Description
This Orange Monkey Bread is a bright and citrusy twist on a classic favorite. Refrigerated biscuits are coated in a fragrant orange sugar, then baked in a buttery orange sauce until golden and gooey. It’s a delightful and easy treat that’s perfect for brunch, dessert, or a special breakfast.
Ingredients
Units
Scale
- 2/3 cup granulated sugar
- 3 tablespoons orange zest
- 2 (16.5-ounce) cans refrigerated biscuits
- 1 cup unsalted butter
- 3/4 cup brown sugar
- 1/3 cup fresh orange juice
- 1/8 teaspoon salt
Instructions
- Prepare Pan: Preheat oven to 350°F (175°C). Grease a bundt pan with pan spray.
- Make Orange Sugar: Mash orange zest into granulated sugar until fragrant.
- Cut Biscuits: Cut refrigerated biscuits into quarters.
- Coat Biscuits: Toss biscuits in a large ziplock bag with the orange sugar until coated.
- Assemble Bread: Transfer biscuit pieces to the bundt pan, distributing evenly.
- Make Orange Sauce: Combine butter, brown sugar, orange juice, and salt in a saucepan. Cook over medium heat until boiling, then boil for 2 minutes.
- Pour Sauce: Pour the orange sauce over the biscuits in the pan.
- Bake: Bake for 30-35 minutes, until golden brown and the internal temperature reaches 190°F (88°C).
- Cool and Serve: Let cool for 5-10 minutes before inverting onto a plate. Carefully lift the pan and serve.
Notes
- Use fresh orange zest and juice for the best flavor.
- Ensure the biscuits are evenly coated with the orange sugar.
- Allow the bread to cool slightly before inverting to prevent it from falling apart.
Nutrition
- Serving Size: 1 serving
- Calories: 774 kcal
- Sugar: 42g
- Sodium: 1134 mg
- Fat: 42g
- Saturated Fat: 17g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 95g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 62mg
