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Orange Monkey Bread

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 12
Author: Joanna Cismaru

Ingredients

  • 2 cans 7.5 Ounces EachPillsbury Buttermilk Biscuits, cold
  • 1/2 cup white sugar
  • 1 whole orange zested
  • juice from one orange
  • 1 stick unsalted butter
  • 1/2 cup brown sugar
  • pinch of salt

Instructions

  • 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.