Orange Monkey Bread
Orange monkey bread is a fun twist on a classic sticky pull-apart bread. It's packed with soft, buttery biscuit pieces, bursts of citrusy orange zest, and a sticky, sweet glaze. Everyone will want to get their hands on this delicious dish!
Foto: The Recipe Critic
Ingredients
- ⅔ cup granulated sugar
- 3 tablespoons orange zest
- 2 (16.5-ounce) cans refrigerated biscuits
- 1 cup unsalted butter
- ¾ cup brown sugar
- ⅓ cup fresh orange juice
- ⅛ teaspoon salt
Steps
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Preheat the oven to 350 degrees Fahrenheit and grease a bundt pan with pan spray, making sure to coat the center and all crevices.
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Use a fork to mash 3 tablespoons orange zest into ⅔ cup granulated sugar until fragrant to release the oils.
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Cut 2 (16.5-ounce) cans refrigerated biscuits into quarters.
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Toss the biscuits in a large ziplock with the orange sugar until all of the biscuit pieces are fully coated.
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Transfer the biscuit pieces to the bundt pan, distributing them evenly.
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Add 1 cup unsalted butter, ¾ cup brown sugar, ⅓ cup fresh orange juice, and ⅛ teaspoon salt to a medium saucepan and cook over medium heat until boiling. Boil for 2 minutes before pouring the syrup over the biscuits in the pan.
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Bake for 30-35 minutes or until golden brown and the internal temperature reaches 190 degrees Fahrenheit. Let the monkey bread cool for 5-10 minutes before turning it upside down onto a heat-proof plate. Carefully lift the pan off and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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