Orange Monkey Bread: The Zesty Twist on a Classic
If you’re familiar with the sweet allure of cinnamon and sugar monkey bread, then brace yourself for an aromatic twist that is sure to brighten up your breakfast table!
2 cans of refrigerated biscuit dough (approx. 16 biscuits)
1/2 cup unsalted butter, melted
1 cup granulated sugar
1 tablespoon orange zest (from 1-2 large oranges)
1/4 cup fresh orange juice
Optional: Powdered sugar for dusting
Preparation: Begin by preheating your oven to 350°F (175°C). Grease a bundt pan or any round baking dish of your choice.
Orange Sugar Mix: In a medium-sized bowl, combine the granulated sugar and orange zest. Mix until well incorporated.
Prep the Dough: Take each biscuit and tear or cut it into quarters.
Dunk and Toss: Dip each biscuit piece into the melted butter, making sure it’s well-coated. Then roll it in the orange sugar mixture.
Layering: Arrange the sugar-coated biscuit pieces into the prepared baking dish, layering them on top of one another.
Orange Drizzle: Mix the fresh orange juice into any remaining melted butter. Pour this orange-butter mix evenly over the biscuit pieces in the baking dish.
Bake: Place your dish in the oven and let it bake for about 30 minutes, or until it turns golden brown and the center is cooked through.
For Crispy Lovers: If you’re a fan of the golden crispy top, let it bake as is. But if you prefer a softer finish, cover the dish with foil for the last 10 minutes of baking.
Serve: Once baked, remove from the oven and let it sit for a few minutes. Then, flip the bread onto a plate, dust with optional powdered sugar if desired, and let the pulling apart commence!