Orange Monkey Bread: The Zesty Twist on a Classic
If you’re familiar with the sweet allure of cinnamon and sugar monkey bread, then brace yourself for an aromatic twist that is sure to brighten up your breakfast table!
Ingredients:
2 cans of refrigerated biscuit dough (approx. 16 biscuits)
1/2 cup unsalted butter, melted
1 cup granulated sugar
1 tablespoon orange zest (from 1-2 large oranges)
1/4 cup fresh orange juice
Optional: Powdered sugar for dusting
Instructions:
Preparation: Begin by preheating your oven to 350°F (175°C). Grease a bundt pan or any round baking dish of your choice.
Orange Sugar Mix: In a medium-sized bowl, combine the granulated sugar and orange zest. Mix until well incorporated.
Prep the Dough: Take each biscuit and tear or cut it into quarters.
Dunk and Toss: Dip each biscuit piece into the melted butter, making sure it’s well-coated. Then roll it in the orange sugar mixture.
Layering: Arrange the sugar-coated biscuit pieces into the prepared baking dish, layering them on top of one another.
Orange Drizzle: Mix the fresh orange juice into any remaining melted butter. Pour this orange-butter mix evenly over the biscuit pieces in the baking dish.
Bake: Place your dish in the oven and let it bake for about 30 minutes, or until it turns golden brown and the center is cooked through.
For Crispy Lovers: If you’re a fan of the golden crispy top, let it bake as is. But if you prefer a softer finish, cover the dish with foil for the last 10 minutes of baking.
Serve: Once baked, remove from the oven and let it sit for a few minutes. Then, flip the bread onto a plate, dust with optional powdered sugar if desired, and let the pulling apart commence!
