Cook the bacon in a skillet over medium heat until crispy, then transfer to a paper towel-lined plate.

Brush the warm bacon strips with maple syrup on both sides and set aside.

Slice the glazed donuts in half horizontally.

Turn the donut halves inside out so that the glazed sides face the interior of the sandwich to prevent burning.

Heat a clean skillet or griddle over medium-low heat and melt the butter.

Place the bottom donut halves in the skillet, cut-side down.

Layer two slices of cheddar cheese and two strips of maple bacon on each donut half.

Top with the remaining donut halves, cut-side up.

Grill for 2 to 3 minutes per side, pressing lightly with a spatula, until the cheese is fully melted and the exterior is toasted.

Remove from heat and serve immediately.