sugar: 39 g
If you try this Bacon Jalapeño Honey Monkey Bread, it makes a memorable, crowd-pleasing dish—easy to prepare and impossible to resist. Enjoy experimenting with heat and sweetness to make it your own.