Orange Caramel Monkey Bread

This recipe is a delicious twist on a normal Monkey Bread recipe.
I’ve started using a 9×9 baking pan for my Monkey Bread instead of a bundt pan.
I feel like more of the biscuits get the orange and caramel goodness this way!
This recipe is perfect for a chilly fall morning!
Serve it up with some bacon and orange juice and you’re set!

Orange Caramel Monkey Bread
1 T. