Best Orange Bubble Bread Recipes

ORANGE-CHOCOLATE BUBBLE BREAD

Steps:

• Heat oven to 375°F. Using 1 tablespoon of the butter, generously grease 12-cup fluted tube pan. Place remaining butter in small microwave-safe bowl. Microwave on HIGH for 30 seconds or until melted; stir.
• Separate dough into 16 rolls. Cut each in half crosswise. Place half of the roll pieces, cut edge down, in greased pan. Spoon and spread half of marmalade over rolls, avoiding touching sides of pan. Drizzle with half of melted butter. Layer with remaining roll pieces and marmalade. Sprinkle with chocolate chips. Drizzle with remaining butter.
• Bake at 375°F. for 22 to 32 minutes or until rolls are golden brown and dough appears done when slightly pulled apart. Cool in pan for 2 minutes. Invert onto serving platter. Cool 15 minutes.
• Stir icing to soften. Spread over warm bread. Slice or pull apart bread to serve.

ORANGE BUBBLE BREAD

Steps:

• 1. Preheat oven to 350. Spray bundt pan with pam, set aside.
• 2. Have melted butter in bowl. Mix both sugars, pecans, zest and cinnamon in another medium bowl. Stuff each biscuit with a piece of cream cheese. When all are stuffed, roll in butter and then roll in sugar mixture, placing in bundt pan. If you have any sugar and butter left over, sprinkle over biscuits.
• 3. Place in oven and bake for 45 min. until golden brown. Remove from oven, and let sit for a few min, while preparing glaze. In bowl, mix powdered sugar and orange juice. Invert bubble bread onto plate and drizzle with glaze. Enjoy!

ORANGE BUBBLE BREAD

Steps:

• In a small bowl, dissolve yeast and 1 teaspoon sugar in warm milk; set aside. In a large bowl, combine 3-1/2 cups flour, salt and remaining sugar. Cut in butter until crumbly. Stir in eggs. Stir in yeast mixture and enough remaining flour until mixture forms a firm ball (mixture will be slightly sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Meanwhile, for syrup, combine the orange juice, marmalade, sugar, butter and orange zest in a saucepan. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool to room temperature. Place 1/2 cup syrup and 1/2 cup coconut on the bottom of a greased 10-in. tube pan., Punch dough down. Turn onto a lightly floured surface; divide into 32 pieces. Roll each into a 1-in. ball. Dip each into remaining orange syrup. Place 16 balls in prepared pan. Sprinkle with half of the raisins and 1/4 cup coconut. Top with remaining balls, raisins and coconut. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 40-50 minutes or until golden brown. Cool for 5 minutes before inverting bread onto a serving plate.

ORANGE-CHOCOLATE BUBBLE BREAD

Steps:

• Heat oven to 375°F. Using 1 tablespoon of the butter, generously grease 12-cup fluted tube pan. Place remaining butter in small microwave-safe bowl. Microwave on HIGH for 30 seconds or until melted; stir.
• Separate dough into 16 rolls. Cut each in half crosswise. Place half of the roll pieces, cut edge down, in greased pan. Spoon and spread half of marmalade over rolls, avoiding touching sides of pan. Drizzle with half of melted butter. Layer with remaining roll pieces and marmalade. Sprinkle with chocolate chips. Drizzle with remaining butter.
• Bake at 375°F. for 22 to 32 minutes or until rolls are golden brown and dough appears done when slightly pulled apart. Cool in pan for 2 minutes. Invert onto serving platter. Cool 15 minutes.
• Stir icing to soften. Spread over warm bread. Slice or pull apart bread to serve.