Delish Maple Bacon Donut Sticks

There’s something about the combination of maple and bacon that always feels a little mischievous and a lot comforting. Delish Maple Bacon Donut Sticks are my favorite kind of weekend treat—golden on the outside, cloud-soft inside, with a glossy maple drizzle that catches the light and the tiniest crunch of salty-sweet bacon on top. They’re the kind of thing that makes the kitchen smell like a cozy bakery—warm sugar in the air, a gentle smoky note, and that familiar hush that falls when everyone leans in for the first bite. If you love a good sweet-and-salty moment, these hit it just right. No fuss, just a little joy on a plate.

The first time I made them, I remember the morning was slow and bright. The sun was sliding across the table in stripes, making my half cup of coffee look more poetic than it tasted. Our son padded in wearing mismatched socks, hair pointing in every direction, and asked in a whisper if he could “check” the bacon. The dog settled in by the oven like it was a television show, chin on paws, tracking every move. My husband turned on a soft playlist, the kind that makes you want to shuffle around in slippers, and we did. There were a few tiny hiccups—the maple glaze was a smidge thicker than I meant, and I discovered a mysterious bacon shortage that could be traced to a small, greasy fingerprint trail—but honestly, that’s the charm. When we finally sat down, donut sticks still warm, the glaze barely set, it was quiet in the nicest way. Everyone had the “oh wow” look. We didn’t say much, just reached for napkins and ate, grateful for a morning that felt like a hug.

Why You’ll Love This Delish Maple Bacon Donut Sticks

– The smell alone is worth it: maple in the air, a hint of butter, and crisp bacon doing that cozy, toasty thing.
– Crisp edges, tender insides—the kind of texture that makes you close your eyes for a second.
– Sweet meets salty in a way that feels playful, not heavy. One stick leads to another.
– They’re shareable and fun, perfect for little hands to hold and dunk, and equally lovely for a quiet grown-up coffee moment.
– Faster and easier than the usual donut project, but it tastes like you “really did something” in the kitchen.
– Flexible: dress them up for brunch or keep them simple for a weeknight dessert treat.
– They do well even after they’ve sat for a bit—still delightful, still snackable.

Slow Moments

I like to make these when the house is still waking up. The kitchen is cool, and the counters are a clean slate, save for a little bowl of maple and a spoon that keeps finding its way back to my lips. The bacon whispers in the pan, and I stand there stirring the glaze, watching the way it ribbons off the spoon and gathers back into itself. I check a stick, press it gently, listen for that delicate crackle on the surface. In the window, a neighbor’s dog trots past, and our own dog answers by inching closer to the oven like proximity equals possibility.

There’s a welcome pause while everything rests just enough to drizzle. The playlist turns to a piano track, the kind that fills the spaces without crowding them. I give a little shake of maple over the sticks, then scatter the bacon. It’s the best part—tiny flecks of salty crisp landing on syrupy glaze, a satisfying little clink-clink when they hit the plate. Someone comes through asking if it’s “time yet.” I hand over a corner to taste, and the nod I get back tells me it’s the kind of morning we’ll remember. We move slowly, passing a plate, sharing napkins, stealing sips of each other’s coffee and cocoa. There’s no rush, no big production. Just warm fingers, sticky lips, and the kind of quiet that feels like care.

Time-Saving Hacks

– If you’re a step-ahead person, cook the bacon the night before and keep it chilled. It crumbles beautifully when cold, and you’ll thank yourself in the morning.
– Stir the maple glaze ahead, too. It keeps well and can be loosened with the tiniest splash of milk or maple if it’s thick.
– Keep a small jar of finely chopped nuts at the ready—pecans or walnuts add a lovely crunch without extra work.
– Make a small batch when it’s just you; warm, fresh donut sticks are cozy company for an afternoon coffee.
– If it’s one of those long days, give yourself permission to take shortcuts. The pleasure is in the warm bite, not in impressing anyone.
– Slow down when you drizzle. A gentle pause lets the glaze find its shape and cling in glossy ribbons—a prettier finish, and somehow it tastes better.

Serving Ideas

– For a simple morning: a plate of warm donut sticks, a bowl of berries, and mugs of coffee or milky tea.
– For a brunch spread: scrambled eggs, a little bowl of sliced oranges, and a pitcher of cold brew or fresh-squeezed juice.
– For the kids: serve with cold milk and a sprinkle of cinnamon sugar over the top—fun and unfussy.
– For a dessert moment: a scoop of vanilla ice cream, warm donut sticks on the side, and an extra drizzle of maple, just because.
– Add a whisper of sea salt flakes right before serving. The sparkle and snap are so good with maple.
– If you love a nutty crunch, finish with toasted pecans or almonds. It adds a bakery-style feel with almost no effort.

