Best 5 Orange Vanilla Monkey Bread Recipes

ORANGE MONKEY BREAD

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.

BREAKFAST ORANGE MONKEY BREAD

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 CARAMEL MONKEY BREAD

Steps:

• 1. Preheat oven to 350. Brush a bundt or angel food pan well with butter.
• 2. Measure sugar into a small mixing bowl. Zest both oranges into the sugar, and mix with a fork thoroughly. Pour prepared sugar into a gallon zip bag. Squeeze juice to measure 1/4 c and set aside.
• 3. Melt butter in the same bowl you mixed the sugar in. Trying to keep the biscuits cold, open tubes and cut each biscuit in 1/4's.
• 4. COAT BISCUIT PIECES: Roll biscuit pieces in melted butter(you may have to rewarm the butter to keep it liquid). Drop each buttered piece in the zip bag with orange sugar. Toss to coat well. Remove biscuit pieces from sugar and drop into prepared pan, trying to keep the level fairly even.
• 5. MAKE CARAMEL: Using the remaining orange sugar, add fresh sugar to it to measure 3/4c. Place sugar in a heavy sauce pot over medium high heat and melt the sugar WITHOUT STIRRING. Pick up the pan and swirl it around as it becomes liquid. When it reaches a LIGHT golden color, quickly add the orange juice and swirl to stop the browning. Then add the corn syrup, salt and butter. Continue to cook (should be simmering)for 2-3 minutes. Remove from heat and stir in vanilla. Pour over the biscuit pieces and bake for 25-30 minutes.
• 6. Remove pan from oven and allow it to rest for 5 minutes. Then carefully place large plate over the top and invert onto the plate. Allow the Monkey Bread to cool for at least 10 minutes, before eating!

ORANGE BREAD

Steps:

• Preheat the oven to 350 degrees F. In a large mixing bowl, cream the butter and both sugars together with an electric mixer. Beat in the eggs, one at a time, then mix in the orange juice, vanilla, and orange zest. Add the flour, baking powder, salt, orange zest, and vanilla and mix together well. Generously butter and flour a 10 inch bundt pan and scoop the batter into it, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the sides shrink away from the pan and the center of the loaf springs back. Cool the pan on a rack for 10 minutes, then turn out onto a round platter. Sprinkle a little confectioners sugar over the top of the bread and serve warm or at room temperature, accompanied by small pots of cranberry butter.

ORANGE-VANILLA MONKEY BREAD

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.