Maple Bacon Pull-Apart Bread

Begin by preheating your oven to the desired temperature of 350 degrees F (175 degrees C).

Next, take a moment to prepare your baking vessel by spraying the inside of a 9-inch fluted tube pan with cooking spray, ensuring it's evenly coated.

In a large skillet, cook the bacon over medium-high heat until it reaches an even brown color, stirring occasionally and monitoring its progress for approximately 10 minutes. Remove the cooked bacon from heat and let it cool down before crumbling it into smaller pieces; discard any excess fat.

In a small saucepan, melt the margarine over medium heat. Gradually add brown sugar and maple syrup to the saucepan, stirring constantly until the mixture reaches a boil. Allow it to cook and stir for about 1 minute, or until it begins to foam.

In a resealable plastic bag, combine white sugar and cinnamon. Add biscuit pieces to the bag in batches of 6-8, shaking vigorously until they're evenly coated with sugar. Place the sugared biscuits on a plate and repeat this process to coat the remaining biscuit pieces.

Empty any leftover sugar mixture from the resealable bag into the maple syrup mixture. Place the saucepan over medium heat and stir until the sugar dissolves, taking about 2-3 minutes.

Create four distinct layers in your prepared pan by alternating the ingredients as follows: bacon, maple syrup mixture, biscuits. Finish with a final drizzle of maple syrup mixture.

Bake the assembled pan in your preheated oven until the biscuits are cooked through, which should take around 35 minutes. Remove the pan from the oven and let it cool in the same vessel for 10-20 minutes before inverting it onto a serving plate.