Tips & Mistakes

I’ve learned a few gentle truths. If your glaze looks too thick, it probably is—add a tiny bit more liquid and stir until it falls off the spoon in soft sheets. If it’s too thin, no worries; a quiet simmer or a little extra powdered sugar brings it back in line. Don’t rush the dusting of bacon; add it while the glaze is still tacky so it adheres like confetti on wet paint.

One time I stacked them while the glaze was still wet (impatience is real), and they did that awkward peel-apart thing that takes the glaze with it. Not the end of the world, but now I give them a few minutes of space. And taste your bacon first—some are saltier than others. If yours is particularly bold, go lighter on the finishing pinch of salt. Oh, and keep an eye on any nearby “quality control” helpers. Ours have been known to redistribute bacon from the platter to their pockets.

Storage Tips

If by some miracle you have leftovers, let them cool completely before tucking them away. I slide them into a tin or a container with a piece of parchment between layers to keep the glaze from smudging. They’re surprisingly lovely at room temperature with a cup of afternoon coffee—the maple settles, the bacon softens just a touch, and the whole bite feels gentle.

For a next-day refresh, a brief warm-up does wonders. A few minutes in a low oven or a quick air-kiss of heat brings back the edges without melting the glaze into a puddle. I avoid the fridge if I can; it makes the glaze sweaty. These also make a sweet little lunchbox treat, wrapped loosely in parchment, where they hold up well until noon.

Variations and Substitutions

I’ve tried a few easy twists and loved most of them. A hint of orange zest in the glaze brings a sunny brightness that feels special in winter. A pinch of cinnamon or cardamom leans cozy, especially on chilly mornings. If you’re craving a deeper note, brown the butter for your glaze first—just a little nutty whisper and suddenly you’re in fancy donut territory.

For the bacon, go with what you like. Thick-cut stays a bit chewy on top, which my husband adores. Thinner shatters into crisp bits that make the most satisfying crackle. Turkey bacon works when we’re keeping it lighter—it won’t be quite the same, but the maple still sings. A little chocolate drizzle turns this into a celebratory dessert; maple and chocolate are more compatible than you’d think. And if nuts are your thing, toasted pecans or hazelnuts give a very bakery-case finish. I tried a heavily smoked salt once and found it bossy—just a whisper of flaky salt is better.

Frequently Asked Questions

Delish Maple Bacon Donut Sticks

Golden-fried donut sticks dipped in a rich maple glaze and showered with crisp bacon crumbles—sweet, salty, and completely irresistible for breakfast or dessert.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 can refrigerated buttermilk biscuit dough 16.3 oz tube
• ▢ 0.25 cup all-purpose flour for dusting
• ▢ 4 cups vegetable oil for frying
• ▢ 8 slices thick-cut bacon cooked crisp and crumbled
• ▢ 1.5 cups powdered sugar
• ▢ 0.5 cup pure maple syrup
• ▢ 2 tablespoons milk plus more to thin if needed
• ▢ 0.5 teaspoons vanilla extract
• ▢ 0.125 teaspoons fine salt
• ▢ 0.25 cup chopped pecans optional

Instructions

Preparation Steps

• Cook bacon in a skillet over medium heat until very crisp. Transfer to a paper towel–lined plate and crumble once cooled.
• Pour vegetable oil into a heavy pot to a depth of about 2 inches and heat to 350°F, monitoring with a thermometer.
• Open the biscuit dough and separate the biscuits. On a lightly floured surface, cut each biscuit in half to form 2 strips, then gently stretch each into a 5-inch stick.
• Fry donut sticks in batches, 1 to 2 minutes per side, until deep golden brown. Transfer to a wire rack set over a sheet pan to drain.
• Make the maple glaze: In a bowl, whisk powdered sugar, maple syrup, milk, vanilla, and salt until smooth and pourable. Add a splash more milk if needed.
• Dip warm donut sticks into the glaze, letting excess drip off. Sprinkle immediately with crumbled bacon and pecans if using.
• Let the glaze set for a few minutes and serve warm.

Notes

For best texture, serve within a few hours of frying. To re-crisp, warm in a 350°F oven for 5 minutes. Use real maple syrup for the richest glaze flavor.