Orange Monkey Bread with Cream Cheese Drizzle

Orange Monkey Bread with Cream Cheese Drizzle requires around 45 minutes from start to finish. One serving contains 729 calories, 6g of protein, and 41g of fat. This recipe serves 8 and costs $1.03 per serving. 30 people have tried and liked this recipe. It is brought to you by The Novice Chef Blog. Head to the store and pick up granulated sugar, canned buttermilk biscuits, cream cheese, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 31%. This score is not so spectacular. Cinnamon Almond Dark Chocolate Monkey Bread with Cream Cheese Drizzle, Monkey Bread Bites With Sweet Cream Drizzle, and Cream Cheese Monkey Bread are very similar to this recipe.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees. Grease a bundt pan, set aside. Combine the granulated sugar and cinnamon in a large bowl or a gallon sized ziplock bag. Cut biscuits into quarters. Toss all of the biscuit quarters into the cinnamon-sugar mix. Spread the biscuit pieces out evenly in the bundt pan.In a small saucepan, melt butter over medium-high heat. Once melted, add brown sugar and cook until sugar dissolves. Remove from heat and stir in orange zest. Evenly pour the butter mixture over the biscuits. Bake for about 30-45 minutes until the crust is a deep dark brown on top. Remove from the oven and let rest for 15 minutes. You can flip it over earlier, but if you let it cool, the sauce will firm up a bit. While it is cooling, make the glaze. In a stand mixer (or with a hand mixer), beat cream cheese until creamy. Add in powdered sugar and vanilla. Add 3 tablespoons milk and mix on high until smooth. If glaze is still to thick, add more milk (one teaspoon at a time) until you reach the desired consistency for drizzling.Flip monkey bread onto a cake plate and drizzle generously with cream cheese. Serve immediately, while monkey bread is still warm!

 

Step by step:

1. Preheat the oven to 350 degrees. Grease a bundt pan, set aside.

2. Combine the granulated sugar and cinnamon in a large bowl or a gallon sized ziplock bag.

3. Cut biscuits into quarters. Toss all of the biscuit quarters into the cinnamon-sugar mix.

4. Spread the biscuit pieces out evenly in the bundt pan.In a small saucepan, melt butter over medium-high heat. Once melted, add brown sugar and cook until sugar dissolves.

5. Remove from heat and stir in orange zest. Evenly pour the butter mixture over the biscuits.

6. Bake for about 30-45 minutes until the crust is a deep dark brown on top.

7. Remove from the oven and let rest for 15 minutes. You can flip it over earlier, but if you let it cool, the sauce will firm up a bit. While it is cooling, make the glaze. In a stand mixer (or with a hand mixer), beat cream cheese until creamy.

8. Add in powdered sugar and vanilla.

9. Add 3 tablespoons milk and mix on high until smooth. If glaze is still to thick, add more milk (one teaspoon at a time) until you reach the desired consistency for drizzling.Flip monkey bread onto a cake plate and drizzle generously with cream cheese.

10. Serve immediately, while monkey bread is still warm!

Nutrition Information:

covered percent of daily need