Glazed Orange Pull-Apart Bread
featured in For Orange Lovers Only
This citrusy monkey bread levels up store-bought biscuit dough into a decadent pull-apart dessert. Quarter the biscuits and toss in a mixture of sugar, butter, orange zest, and vanilla, then bake to golden brown perfection and finish with a creamy orange glaze. You won’t be able to keep your hands away!
Tasty Team
90% would make again
Total Time
1 hr 25 min
1 hr 25 min
Prep Time
5 minutes
5 min
Cook Time
50 minutes
50 min
Total Time
1 hr 25 min
1 hr 25 min
Prep Time
5 minutes
5 min
Cook Time
50 minutes
50 min
Ingredients
for 12 servings
- 2 sticks unsalted butter, melted and cooled, plus more for greasing
- 2 cans refrigerated biscuit
- ½ cup granulated sugar (100 g)
- ½ cup light brown sugar (55 g), packed
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 2 oranges, zested
- 1 ½ cups powdered sugar (165 g), sifted
- 2 tablespoons orange juice
Nutrition Info
- Calories 465
- Fat 16g
- Carbs 76g
- Fiber 4g
- Sugar 56g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 325°F (160°C). Brush a 10-cup Bundt pan with melted butter.
- Cut each biscuit into quarters and transfer to a large bowl. Add the melted butter, granulated sugar, brown sugar, vanilla, salt, and orange zest and toss to coat the biscuit pieces evenly. Transfer the mixture to the prepared pan and gently press in an even layer.
- Bake until golden brown and puffed, 50–55 minutes. Transfer the pan to a baking sheet and let cool for 10 minutes, then invert the bread onto the baking sheet and let cool for 20 minutes more.
- Meanwhile, stir together the powdered sugar and 2 tablespoons orange juice in a small bowl to form a thick glaze. Add more orange juice as needed to achieve your desired consistency.
- Drizzle the glaze evenly over the cooled bread, then transfer the bread to a platter and serve.
- Enjoy!
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