Tony and Dan's Sticky Piggy Bread Recipe
Goodness from a Cast Iron Dutch Oven
Worry not, friends! We attended a rally and I have a new source of potluck favorites to share with you!
Oh boy, this is one for the crowd. Here is a super deluxe version of pull-apart bread, or monkey bread. This recipe, however, just keeps layering the goodness until it’s a veritable goodness overload!
Dan and Tony really knock it out of the park with their Sticky Piggy Bread.
We didn’t know what a treat this was going to be and we were supposed to get on the road early Sunday morning. However, after hearing about this afternoon delight, we scrambled to rearrange our plans so we could stick around long enough to enjoy this sticky, sweet, cinnamon-rich treat. And I believe I’ve tod you before how much I LOVE cinnamon!
Tony and Dan cooked this Sticky Piggy Bread with hot briquettes in a cast iron dutch oven. But it could also be baked in an RV oven, in any oven-safe baking dish. Often, I believe people use a bundt pan.
One thing I might have done differently is to turn out the cooked bread onto a plate or something so the syrupy, buttery, sweet goop at the bottom could pour over the top. Instead, we just dug it out with spoons. But, as shown below, I didn’t let a single drop go to waste. Don’t mess with a cinnamon addict!
Tony and Dan’s Stick Piggy Bread Recipe
The ingredients:
3 tubes Refrigerated biscuit dough*
12 strips Bacon
3/4 cup Sugar
1 tsp Cinnamon
1 cup Butter, salted
1/2 cup Brown Sugar
1/4 cup Maple Syrup
1 bottle Caramel Sauce
The Instructions:
Preheat charcoal briquettes. Line cast iron dutch oven with foil and parchment paper.
Cook and roughly chop bacon, and set aside.
Cut each biscuit into quarters. *Can use honey butter, buttermilk, or regular biscuits.
Combine sugar with cinnamon in a gallon-sized plastic bag, seal bag and shake to mix. Add biscuit quarters to bag. Seal and vigorously shake until cinnamon sugar mixture evenly coats all the pieces of dough.
Melt butter and brown sugar together. Add maple syrup and stir until combined.
Layer dough pieces in the pan. Squeeze on a generous layer of caramel sauce.
Pour sweet butter mixture over the caramel. Squish biscuit pieces down into the butter mixture so they’re all coated and/or submerged. Add bacon pieces on top.
Place dutch oven on 14-15 hot briquettes and cover. Add 14-15 briquettes on top of the lid. (Can also bake in 350-degree oven) Bake for about 45-45 minutes or until dough is cooked. Let stand for five minutes, if you can!
Try not to burn your fingers as you tear off pieces!
