Description
This Cranberry Orange Monkey Bread is a delightful twist on the classic recipe, perfect for holiday gatherings or special breakfasts!
Ingredients
Scale
- 24 frozen dinner rolls (frozen or only partially thawed)
- 1 1/2 cups granulated sugar
- 1/2 cup salted butter (melted)
- 1 1/2 oranges, zest
- 2 cups fresh cranberries (chopped and squeezed to release excess juices)
- 1 cup powdered sugar
- 1–2 Tablespoons orange juice
- 1/2 orange, zest
Instructions
- Cut each roll in half and set aside. Generously spray the sides and bottom of a bundt pan with cooking spray.
- In a medium bowl, combine the sugar and orange zest. Melt the butter in another bowl.
- Dip each piece of dough first in the melted butter and then in the sugar zest mixture. Transfer to a large bowl.
- Add the coarsely chopped cranberries to the bowl of sugar coated dough and toss to combine, then transfer to the prepared bundt pan.
- Cover lightly with plastic wrap or a clean towel and let rise overnight until the rolls are puffy and reaching the top of the bundt pan.
- Preheat the oven to 375°F, then bake the monkey bread for 45-50 minutes until the rolls in the center are cooked through.
- Cover with heavy duty aluminum foil for the last 20 minutes of baking to prevent the rolls on top from browning too much.
- Remove the monkey bread from the oven and immediately invert onto a large plate or serving platter.
- Whisk together the glaze ingredients and pour over the monkey bread while still hot, then serve for guests to pull apart while warm.
Notes
- For a sweeter glaze, add more powdered sugar to the glaze mixture.
- This recipe is perfect for holiday gatherings or brunch!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg