The classic cinnamon and sugar monkey bread is a recipe we all know and love. I was first introduced to it in middle school home ec class and the easy-to-make recipe has been on repeat ever since. While you really can’t go wrong with a flavor combo like cinnamon and sugar, we thought there was some opportunity for a fresh new take…
Allow us to introduce Orange Monkey Bread, the perfect treat for a weekend brunch or holiday breakfast. Made in the same pull-apart style as the original, just with zesty orange! It’s bound to make your house smell absolutely heavenly, and have everyone lining up for breakfast.
One of the best things about this orange monkey bread is that it’s incredibly easy to make. All you need is some refrigerated biscuit dough, butter, sugar, orange juice, and orange zest. The simple ingredients and process makes this a great recipe to make with little ones. Get them involved in the rolling process and your bread will be ready to pop in the oven in minutes! Bake for 30 minutes while you brew up some coffee and before you know it breakfast is ready. If you’re concerned about the top getting a bit too crispy, cover the pan with tinfoil for the last 10 minutes (but we personally love those buttery, crispy pieces!).
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INGREDIENTS
- 1 ½ cups sugar
- Zest of 1 orange
- ½ cup orange juice
- ½ cup butter (1 stick), melted
- 2 10oz cans biscuit dough
- Optional: 1 teaspoon orange extract
PREPARATION
- Preheat oven to 375 degrees F and grease a large bundt pan.
- In a small bowl, mix together the sugar and orange zest until well combined.
- In another small bowl, whisk together the orange juice, butter, and orange extract (if using).
- Cut biscuits into quarters and dip each piece in the orange juice mixture then roll in the sugar mixture. Place the coated dough pieces in the bundt pan to form an even layer.
- Pour any remaining orange juice mixture over the top and bake for 30-35 minutes.
- Allow bread to cool for 5 minutes after baking and then flip it onto a serving plate. Serve immediately.