Mouthwatering Orange Monkey Bread
Sticky-sweet, full of citrusy flavor, and easy to pull apart, this Orange Monkey Bread is a bright twist on a beloved classic—perfect for brunch, dessert, or anytime you're craving something special.
Ingredients
- 2 cans refrigerated biscuit dough
- 3/4 cup granulated sugar
- 1 tablespoon fresh orange zest
- 1/2 teaspoon ground cinnamon optional
- 1/2 cup unsalted butter
- 3/4 cup packed brown sugar
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- Additional orange zest or glaze for topping optional
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease a 10-inch bundt pan generously with butter or nonstick spray.
- Prepare the sugar coating: In a large zip-top bag or bowl, mix the granulated sugar, orange zest, and cinnamon if using.
- Cut and coat the biscuit dough: Cut each biscuit into quarters. Toss the pieces in the sugar mixture until well coated, working in batches if needed.
- Layer the dough in the bundt pan: Drop the coated dough pieces into the greased pan, loosely stacking them.
- Make the orange glaze: In a saucepan over medium heat, melt the butter. Stir in the brown sugar, orange juice, and vanilla extract. Cook and stir until smooth—about 2 minutes.
- Pour the glaze over the dough: Slowly drizzle the warm glaze evenly over the biscuit pieces in the pan.
- Bake: Place the pan in the oven and bake for 35 to 40 minutes, or until the top is golden brown and the center feels set.
- Cool slightly and flip: Let the bread cool in the pan for 10 minutes. Then carefully invert it onto a serving plate.
- Optional glaze topping: Mix powdered sugar with a little orange juice and drizzle it over the top for extra shine and sweetness.
- Serve warm: This bread is best enjoyed while still warm and gooey. Pull pieces apart and let the orange glaze do its thing.