Get ready to fall in love with the most delightful breakfast treat: this easy Orange Monkey Bread. Made with simple canned biscuits and a bright, zesty orange glaze, it’s a pull-apart bread that’s ridiculously fun to eat and even easier to make. It’s the perfect centerpiece for a holiday brunch, a lazy weekend morning, or whenever you need a sweet, citrusy pick-me-up.
This recipe transforms store-bought biscuit dough into a warm, gooey, cinnamon-sugar-coated masterpiece. Each bite is infused with a vibrant orange flavor that tastes like pure sunshine. Forget complicated yeast doughs; this is the shortcut to a bakery-quality treat your whole family will devour.
Why This Orange Monkey Bread Recipe is a Must-Try
If you’re looking for a guaranteed crowd-pleaser, this is it. This isn’t just another sweet roll recipe; it’s an experience. The pull-apart nature makes it interactive and perfect for sharing.
- Incredibly Easy: We use refrigerated canned biscuits, which takes all the guesswork out of the dough. It’s a simple, foolproof method.
- Packed with Flavor: A double dose of citrus from fresh orange zest and juice creates a glaze that’s bright, fresh, and perfectly sweet.
- Perfectly Gooey Center: We have tips to ensure every single piece is cooked through, with no doughy center in sight.
- Versatile: It’s a fantastic recipe for brunch, dessert, or a special holiday breakfast. Looking for another breakfast showstopper? Try our Sausage Hashbrown Breakfast Casserole.
The Simple Ingredients You’ll Need
The beauty of this recipe is its short and accessible ingredient list. You likely have most of these items in your pantry and fridge already.
For the Monkey Bread
- Refrigerated Biscuit Dough: Two cans of regular-sized (not “Grands”) refrigerated buttermilk biscuits are the key to making this easy.
- Granulated Sugar: Used to create the classic sweet coating on each piece of dough.
- Cinnamon: Provides that warm, classic spice that pairs beautifully with orange.
- Unsalted Butter: Melted butter is the glue that holds the cinnamon sugar to the dough and creates that irresistible gooey sauce.
For the Zesty Orange Glaze
- Powdered Sugar: The base of our simple, sweet glaze.
- Fresh Orange Juice: Provides a bright, authentic citrus flavor. Please don’t use bottled!
- Orange Zest: The secret weapon! Zest contains essential oils that deliver a powerful punch of orange aroma and taste.
Step-by-Step Instructions for Perfect Orange Monkey Bread
Follow these simple steps, and you’ll have warm, gooey monkey bread ready in no time. It’s a fun recipe to make with kids, too!
- Prep Your Pan and Sugar: First, preheat your oven to 350°F (175°C). Generously grease a 10- or 12-cup Bundt pan. In a large zip-top bag, combine the granulated sugar and cinnamon. Seal the bag and shake it well to mix.
- Cut and Coat the Biscuits: Open the cans of biscuits and separate them. Cut each biscuit into quarters. Place the biscuit pieces into the cinnamon-sugar bag, a dozen or so at a time. Seal and shake until every piece is evenly coated.
- Assemble the Bread: Arrange the sugar-coated biscuit pieces in the prepared Bundt pan, creating an even layer. Melt the butter in a microwave-safe bowl. Pour the melted butter evenly over the biscuit pieces in the pan.
- Bake to Golden Perfection: Place the Bundt pan on a baking sheet to catch any potential drips. Bake for 30-35 minutes, or until the top is deep golden brown and the center is cooked through. You can test for doneness by gently pulling a center piece out; it should be fluffy, not doughy.
- Cool and Invert: Let the monkey bread cool in the pan for about 5-10 minutes. This is a crucial step! It allows the caramel sauce to set slightly. Then, place a large serving plate over the Bundt pan and carefully flip it over to release the bread.
- Make and Drizzle the Glaze: While the bread cools, whisk together the powdered sugar, fresh orange juice, and orange zest in a small bowl until smooth. Drizzle the vibrant orange glaze all over the warm monkey bread before serving.
Pro Tips for a Flawless Breakfast Bake
Want to guarantee your Orange Monkey Bread turns out perfectly every time? Follow these expert tips.
- Grease the Pan Well: Don’t skimp on this step! A well-greased Bundt pan is essential for a clean release. Use butter or a baking spray that contains flour.
- Don’t Overcrowd the Pan: Use a 10- or 12-cup Bundt pan to give the biscuits enough room to expand and cook evenly. An overcrowded pan can lead to a doughy center.
- Check for Doneness: The top will brown faster than the inside cooks. If it’s getting too dark, tent it loosely with aluminum foil for the last 10 minutes of baking.
- Fresh is Best: For the most vibrant flavor, use freshly squeezed orange juice and fresh zest. It makes a world of difference compared to bottled juice. If you love fresh fruit flavors, you might also enjoy our delightful Raspberry Ricotta Cake.
