From egg-dyeing to glazing the ham, we know a lot of time is spent in the kitchen around Easter. It is probably my second favorite holiday, after Thanksgiving. I especially love breakfast at Easter time. This Orange Monkey Bread would be perfect to serve for Easter breakfast.
Cinnamon and sugar is the combination that you usually think of when you think of traditional monkey bread. Well, I decided to give that traditional flavor a spring makeover. I decided to swap out the cinnamon for the bright citrusy flavor of orange. Today was also the perfect day to share it with you since it’s Oranges and Lemons Day today!
I was asked by Pillsbury to create this recipe and given the challenge to only use 5 ingredients and prepared in 30 minutes or less. This is a bit tricky because I wanted to include icing with it. My family is big on icing. So I ended up using an orange, Pillsbury Grands biscuit dough, butter, brown sugar and powdered sugar.
I loved the orange flavor. It defintely made me think of spring and breakfast. This would be great to serve for Easter breakfast. This twist on some familiar will “wow” your guests and is super simple to make, giving you more time with your loved ones.
Orange Monkey Bread
Real Mom Kitchen
- 1 ¼ cup brown sugar
- 1 orange
- 2 16.3 oz cans Grands!® Flaky Layers Original Biscuits
- ½ cup butter melted
- 1 ½ cup powdered sugar
- Preheat oven to 375 degrees and spray a bundt pan with non stick cooking spray.
- In a large bowl, add brown sugar. Zest orange and mix zest into the brown sugar. Set orange aside.
- Cut biscuits into 6 pieces and toss pieces in the sugar mixture until lightly coated.
- Place biscuit pieces in the prepared bundt pan.
- Add melted mutter to the leftover brown sugar from coating the biscuit pieces. Stir to combine and spoon mixture over the biscuit pieces.
- Bake at 375 degrees 28 to 32 minutes or until golden brown and no longer doughy in center.
- Carefully invert onto a plate but don't remove pan yet. Let sit for 10 minutes.
- In a small bowl, mix powdered sugar with juice from half of the zested orange. Mix until well combined, add more juice from the other half of the orange if needed. You want the icing to be a nice consistency for drizzling.
- Remove pan from the bread after the 10 minutes and drizzle with icing.
This recipe is an original recipe from Real Mom Kitchen.
Disclosure: This is a sponsored post by Pillsbury.