Ever had one of those weekends where you crave something sweet, fun, pull-apart-y—but can’t be bothered with a million steps? Orange Monkey Bread is your new secret weapon. I swear, it’s way better than most “fancy” desserts. This stuff disappears faster than my patience with soggy bread (ugh, don’t get me started). It’s perfect when you want something with a citrus punch—like if Amish Cinnamon Bread got caught in a sunbeam. Oh, and in case you’re curious about other crowd-pleasers, I’ve totally fallen for Carrot Apple Zucchini Bread too, but, today, it’s all about orangey goodness.
The Story Behind This Recipe
From my kitchen to yours—Orange Monkey Bread mixes everyday ingredients with a cozy aroma. Tested, tasted, and ready for your table. Ever had one of those weekends where you crave something sweet, fun, pull-apart-y—but can’t be bothered with a million steps? Orange Monkey Bread is your new…
Ingredients
Here’s what you actually need—I’m not about those mysterious twelve-part grocery runs, promise:
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2 cans refrigerated biscuit dough (yep, store-brand works fine)
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1 cup granulated sugar
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2 tablespoons orange zest (about 2 oranges worth)
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½ cup unsalted butter (melted, but if it’s a bit lumpy? Who cares)
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½ cup brown sugar
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Juice from one orange
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1 teaspoon vanilla extract
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Pinch of salt (honestly, just a little flick with your fingers does it)
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Bonus: If you like nuts, toss in a handful of pecans or walnuts. Raisins? Hey, no judgment.
Directions
Ready for the easiest “wow” bread ever? Here’s how I do it, zero chef hat needed:
- Pop open those biscuit cans (scariest part, ha!) and cut each biscuit into 4 chunks.
- Mix the granulated sugar and orange zest in a big zip bag. Toss in the biscuit pieces—shake ‘em around to coat. Kids love this part, by the way.
- Grease a bundt pan, then drop the coated dough balls in, layering as you go.
- Melt the butter and mix it with brown sugar, orange juice, vanilla, and salt. Pour that gooey goodness all over the dough.
- Bake at 350°F (175°C) for about 30-35 minutes or until golden and bubbly.
- Let it rest 10 minutes—ignore people poking at it—then turn onto a plate. Eat warm if you know what’s good for you.
“I made this for book club and literally everyone went back for seconds. The orange twist is genius!”
– Maddy in Iowa
Nutrition Facts (per serving)
Alright, let’s be realistic. It’s not lettuce, but it’s worth it.
- About 250 calories (depends on your biscuit size)
- 12g fat (oh well)
- 4g protein (thank you nuts, if you add ‘em)
- 28g carbs (hey, it’s bread)
- Loads of Vitamin C, thanks to that orange kick
Photos of Orange Monkey Bread
Check out how mine turned out—wasn’t even trying that hard. Yours will look beautiful, even if you’re like me and have never made a “perfect” bundt in your life.
- Crispy golden outside, sticky insides.
- Glaze dripping everywhere (on the counter too, somehow).
- Pull-apart pieces showing orange zest bits.
- Optional: sprinkle more zest over the top for max “look what I did” vibe.
You’ll Also Love
If you’re living for bread recipes (honestly, who isn’t?), you need to check out these other fun ideas. They’ll give your oven a true workout:
- Amish Sour Cream Cornbread – Moist, quick, classic.
- Cinnamon Donut Bread Delight – Tastes like a trip to the fair.
- Country Apple Fritter Bread – Grandmas everywhere approve.
- Category: Bread – Go wild, scroll for hours. Thank me later.
Common Questions
Q: Do I have to use canned biscuits?
Nope—make your own dough if you’re feeling extra, but honestly the canned kind is easy and good.
Q: What if I don’t have a bundt pan?
Use a loaf pan or cake pan. It’ll look different but taste the same—trust me, I’ve been there.
Q: Can I use bottled orange juice?
Eh, I say fresh is better, but use what you got. The zest is the real magic, so don’t skip that.
Q: How do I store leftovers?
Wrap tightly and keep at room temp for a day, or refrigerate for a couple more. Re-warm it to get that gooey factor back.
Q: Can I freeze it?
Yep! Let it cool, wrap in foil, freeze. Just don’t expect it to last long in there!
You’ll Want to Make This Again… and Again
So if you’re craving fast sweet bread (minus fuss), Orange Monkey Bread is your new go-to. The orange does something special—like sunshine in doughy form, you know? Jump in, get sticky, and see why this recipe is on repeat in my house. Want to explore other spins? I found this Orange Monkey Bread – Jo Cooks recipe super helpful, and The Pioneer Woman’s Orange-Vanilla Monkey Bread twist is just… wow. Bake it, share it, and if you tell anyone it’s easy? That can just be our little secret.
Orange Monkey Bread
Ingredients
Method
- Pop open the biscuit cans and cut each biscuit into 4 chunks.
- Mix the granulated sugar and orange zest in a big zip bag. Toss in the biscuit pieces and shake to coat.
- Grease a bundt pan and drop the coated dough balls in, layering them as you go.
- Melt the butter and mix it with brown sugar, orange juice, vanilla, and salt. Pour this mixture over the dough.
- Bake at 350°F (175°C) for about 30-35 minutes or until golden and bubbly.
- Let it rest for 10 minutes, then turn onto a plate. Best served warm.
