Orange-Vanilla Monkey Bread Recipe

This Orange-Vanilla Monkey Bread is a gooey and buttery recipe, which is a fun, pull-apart bread made incredibly easy with refrigerated biscuits, a bright orange sugar, and a rich vanilla-butter sauce. It’s the perfect treat for a weekend breakfast or brunch, ready in about an hour.

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Orange-Vanilla Monkey Bread Ingredients

• 3 cans (7.5 Ounces Each) Buttermilk Biscuits (not the flaky kind), kept cold
• 1 cup Granulated Sugar
• Zest of 2 whole Oranges
• 1 dash Salt
• 2 sticks Salted Butter
• 3/4 cup Brown Sugar
• 1 Tbsp. Vanilla Extract
• Nonstick cooking spray, for the pan

How To Make Orange-Vanilla Monkey Bread

1. Prep Oven and Pan: Preheat the oven to 350°F. Generously grease a Bundt or tube pan with nonstick cooking spray.
2. Make the Orange Sugar: In a large zip-top plastic bag, combine the granulated sugar, the orange zest, and a dash of salt. Seal the bag and shake it around until the zest is fragrant and thoroughly combined with the sugar.
3. Coat the Biscuits: Open the cold cans of biscuits and cut each biscuit into quarters. Drop the pieces into the bag of orange sugar, seal it, and shake vigorously until all the biscuit pieces are separated and evenly coated. Pour the coated pieces into the prepared Bundt pan.
4. Make the Sauce and Bake: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and vanilla until just barely combined. Pour this mixture all over the biscuit pieces in the pan.
5. Bake and Rest: Bake for 25 to 35 minutes, until the top of the biscuits are deep golden brown and cooked through. Remove the pan from the oven and let it sit on a wire rack for exactly 10 minutes.
6. Invert and Serve: After 10 minutes, place a large cake plate on top of the Bundt pan and, using oven mitts, carefully and quickly invert it. Let the hot caramel drizzle down the sides. Serve warm.

Recipe Tips

• How to keep the bread from sticking to the pan? This is the most important tip! You must generously grease the Bundt pan and then invert the bread after exactly 10 minutes of cooling. If you flip it too soon, it might be too loose. If you wait too long, the caramel will harden and stick to the pan like glue.
• How do I know when it’s fully baked? The top will be a deep golden brown, and the biscuits around the edge should look cooked through. To be sure, you can gently pull at a piece from the top center; it should be fluffy and cooked, not raw and doughy.
• Can I use a different kind of biscuit? For the best pull-apart texture, use standard-size refrigerated buttermilk or homestyle biscuits. Avoid the “flaky layers” or “Grands” style, as they don’t separate into pull-apart pieces as nicely.
• Why use cold biscuits? Keeping the biscuit dough cold until you’re ready to cut and coat it helps the pieces stay separate and makes them easier to handle.

What To Serve With Monkey Bread

This is an incredibly rich and decadent breakfast or brunch dish that stands perfectly on its own. It needs no other accompaniment. For a beverage pairing, it is fantastic with:

• A strong, hot cup of black coffee to cut the sweetness
• A cold glass of milk

How To Store Monkey Bread

• Room Temperature: This is best eaten warm, fresh from the oven. If you have leftovers, they can be stored in an airtight container at room temperature for up to 2 days.
• Reheat: Gently reheat individual portions in the microwave for 15-20 seconds to re-melt the caramel and soften the bread.

Monkey Bread Nutrition Facts

• Serving: 1 serving
• Calories: 480 kcal
• Carbohydrates: 70g
• Protein: 6g
• Fat: 22g
• Saturated Fat: 14g
• Sugar: 50g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Garlic Cheese Bread Recipe
• Homemade Cinnamon Raisin Bread Recipe
• Monkey Bread Muffins Recipe