Description
This Fluffy Orange Zest Monkey Bread is a delightful pull-apart treat perfect for brunch, holiday mornings, or a cozy weekend breakfast. Soft, buttery biscuit pieces are coated in a sweet, cinnamon-orange sugar mixture and drizzled with caramel for a golden, gooey, irresistible dessert. The bright citrusy notes from the orange zest add a refreshing twist that balances the sweetness perfectly, making it a recipe everyone will love.
Ingredients
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2 cans refrigerated biscuit dough (16.3 oz each)
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1 cup granulated sugar
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2 teaspoons ground cinnamon
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1/2 cup unsalted butter (1 stick), melted
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1/2 cup packed brown sugar
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Zest of 1 large orange
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1 teaspoon vanilla extract
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Optional: powdered sugar for dusting
Instructions
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Preheat your oven to 350°F (175°C). Grease a bundt pan generously with butter or nonstick spray.
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Open the refrigerated biscuit dough and cut each biscuit into quarters. Place in a medium bowl.
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In a separate bowl, combine granulated sugar, cinnamon, and orange zest. Mix thoroughly.
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Toss each biscuit piece in the sugar-zest mixture until fully coated. Layer coated pieces evenly in the prepared bundt pan.
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In a small saucepan over low heat, melt butter and brown sugar together. Stir in vanilla extract until smooth.
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Pour the warm caramel mixture evenly over the layered biscuit pieces in the pan.
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Bake for 35–40 minutes, or until golden brown and cooked through. A toothpick inserted in the center should come out clean.
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Allow the monkey bread to cool in the pan for 5–10 minutes, then invert onto a serving plate. Dust with powdered sugar if desired and serve warm.
Notes
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For a more intense citrus flavor, add a teaspoon of orange extract.
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Optional toppings include chopped nuts, powdered sugar, or a simple orange glaze.
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Monkey bread is best enjoyed warm, straight from the oven, but can be reheated successfully.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes