Best 6 Overnight Orange Glazed Monkey Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the tantalizing aroma of freshly baked Overnight Orange Glazed Monkey Bread, a delightful treat that combines the irresistible flavors of sweet and tangy oranges with the soft, fluffy texture of homemade bread. This delectable dish is a perfect blend of classic comfort food and a touch of citrusy zest, making it an ideal choice for breakfast, brunch, or a special occasion. With its incredibly easy overnight preparation and the addition of a luscious orange glaze, this monkey bread promises an explosion of taste in every bite. Discover the magic of this recipe and create a culinary masterpiece that will leave your taste buds dancing with joy.

**Additional Recipes Included:**

- **Classic Monkey Bread:** Experience the timeless recipe that started it all. This classic version uses cinnamon and sugar to create a warm, comforting flavor that brings back childhood memories.

- **Chocolate Chip Monkey Bread:** Chocolate lovers, rejoice! This variation adds decadent chocolate chips to the mix, creating a rich, indulgent treat that will satisfy your sweet cravings.

- **Caramel Monkey Bread:** Drizzle this monkey bread with a luscious caramel sauce for a sweet and sticky delight. The combination of gooey caramel and soft bread is simply irresistible.

- **Apple Pie Monkey Bread:** For a taste of autumn, try this apple pie-inspired monkey bread. With chunks of apples and a sprinkle of cinnamon, it's like having apple pie in a pull-apart form.

- **Pumpkin Monkey Bread:** Embrace the fall flavors with this pumpkin-spiced monkey bread. The warm spices and moist pumpkin bread will make your kitchen smell like a cozy autumn day.

Let's cook with our recipes!

ORANGE MONKEY BREAD



Orange Monkey Bread image

Orange monkey bread - it's sticky, it's gooey, it's orangey, it's caramelly, it's decadent. Perfect for the kid in all of us.

Provided by Joanna Cismaru

Categories     cake     Dessert

Time 55m

Number Of Ingredients 7

15 ounce Pillsbury Buttermilk Biscuits (cold (2 cans))
1/2 cup sugar (granulated)
1 orange (zested)
1/4 cup orange juice
8 tablespoon butter (unsalted (1 stick))
1/2 cup brown sugar (packed)
1/4 teaspoon salt

Steps:

  • Preheat the oven to 350 F degrees.
  • Open all the cans of biscuits and each biscuit into quarters. Fill a large Ziploc bag with the white sugar, the orange zest, and the dash of salt. Seal the bag and shake it until the zest and the sugar are totally combined. Add the biscuit pieces to the bag, seal it and shake it around until all the biscuit pieces are coated in the orange sugar. Don't give up, keep shaking until each piece is nicely coated. Pour the pieces into a bundt pan and set it aside.
  • In a medium pan over medium heat, melt the butter then stir in the brown sugar and orange juice until just barely combined. Pour the mixture all over the biscuit pieces.
  • Bake for 40 minutes, or until the top of the biscuits are golden brown. Then remove the pan from the oven and set it on a rack. Let the pan sit for at least 10 minutes, then turn the cake out of the pan onto a cake plate.

Nutrition Facts : Calories 272 kcal, Carbohydrate 36 g, Protein 2 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 21 mg, Sodium 386 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving

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

BACON MONKEY BREAD WITH ORANGE GLAZE



Bacon Monkey Bread with Orange Glaze image

Bacon and orange are the stars in this sweet and savory monkey bread. The homemade dough takes some time to make, but the result is a perfectly fluffy dessert you'll want to make for your family time and time again. Drizzle with a sweet orange glaze or serve on the side for dipping.

Provided by James Briscione

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 20

3/4 cup milk
4 tablespoons unsalted butter, cut into pieces
1/4 cup granulated sugar
1/4 cup warm water (about 110 degrees F)
1 1/4 teaspoons active dry yeast (about half of a 1/4-ounce package)
2 large eggs, lightly beaten
3/4 teaspoon kosher salt
3 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
Nonstick cooking spray
6 slices bacon (about 4 ounces)
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1/4 cup light brown sugar
Nonstick cooking spray
1 cup granulated sugar
1 tablespoon ground cinnamon
Finely grated zest of 1 orange (about 1 tablespoon)
1 cup confectioners' sugar
4 teaspoons milk
1 teaspoon orange juice
1 teaspoon orange zest

Steps:

  • For the sweet dough: Heat the milk in a small saucepan over medium-high heat until it just starts to simmer, about 4 minutes. Remove from the heat. Stir in the butter and granulated sugar until melted. Set aside to cool.
  • Put the warm water in a small liquid measuring cup and stir in the yeast. Let it sit until foamy, about 5 minutes.
  • Combine the milk mixture, yeast mixture, eggs, salt and half the flour in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until smooth, about 2 minutes. Slowly add the remaining flour, mixing until a smooth ball forms. Increase the speed to medium-high and continue to knead the dough until very smooth and elastic, about 5 minutes. Coat a large bowl with nonstick cooking spray, then place the dough inside. Cover with plastic wrap and let it rise in a warm place until doubled in size, 60 to 75 minutes.
  • For the bacon and assembly: Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes. Transfer to a paper-towel-lined plate to drain. Reserve the bacon drippings. Chop the cooked bacon into 1/2-inch pieces.
  • Stir together 4 tablespoons of the butter and the brown sugar in a small bowl until combined. Spray a 3-quart Bundt pan with nonstick cooking spray, then use a pastry brush to brush the butter-sugar mixture all over the inside of the pan.
  • Punch down the dough and invert it onto a worksurface lightly dusted with flour. Cut the dough into 1-inch pieces, then roll into balls (about 36 balls). Microwave the remaining 8 tablespoons butter in a medium microwave-safe bowl until melted, about 1 minute. Add the reserved bacon drippings to the butter and stir to combine. Stir together the granulated sugar, cinnamon and orange zest in another medium bowl. Roll each dough ball first in the melted butter, then coat in the cinnamon-sugar mixture. Layer in the prepared pan, scattering some of the chopped bacon as you go between the layers. Cover with plastic wrap and let it rise in a warm place until almost doubled in size, about 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Cover the pan with foil and bake until the edges are lightly browned and the dough has puffed and started to set, about 30 minutes. Uncover and bake until well browned and cooked through, about 20 minutes more.
  • Let it sit 15 minutes, so it has time to cool slightly, then run a small offset spatula around the edges of the pan and invert the monkey bread onto a serving platter.
  • For the orange glaze: Meanwhile, whisk the confectioners' sugar, milk, orange juice and zest together in a small bowl until smooth; it should be thick but pourable. Drizzle over the monkey bread or serve on the side for dipping if desired.

OVERNIGHT MONKEY BREAD



Overnight Monkey Bread image

Provided by Alton Brown

Categories     dessert

Time 11h50m

Yield 12 servings

Number Of Ingredients 15

4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray
8 ounces unsalted butter, approximately 16 tablespoons
8 ounces light brown sugar, approximately 1 cup packed
1/2 teaspoon ground rosemary
3 ounces raisins, approximately 3/4 cup
2 1/2 ounces unsalted butter, melted, approximately 5 tablespoons
1 teaspoon ground rosemary

Steps:

  • For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
  • In a small saucepan over medium heat, combine the 8 ounces of unsalted butter, brown sugar, rosemary, and raisins. Cook, stirring occasionally, until the butter is melted and the sugar is dissolved. Pour half of the topping into the bottom of 2 bundt pans and set aside. Cover and store the other half of the topping in the refrigerator until the next morning.
  • Place the melted butter and rosemary for the coating in a medium shallow bowl and stir to combine. Once the dough has risen, turn out onto a lightly floured surface. Portion the dough into 1-ounce pieces; roll each piece into a ball. (You should have approximately 36 balls.) Roll the balls in the melted butter and rosemary.
  • Divide the balls evenly between the 2 bundt pans. Cover with plastic wrap and place in the refrigerator overnight or up to 16 hours.
  • Remove the bread from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the bread. Close the oven and let the bread rise until slightly puffy looking, 20 to 30 minutes. Once the bread has risen, remove it and the shallow pan of water from the oven.
  • Preheat the oven to 350 degrees F.
  • Once the oven is ready, place the bread on the middle rack and bake until slightly golden on top, approximately 25 to 30 minutes, or until the internal temperature reaches 190 degrees F on an instant-read thermometer.
  • Place the remaining topping in a small saucepan and set over medium heat. Reheat until the mixture is pourable, approximately 5 minutes. Fifteen minutes into baking, pour the remaining topping over the bread, and finish cooking. Cool on a wire rack for 5 minutes, then invert onto a platter or cutting board. Serve immediately.

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.

GLAZED ORANGE PULL-APART BREAD RECIPE BY TASTY



Glazed Orange Pull-Apart Bread Recipe by Tasty image

This citrusy monkey bread levels up store-bought biscuit dough into a decadent pull-apart dessert. Quarter the biscuits and toss in a mixture of sugar, butter, orange zest, and vanilla, then bake to golden brown perfection and finish with a creamy orange glaze. You won't be able to keep your hands away!

Provided by Tikeyah Whittle

Categories     Desserts

Time 1h25m

Yield 12 servings

Number Of Ingredients 9

2 sticks unsalted butter, melted and cooled, plus more for greasing
2 cans refrigerated biscuit
½ cup granulated sugar
½ cup light brown sugar, packed
1 teaspoon vanilla extract
½ teaspoon kosher salt
2 oranges, zested
1 ½ cups powdered sugar, sifted
2 tablespoons orange juice

Steps:

  • Preheat the oven to 325°F (160°C). Brush a 10-cup Bundt pan with melted butter.
  • Cut each biscuit into quarters and transfer to a large bowl. Add the melted butter, granulated sugar, brown sugar, vanilla, salt, and orange zest and toss to coat the biscuit pieces evenly. Transfer the mixture to the prepared pan and gently press in an even layer.
  • Bake until golden brown and puffed, 50-55 minutes. Transfer the pan to a baking sheet and let cool for 10 minutes, then invert the bread onto the baking sheet and let cool for 20 minutes more.
  • Meanwhile, stir together the powdered sugar and 2 tablespoons orange juice in a small bowl to form a thick glaze. Add more orange juice as needed to achieve your desired consistency.
  • Drizzle the glaze evenly over the cooled bread, then transfer the bread to a platter and serve.
  • Enjoy!

Nutrition Facts : Calories 353 calories, Carbohydrate 62 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, Sugar 33 grams

Tips:

  • Use fresh, juicy oranges for the best flavor.
  • Be sure to zest the oranges before juicing them to get the most flavor.
  • Don't overmix the dough, or the monkey bread will be tough.
  • Use a sharp knife to cut the dough into pieces, or the dough will be difficult to separate.
  • Bake the monkey bread until it is golden brown and the glaze is bubbly.
  • Serve the monkey bread warm, with extra glaze on top.

Conclusion:

This overnight orange-glazed monkey bread is a delicious and easy-to-make breakfast or brunch recipe. The orange glaze gives the monkey bread a sweet and tangy flavor, and the cinnamon-sugar mixture adds a touch of warmth and spice. This recipe is perfect for a crowd, and it can be made ahead of time, making it a great option for busy mornings.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #healthy     #breads     #easy     #coffee-cakes     #dietary     #3-steps-or-less     #4-hours-or-less

Related Topics