Introduction
Remember those childhood mornings, the smell of something sweet wafting from the kitchen, promising a delicious start to the day? Well, get ready to relive that magic, because today we’re diving into a recipe that’s pure comfort and joy: Orange Monkey Bread! This isn’t your grandma’s sticky, gooey cinnamon roll (though we love those too!). This version brings a bright, citrusy twist that’s utterly irresistible. It’s so incredibly simple, you’ll wonder why you haven’t made it a million times already, and it’s perfect for any occasion, from a lazy weekend brunch to a special holiday gathering.
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, this is a treat you can whip up in no time.
- Easy: We’re using simple pantry staples and refrigerator biscuits, so no fancy skills required!
- Giftable: Package it up nicely, and it makes a thoughtful homemade gift for neighbors, friends, or teachers.
- Crowd-pleasing: Who can resist pull-apart bread coated in sweet, zesty goodness? Everyone will be asking for seconds!
Ingredients
Here’s what you’ll need to make this delightful Orange Monkey Bread. It’s all about simple ingredients coming together to create something truly special:
- 3 (7.5 ounce) cans refrigerated biscuits: The magic starts with these! They’re the foundation of our pull-apart bread.
- 1 ¼ cups granulated sugar: For that classic sweet coating.
- 2 tablespoons orange zest (from 2 large oranges): This is where the sunshine comes in! Don’t skip zesting your oranges – it’s packed with flavor.
- ½ cup (1 stick) unsalted butter, melted: The richness that helps everything meld together.
- ½ cup orange juice: To add another layer of that wonderful orange flavor and help moisten the biscuits.
- 1 (8 ounce) package cream cheese: Cubed, these little pockets of creamy goodness are the secret weapon for an extra special touch.
How to Make It
Alright, let’s get our hands a little sticky and create some deliciousness. Grab your apron, and let’s go!
- Preheat your oven and prep your pan: First things first, get your oven humming at 350°F (175°C). While that’s warming up, generously grease your Bundt pan or a 9×13 inch baking dish. This is super important to make sure your beautiful monkey bread releases easily.
- Get those biscuits ready: Open up those cans of biscuits (carefully, they can pop!). Separate them and then, using a knife or a pizza cutter, cut each biscuit into four equal pieces. Think bite-sized pieces of heaven!
- Create your flavor coating: In a shallow bowl, combine your granulated sugar and that lovely orange zest. Give it a good stir so the zest is nicely distributed throughout the sugar. This is our flavor magic dust!
- Mix up the wet ingredients: In a separate, slightly deeper bowl, pour in your melted butter and the fresh orange juice. Whisk them together until they’re well combined.
- Dip and coat: Now for the fun part! Take each biscuit piece, dip it into the butter-orange juice mixture, letting any excess drip off for a second. Then, gently roll it in the orange-sugar mixture, making sure it’s well coated.
- Arrange in the pan: Place the coated biscuit pieces into your prepared Bundt pan or baking dish. Pack them in snugly, but don’t be afraid to leave a little space so they can expand beautifully as they bake.
- Add the creamy surprise: Now, take your cream cheese package, cut it into small cubes, and dot them all over the top of the biscuit pieces in the pan. These will melt into creamy pockets as it bakes.
- Bake to golden perfection: Pop the pan into your preheated oven and bake for about 20-25 minutes. You’re looking for that gorgeous golden brown color and for the biscuits to be cooked through.
- Cool and invert: Once it’s out of the oven, let it sit in the pan for just a few minutes to cool slightly. Then, carefully invert it onto a serving plate. If you used a Bundt pan, this step is pure drama and anticipation!
Substitutions & Additions
This recipe is wonderfully adaptable! Here are a few ideas to make it your own:
- For a deeper orange flavor: Add a teaspoon of orange extract to the butter-orange juice mixture.
- Add a glaze: While it’s cooling, whisk together some powdered sugar with a little more orange juice or milk to create a simple glaze. Drizzle it over the warm monkey bread for extra sweetness and visual appeal.
- Spice it up: A pinch of cinnamon or cardamom in the sugar mixture can add a lovely warmth.
- Nutty crunch: Sprinkle some chopped pecans or walnuts over the top before baking for a delightful texture contrast.
- Citrus variety: Don’t have oranges? Lemon or even a mix of lemon and orange zest would be delicious too!
Tips for Success
A few pointers to ensure your Orange Monkey Bread turns out perfectly every time:
- Don’t overwork the dough: When coating the biscuit pieces, be gentle. You don’t want to tear them.
- Ensure even coating: Make sure each piece is well-dipped and rolled in the sugar mixture for maximum flavor.
- Prep ahead: You can prepare the biscuit pieces and coat them in the sugar mixture the night before. Store them in an airtight container in the refrigerator. Then, in the morning, simply arrange them in the pan, dot with cream cheese, and bake.
- Bundt pan specifics: If using a Bundt pan, make sure it’s very well-greased, especially in the crevices, to prevent sticking.
How to Store It
Leftover Orange Monkey Bread (if there are any!) can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, a few seconds in the microwave or a short stint in a warm oven will bring back that delicious freshness.
FAQs
Got questions? We’ve got answers!
Can I use homemade biscuit dough instead of refrigerated cans?
Yes, you can! If you have a favorite homemade biscuit recipe, feel free to use that. Just make sure to cut it into bite-sized pieces before coating and baking.
What kind of pan is best for monkey bread?
A Bundt pan is traditional and creates a beautiful presentation, but a 9×13 inch baking dish works perfectly too. You might need to adjust the baking time slightly depending on your pan.
Is this recipe very sweet?
It’s definitely a sweet treat, but the orange zest and juice help to balance the sweetness with a bright, zesty flavor. If you prefer something less sweet, you can reduce the amount of sugar in the coating slightly.
Can I make this ahead of time?
You can prepare the coated biscuit pieces the night before and store them in the refrigerator. Just add the cream cheese and bake when you’re ready!
Zesty Orange Monkey Bread
Equipment
- Bundt pan or 9x13 inch baking dish Generously grease before use.
- shallow bowl For sugar mixture.
- Slightly deeper bowl For wet ingredients.
- Knife or pizza cutter To cut biscuits.
Ingredients
Main Ingredients
- 3 7.5 ounce cans refrigerated biscuits Separate and cut into four equal pieces each.
- 1.25 cups granulated sugar
- 2 tablespoons orange zest From 2 large oranges.
- 0.5 cup unsalted butter Melted, 1 stick.
- 0.5 cup orange juice
- 1 8 ounce package cream cheese Cubed.
Instructions
- Preheat oven to 350°F (175°C). Generously grease a Bundt pan or a 9x13 inch baking dish.
- Open biscuit cans, separate biscuits, and cut each biscuit into four equal pieces.3 7.5 ounce cans refrigerated biscuits
- In a shallow bowl, combine granulated sugar and orange zest.3 7.5 ounce cans refrigerated biscuits
- In a separate bowl, whisk together melted butter and orange juice.3 7.5 ounce cans refrigerated biscuits
- Dip each biscuit piece into the butter-orange juice mixture, then roll in the orange-sugar mixture.3 7.5 ounce cans refrigerated biscuits
- Arrange the coated biscuit pieces in the prepared pan, packing them snugly.3 7.5 ounce cans refrigerated biscuits
- Dot the top of the biscuit pieces with the cubed cream cheese.3 7.5 ounce cans refrigerated biscuits
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Let cool in the pan for a few minutes, then carefully invert onto a serving plate.