Delicious Variations to Try
While the classic recipe is a winner, you can easily customize it to your liking. Here are a few ideas to get you started:
- Add Cream Cheese: Cut one block of softened cream cheese into small cubes. Tuck the cubes in between the biscuit pieces for pockets of tangy, creamy goodness.
- Include Nuts: For a bit of crunch, add 1/2 cup of chopped pecans or walnuts to the cinnamon-sugar mixture.
- Cranberry Orange: During the holidays, add 1/2 cup of dried cranberries for a festive twist. They pair wonderfully with the orange.
How to Store, Reheat, and Make Ahead
Enjoying this delicious pull-apart bread later is easy with these simple storage and reheating instructions.
Storing Leftovers
Store any leftover Orange Monkey Bread in an airtight container at room temperature for up to 2 days. If you store it in the refrigerator, it may become hard, so room temperature is best.
Reheating
To bring back that fresh-from-the-oven warmth and softness, reheat individual portions in the microwave for 15-20 seconds. This will make the glaze and caramel sauce gooey again.
Make-Ahead Instructions
You can assemble the monkey bread the night before. Place the coated biscuit pieces and butter in the greased pan, cover tightly with plastic wrap, and refrigerate. The next morning, let it sit at room temperature for about 30 minutes while the oven preheats, then bake as directed. You may need to add 5-10 minutes to the baking time. For another make-ahead friendly dish, check out these Easy Ham and Cheese Sliders.
Orange Monkey Bread FAQs
Absolutely! You can use a sweet yeast dough recipe, like one for cinnamon rolls. Let the dough rise, then punch it down, cut it into pieces, coat, and bake as directed in this recipe. The baking time may vary slightly.
Yes! Assemble the coated biscuit pieces in the greased pan, cover it tightly with plastic wrap, and refrigerate overnight. The next morning, let it sit on the counter while the oven preheats, then bake as directed. You may need to add 5-10 minutes to the bake time.
The top should be a deep golden brown. The most reliable test is to gently pull a piece from the very center of the bread. If it’s fluffy and cooked through, it’s done. If it still looks doughy, bake for another 5-10 minutes, tenting with foil if the top is getting too dark.
The key is to not let it sit in the pan for too long after baking. Let it cool for only 5-10 minutes before inverting it onto a serving platter. This allows the buttery sugar mixture to set slightly but not long enough to re-absorb and become soggy.
If you don’t have a Bundt pan, you can use a 9×13 inch baking dish or two 9-inch round cake pans. The shape will be different, but it will be just as delicious. Monitor the baking time, as it may be slightly shorter in a shallower pan.
The Ultimate Orange Monkey Bread Recipe
Orange Monkey Bread (The Easiest, Zestiest Recipe!)
Equipment
- 1 10 or 12-cup Bundt Pan
- 1 Large Zip-top Bag
- 2 Mixing Bowls
Ingredients
For the Monkey Bread
- 2 cans (16.3 oz each) refrigerated buttermilk biscuits Do not use 'Grands' or flaky layers style.
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 cup unsalted butter melted
For the Zesty Orange Glaze
- 1 cup powdered sugar sifted
- 2 tbsp fresh orange juice
- 1 tsp orange zest
Instructions
- Preheat oven to 350°F (175°C). Generously grease a 10- or 12-cup Bundt pan with butter or non-stick baking spray.
- In a large zip-top bag, combine the granulated sugar and ground cinnamon. Seal and shake until well combined.
- Separate the biscuits and cut each one into quarters.
- Working in batches, add about a dozen biscuit pieces to the cinnamon-sugar bag. Seal and shake gently to coat all pieces evenly. Arrange the coated pieces in a single layer in the prepared Bundt pan.
- Melt the butter in the microwave. Pour the melted butter evenly over the biscuit pieces in the pan.
- Bake for 30-35 minutes, until the top is deep golden brown and the center is cooked through. If the top browns too quickly, tent it loosely with foil for the last 10 minutes.
- Let the monkey bread cool in the pan on a wire rack for 5-10 minutes before inverting it onto a serving plate.
- While the bread cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, fresh orange juice, and orange zest until smooth.
- Drizzle the orange glaze over the warm monkey bread. Serve immediately.
Notes
Tip 2: Ensure the pan is very well greased to prevent the sugar from sticking and to ensure a clean release.
Tip 3: Test for doneness by gently pulling apart a piece from the center; it should be fluffy and cooked, not doughy.
Share This Delicious Recipe!
If you loved this zesty and gooey Orange Monkey Bread, don’t keep it to yourself! Share it with your friends and family. Pin this recipe on Pinterest to save it for later and help others discover their new favorite breakfast treat!
