Pioneer Woman Orange Monkey Bread

Pioneer Woman Orange Monkey Bread is a bright twist on the classic pull-apart treat. It is made with quartered biscuit dough, plenty of fresh orange zest, and a gooey butter glaze. The result is a warm, soft, and tangy breakfast cake that practically melts in your mouth. It is perfect for holiday mornings or a special weekend brunch with the family.

Try More Recipes:

• Pioneer Woman Pumpkin Puree
• Pioneer Woman Pumpkin Chocolate Chip Bread
• Pioneer Woman Red Velvet Cake Balls

🧡 Why You’ll Love This Orange Monkey Bread Recipe:

• A Citrus Explosion: The combination of fresh orange juice and plenty of zest cuts through the sweetness of the brown sugar, creating a balanced flavor profile that tastes like sunshine.
• The Ultimate Shortcut: By using refrigerated biscuit dough, you skip the hours of kneading and proofing yeast, meaning you can have fresh, hot pastry on the table in under an hour.
• Fun to Eat: There is something undeniably joyful about pulling apart the sticky, bite-sized pieces with your fingers, making it a hit with both kids and adults.
• Perfectly Gooey: The butter and orange juice simmer together in the oven to create a thick, caramel-like sauce that coats every single piece of dough in sticky perfection.

🍊 Pioneer Woman Orange Monkey Bread Ingredients

• 3 cans (12 ounces each) refrigerated buttermilk biscuits
• 1 cup granulated sugar
• 3 tablespoons fresh orange zest (from about 2 to 3 oranges)
• 1/2 cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 1/2 cup fresh squeezed orange juice

🥮 How To Make Pioneer Woman Orange Monkey Bread

1. Preheat the oven to 350°F and grease a standard Bundt pan thoroughly with nonstick cooking spray or butter.
2. Combine the sugar and fresh orange zest in a large zip-top bag or large bowl, rubbing them together with your fingers to release the citrus oils.
3. Cut each biscuit into quarters using a sharp knife or kitchen shears so you have small, bite-sized pieces of dough.
4. Toss the dough pieces in the orange-sugar mixture a few at a time until they are evenly coated on all sides.
5. Pile the coated dough balls loosely into the prepared Bundt pan, distributing them evenly.
6. Whisk together the melted butter, brown sugar, and orange juice in a small bowl until smooth.
7. Pour the butter mixture evenly over the biscuits in the pan, ensuring it seeps down into the crevices.
8. Bake for 30 to 35 minutes, covering with foil during the last 10 minutes if the top begins to brown too quickly.
9. Cool for 10 minutes in the pan before carefully inverting the bread onto a large serving platter to serve warm.

💭 Recipe Tips

• Grease generousy. Bundt pans are notorious for sticking, especially with sticky sugar syrups, so be sure to grease every curve and center tube heavily.
• Don’t rush the flip. Letting the bread rest for exactly 10 minutes allows the caramel sauce to set slightly; if you flip too soon, the bread may fall apart, but waiting too long will make it stick.
• Check for doneness. The center biscuits can sometimes remain raw; use a skewer to poke the middle, and if it feels doughy, bake for another 5 minutes covered with foil.
• Zest before juicing. It is much easier to zest firm, whole oranges than it is to zest them after they have been cut and squeezed.

☕ What To Serve With Orange Monkey Bread?

To balance the sweetness serve this Orange Monkey Bread alongside savory scrambled eggs or crispy bacon. A bowl of fresh berries adds a light, refreshing element. A hot cup of black coffee pairs perfectly with the citrus glaze.

🎚 How To Store Leftovers Orange Monkey Bread?

• In The Fridge: This bread is best eaten fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days.
• In The Freezer: For longer storage, wrap the bread tightly and freeze it for up to 2 months reheat in the oven before serving.

🥵 How To Reheat Leftovers Orange Monkey Bread?

• In the Microwave: This is best for single servings. Place a few pieces on a microwave-safe plate and heat for just 10 to 15 seconds. Be careful not to overheat, as the sugar can get extremely hot and the dough can become chewy.
• In the Oven: To reheat the whole loaf or larger sections, wrap the bread loosely in aluminum foil to keep it from drying out. Place it in a 300°F oven for about 10 to 15 minutes until the center is warm and the glaze has softened.

❓FAQs

Try More Recipes:

• Pioneer Woman Sheet Pan Pancake
• Pioneer Woman Slow Cooker Hot Chocolate
• Pioneer Woman Sour Cream Pancakes

📊 Orange Monkey Bread Nutrition Facts

• Calories: 380 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 20mg
• Sodium: 680mg
• Total Carbohydrate: 58g
• Dietary Fiber: 1g
• Sugars: 32g
• Protein: 4g

Pioneer Woman Orange Monkey Bread

Recipe by Imen DridiCourse: Desserts, Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

6-8

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

380

kcal

Pioneer Woman Orange Monkey Bread is a bright twist on the classic pull-apart treat. It is made with quartered biscuit dough, plenty of fresh orange zest, and a gooey butter glaze. The result is a warm, soft, and tangy breakfast cake that practically melts in your mouth. It is perfect for holiday mornings or a special weekend brunch with the family.

Ingredients

• 3 cans (12 ounces each) refrigerated buttermilk biscuits

• 1 cup granulated sugar

• 3 tablespoons fresh orange zest (from about 2 to 3 oranges)

• 1/2 cup unsalted butter, melted

• 1 cup light brown sugar, packed

• 1/2 cup fresh squeezed orange juice

Directions

• Preheat the oven to 350°F and grease a standard Bundt pan thoroughly with nonstick cooking spray or butter.
• Combine the sugar and fresh orange zest in a large zip-top bag or large bowl, rubbing them together with your fingers to release the citrus oils.
• Cut each biscuit into quarters using a sharp knife or kitchen shears so you have small, bite-sized pieces of dough.
• Toss the dough pieces in the orange-sugar mixture a few at a time until they are evenly coated on all sides.
• Pile the coated dough balls loosely into the prepared Bundt pan, distributing them evenly.
• Whisk together the melted butter, brown sugar, and orange juice in a small bowl until smooth.
• Pour the butter mixture evenly over the biscuits in the pan, ensuring it seeps down into the crevices.
• Bake for 30 to 35 minutes, covering with foil during the last 10 minutes if the top begins to brown too quickly.
• Cool for 10 minutes in the pan before carefully inverting the bread onto a large serving platter to serve warm.

Notes

• Grease generousy. Bundt pans are notorious for sticking, especially with sticky sugar syrups, so be sure to grease every curve and center tube heavily.
  Don’t rush the flip. Letting the bread rest for exactly 10 minutes allows the caramel sauce to set slightly; if you flip too soon, the bread may fall apart, but waiting too long will make it stick.
  Check for doneness. The center biscuits can sometimes remain raw; use a skewer to poke the middle, and if it feels doughy, bake for another 5 minutes covered with foil.
  Zest before juicing. It is much easier to zest firm, whole oranges than it is to zest them after they have been cut and squeezed.