Best Breakfast Orange Monkey Bread Recipes

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ORANGE MONKEY BREAD



Orange Monkey Bread image

A yummy variation of monkey bread.

Provided by brenda

Categories     Bread     Yeast Bread Recipes

Time 50m

Yield 10

Number Of Ingredients 5

1 ¼ cups sugar
1 tablespoon finely grated fresh orange zest
⅓ cup orange juice
¼ cup melted butter
2 (10 ounce) cans refrigerated biscuit dough, separated and halved

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease a 10-inch Bundt pan.
  • Toss the sugar and orange zest together in a small bowl. Whisk the orange juice and melted butter together in a separate small bowl.
  • Roll the biscuit dough pieces into balls. Dip each ball into the orange juice mixture and then roll in the sugar mixture. Arrange the coated balls evenly in the prepared pan. Pour the remaining orange juice mixture over the biscuits.
  • Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for a few minutes before turning out onto a serving platter. Serve warm.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 50.2 g, Cholesterol 12.8 mg, Fat 12.3 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 4.9 g, Sodium 592.2 mg, Sugar 29.8 g

OVERNIGHT ORANGE GLAZED MONKEY BREAD



Overnight Orange Glazed Monkey Bread image

This recipe came from a grocery flyer. My family loves monkey bread, and this sounds like a great twist on an old favorite! Prep time does not include rising time!

Provided by Chris Reynolds

Categories     Breads

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

1 (1/4 ounce) package active dry yeast
1/4 cup warm water
1/4 cup sugar, divided
3 3/4 cups flour
2 teaspoons salt
1 cup warm milk (100-110 F)
2 tablespoons butter, melted and cooled
1 cup light brown sugar
2 teaspoons cinnamon
2 tablespoons butter, melted, cooled
1 cup confectioners' sugar
2 tablespoons milk
1/4 teaspoon orange extract

Steps:

  • Mix yeast, warm water and 1 tbsp sugar together in a bowl; let stand for 5 minutes until bubbly. Add milk, butter, 1/2 flour, salt, and remaining sugar; mix with an electric mixer until combined and no longer lumpy. Add rest of flour and knead in by hand for 5 to 6 minutes. Cover and let rise for 1 hour.(Alternatively, use the soft dough cycle on your bread maker.).
  • Spray a fluted ring pan with cooking spray. Mix the brown sugar and cinnamon together in a bowl. Deflate the dough, pinch off a tablespoon, roll between palms (it helps to lightly oil hands as dough is very sticky), dip ball into melted butter, then roll in brown sugar mixture. Place evenly around the ring pan. Cover with plastic wrap and let rest overnight in refrigerator.
  • In the morning, remove the pan. Place in preheated oven (350 F). Bake for 30 to 35 minutes. Let sit for 5 minutes before turning onto serving plate. Stir together the confectioner's sugar, milk, and orange extract; pour evenly over bread. Garnish with candied citrus peel (Recipezaar #5319), if desired.

BREAKFAST ORANGE MONKEY BREAD



BREAKFAST ORANGE MONKEY BREAD image

I began thinking about a recipe for Orange Rolls made like Monkey Bread. So, I found a recipe like I had envisioned on allrecipes.com. It sounds so good and it got great reviews. What's not to like with this combination?

Provided by Jewel Hall

Categories     Other Breakfast

Time 45m

Number Of Ingredients 5

1 1/4 c sugar
1 Tbsp finely grated fresh orange zest
1/3 c orange juice
1/4 c butter, melted
2 can(s) (10 oz.) refrigerated biscuit dough, separated and halved

Steps:

  • 1. Preheat oven to 375 degrees F. Grease a 10 inch bundt pan with Butter Crisco.
  • 2. Toss sugar and orange zest together in a small bowl. Whisk the orange juice and melted butter together in a separate small bowl.
  • 3. Roll the biscuit dough pieces into balls. Dip each ball into the orange juice mixture then roll it in the sugar mixture. Arrange the coated balls evenly in the prepared pan. Pour the remaining orange juice mixture over the biscuits.
  • 4. Bake in preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for a few minutes before turning out onto a serving platter. Serve warm.

ORANGE MONKEY BREAD WITH STRAWBERRY COULIS



Orange Monkey Bread with Strawberry Coulis image

The Kids Baking Championship winner makes a pull-apart bread that's perfect for sharing.

Provided by Food Network

Categories     dessert

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10

Cooking spray
1 16-ounce tube refrigerated biscuit dough
3/4 cup granulated sugar
3 tablespoons packed light brown sugar
1 tablespoon finely grated orange zest
1 stick unsalted butter, melted
1 teaspoon pure vanilla extract
1 cup strawberries, chopped
1/2 cup granulated sugar
1 tablespoon fresh lemon juice

Steps:

  • Make the monkey bread: Preheat the oven to 375˚ and coat an 8-inch (6-cup) Bundt pan with cooking spray.
  • Cut each biscuit into 4 pieces. Whisk the granulated sugar, brown sugar and orange zest in a medium bowl until the zest is evenly distributed. Whisk the melted butter and vanilla in a separate bowl.
  • Dip the biscuit pieces in the butter mixture, then roll in the sugar mixture and arrange in the prepared pan. Bake until deep golden brown on top, 30 to 35 minutes.
  • Meanwhile, make the coulis: Combine the strawberries, granulated sugar and lemon juice in a medium saucepan over medium heat. Cook, stirring, until the sugar is dissolved and the mixture comes to a boil, about 5 minutes. Let cool slightly, then transfer to a blender and puree until smooth (or puree in the saucepan with an immersion blender). Strain through a fine-mesh sieve into a bowl and let cool.
  • Invert the monkey bread onto a plate while still warm; let cool slightly. Serve with the coulis.

ORANGE-VANILLA MONKEY BREAD



Orange-Vanilla Monkey Bread image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 55m

Yield 12 servings

Number Of Ingredients 7

1 cup granulated sugar
Dash kosher salt
Zest of 2 oranges plus juice of 1 orange
Three 7.5-ounce cans buttermilk biscuits (not the flaky kind), chilled thoroughly
2 sticks (1 cup) salted butter
3/4 cup packed brown sugar
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 350 F.
  • Fill a large ziptop bag with the granulated sugar, salt and orange zest. Seal the bag and shake it around until the zest and sugar are totally combined. Cut the chilled biscuits into quarters. Add the biscuit pieces to the bag, seal it and shake/toss it around until all the biscuit pieces are coated in the orange sugar. Pour the pieces into a bundt or tube pan and set aside.
  • In a medium pan over medium heat, melt the butter. Stir in the brown sugar, vanilla and orange juice until just barely combined. Pour the mixture all over the biscuit pieces, scraping the pan to get all the butter/brown sugar out. Let it settle for a second, then place the pan in the oven.
  • Bake until the top of the biscuits are golden brown, about 25 minutes. Transfer the pan to a rack and let it sit for at least 10 minutes (but no more than 15), then turn the cake out of the pan onto a cake plate. Let cool briefly before serving.

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