Orange Vanilla Monkey Bread Food

MONKEY BREAD

Steps:

• Preheat the oven to 350 degree F. Grease a 10-inch Bundt or tube pan with nonstick cooking spray.
• Cut the biscuits into quarters and roll into balls. Combine 2/3 cup of the sugar, 1 1/2 teaspoons of the cinnamon, the cardamom and the zest from 1 orange in a shallow dish. Roll the biscuit balls in the mixture. Place the coated balls in the pan, sprinkling some of the mixture over the balls occasionally while filling the pan.
• Melt the butter in a small saucepan over medium-low heat. Add the remaining 1/3 cup sugar and 1 tablespoon cinnamon and the vanilla. Warm, stirring occasionally, until the sugar dissolves. Add the remaining orange zest and pour over the top of the biscuit balls.
• Bake until the top of the bread is golden and caramelized, about 30 minutes. Remove from the oven and let sit at least 5 minutes. Unmold the monkey bread onto a cake plate. Slice or pull apart to serve.

ORANGE-VANILLA MONKEY BREAD

Steps:

• Preheat the oven to 350 F.
• Fill a large ziptop bag with the granulated sugar, salt and orange zest. Seal the bag and shake it around until the zest and sugar are totally combined. Cut the chilled biscuits into quarters. Add the biscuit pieces to the bag, seal it and shake/toss it around until all the biscuit pieces are coated in the orange sugar. Pour the pieces into a bundt or tube pan and set aside.
• In a medium pan over medium heat, melt the butter. Stir in the brown sugar, vanilla and orange juice until just barely combined. Pour the mixture all over the biscuit pieces, scraping the pan to get all the butter/brown sugar out. Let it settle for a second, then place the pan in the oven.
• Bake until the top of the biscuits are golden brown, about 25 minutes. Transfer the pan to a rack and let it sit for at least 10 minutes (but no more than 15), then turn the cake out of the pan onto a cake plate. Let cool briefly before serving.

OVERNIGHT ORANGE GLAZED MONKEY BREAD

Steps:

• Mix yeast, warm water and 1 tbsp sugar together in a bowl; let stand for 5 minutes until bubbly. Add milk, butter, 1/2 flour, salt, and remaining sugar; mix with an electric mixer until combined and no longer lumpy. Add rest of flour and knead in by hand for 5 to 6 minutes. Cover and let rise for 1 hour.(Alternatively, use the soft dough cycle on your bread maker.).
• Spray a fluted ring pan with cooking spray. Mix the brown sugar and cinnamon together in a bowl. Deflate the dough, pinch off a tablespoon, roll between palms (it helps to lightly oil hands as dough is very sticky), dip ball into melted butter, then roll in brown sugar mixture. Place evenly around the ring pan. Cover with plastic wrap and let rest overnight in refrigerator.
• In the morning, remove the pan. Place in preheated oven (350 F). Bake for 30 to 35 minutes. Let sit for 5 minutes before turning onto serving plate. Stir together the confectioner's sugar, milk, and orange extract; pour evenly over bread. Garnish with candied citrus peel (Recipezaar #5319), if desired.

ORANGE MONKEY BREAD

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 10-inch Bundt pan.
• Toss the sugar and orange zest together in a small bowl. Whisk the orange juice and melted butter together in a separate small bowl.
• Roll the biscuit dough pieces into balls. Dip each ball into the orange juice mixture and then roll in the sugar mixture. Arrange the coated balls evenly in the prepared pan. Pour the remaining orange juice mixture over the biscuits.
• Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for a few minutes before turning out onto a serving platter. Serve warm.

ORANGE CARAMEL MONKEY BREAD

Steps:

• 1. Preheat oven to 350. Brush a bundt or angel food pan well with butter.
• 2. Measure sugar into a small mixing bowl. Zest both oranges into the sugar, and mix with a fork thoroughly. Pour prepared sugar into a gallon zip bag. Squeeze juice to measure 1/4 c and set aside.
• 3. Melt butter in the same bowl you mixed the sugar in. Trying to keep the biscuits cold, open tubes and cut each biscuit in 1/4's.
• 4. COAT BISCUIT PIECES: Roll biscuit pieces in melted butter(you may have to rewarm the butter to keep it liquid). Drop each buttered piece in the zip bag with orange sugar. Toss to coat well. Remove biscuit pieces from sugar and drop into prepared pan, trying to keep the level fairly even.
• 5. MAKE CARAMEL: Using the remaining orange sugar, add fresh sugar to it to measure 3/4c. Place sugar in a heavy sauce pot over medium high heat and melt the sugar WITHOUT STIRRING. Pick up the pan and swirl it around as it becomes liquid. When it reaches a LIGHT golden color, quickly add the orange juice and swirl to stop the browning. Then add the corn syrup, salt and butter. Continue to cook (should be simmering)for 2-3 minutes. Remove from heat and stir in vanilla. Pour over the biscuit pieces and bake for 25-30 minutes.
• 6. Remove pan from oven and allow it to rest for 5 minutes. Then carefully place large plate over the top and invert onto the plate. Allow the Monkey Bread to cool for at least 10 minutes, before eating!

ORANGE MONKEY BREAD RECIPE

Steps:

• Preheat oven to 375 degrees.
• Grease a 10-inch bundt pan with nonstick cooking spray.
• In a small bowl, combine sugar and orange zest.
• In a separate bowl, combine orange juice and melted butter.
• Dip biscuit dough pieces in orange juice mixture, roll in sugar mixture and place in prepared pan. Pour remaining orange juice mixture over the biscuits.
• Bake for 30 minutes, or until golden brown. Let cool for a few minutes, then turn bundt pan over onto a serving platter. Remove bundt pan.
• To make glaze, whisk melted butter, vanilla, milk and powdered sugar together until combined. Top with glaze and sprinkle with additional orange zest (if desired).