Delish Maple Bacon Donut Sticks

These Maple Bacon Donut Sticks are what happens when breakfast and dessert elope in Las Vegas and come back with a bacon-studded souvenir. Picture golden, fluffy sticks—easier to fry than round donuts because we’re not in geometry class—dipped in shiny maple glaze and showered with crispy bacon shards. They’re sweet, salty, sticky, and very much worth the nap you’ll need afterwards. Why try them? Because you deserve a portable donut that doubles as a coffee dunker and a conversation stopper. Also, bacon.

The first time I made these, my husband tried to help by “pre-cooking” the bacon in the microwave on a paper towel throne, which instantly fused to the bacon like a tragic craft project. The kids circled the kitchen chanting “donut sticks” like tiny, sugar-obsessed seagulls. I used a pan that was definitely too small, pretended it was fine, and created an enthusiastic oil volcano. We still ate every last stick, standing over the sink like raccoons. Yes, this pan is too small. No, I won’t wash fewer dishes.

Time-Saving Hacks

– Use refrigerated biscuit dough in a pinch. Is it “authentic?” No. Is it delicious? Also no—but then it becomes weirdly fantastic once glazed and bacon-ed.
– Air fryer? Yep. 375°F, a light oil spritz, a few minutes per side. The texture is different, but your house won’t smell like a fry shack.
– Mix the glaze in a zip-top bag. Snip a corner and drizzle like you mean it. Then throw the bag away and claim “I cleaned.”
– Bake the bacon on foil, then crumple and toss. The sheet pan never happened.
– Double-batch the glaze. It keeps, and future-you loves shortcuts. Present-you will pretend you planned this.

Serving Ideas

– Dunk in hot coffee, preferably the strong kind that forgives last night’s decisions.
– Side of scrambled eggs, so you can say “protein” while inhaling sugar sticks.
– Serve with fruit if you need to feel wholesome. Strawberries do an excellent job of pretending this is a health food.
– Brunch board with these sticks, berries, and cheese. Invite friends or don’t. More for you.
– Serve with wine if the kids drove you nuts. It’s called pairings, Brenda.

What to Serve It With

– Fresh berries and whipped cream (store-bought, I’m not a hero).
– A salty breakfast sausage or crispy hash browns to keep the savory vibes in the chat.
– Vanilla yogurt for dipping—trust me, it slaps.
– Extra maple syrup for people who like to live dangerously sticky.

✔Tips & Mistakes

– Don’t crowd the oil. Overcrowding = pale, sad sticks that taste like regret.
– Oil too hot? They’ll burn outside, raw inside. Use a thermometer or your spidey-senses if you like chaos.
– Let the sticks cool slightly before glazing or the glaze slides off like it’s ghosting you.
– Chop the bacon small so every bite smacks. Big chunks fall off and become “chef’s snacks,” which is just theft with sprinkles.
– If using biscuit dough, split each biscuit in half, stretch into sticks, then fry. A little wrong, extremely right.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep glazed sticks in a single layer with parchment in between so they don’t glue themselves together.
– Re-crisp in a 350°F oven for 5–7 minutes. Glaze after reheating or don’t—this is a judgment-free glaze zone.
– Freeze unglazed sticks up to a month. Thaw, warm, glaze, bacon confetti, victory dance.

✔Variations and Substitutions

– No bacon? Use toasted pecans, candied walnuts, or crispy coconut flakes. It’s still brunch cosplay.
– Maple swap: honey or brown sugar glaze with a splash of vanilla. Not maple, still magic.
– Add cinnamon or espresso powder to the glaze if you like your donuts with a side of drama.
– Gluten-free dough works—just handle gently and watch the fry time.
– Bake instead of fry at 400°F until golden, then glaze while warm. Your smoke alarm will miss you.

Delish Maple Bacon Donut Sticks

Crispy, golden donut sticks made from biscuit dough, dipped in a silky maple glaze and showered with crunchy, smoky bacon. Easy to fry, impossible to resist.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 can refrigerated jumbo biscuit dough 16.3 oz tube (8 biscuits)
• ▢ 0.25 cup all-purpose flour for dusting
• ▢ 4 cups vegetable oil for frying
• ▢ 6 slices thick-cut bacon cooked until very crisp, crumbled
• ▢ 2 cups powdered sugar for maple glaze
• ▢ 0.33 cup pure maple syrup grade A or B
• ▢ 2 tbsp milk more as needed for consistency
• ▢ 1 tsp vanilla extract
• ▢ 0.25 tsp maple extract optional, boosts maple flavor
• ▢ 0.125 tsp fine salt

Instructions

Preparation Steps

• Cook bacon in a skillet over medium heat until very crisp. Drain on paper towels and crumble. Set aside.
• Pour vegetable oil into a heavy pot to at least 2 inches depth and heat to 350°F. Set a wire rack over a sheet pan or line a plate with paper towels.
• Lightly dust your work surface with flour. Separate the biscuits. Cut each biscuit lengthwise into 2 sticks, then gently roll or stretch each to about 5 inches long.
• Fry 3 to 4 sticks at a time until deep golden, about 60 to 90 seconds per side. Maintain oil at 350°F. Transfer to the rack to drain and cool slightly.
• Make the glaze: In a bowl, whisk powdered sugar, maple syrup, milk, vanilla, maple extract, and salt until smooth. Adjust with a splash more milk for a thinner glaze or more sugar to thicken.
• Dip warm donut sticks into the glaze, letting excess drip back into the bowl. Place on the rack and immediately sprinkle with crumbled bacon. For extra coverage, dip a second time after the first layer sets.
• Serve warm. Best enjoyed within a few hours of frying.

Notes

Safety first: use a deep-fry thermometer and never leave hot oil unattended. Air fryer option: brush sticks lightly with oil and air fry at 350°F for 6 to 8 minutes, flipping halfway, then glaze and top with bacon. Use real maple syrup for best flavor; maple extract is optional but intensifies the maple notes.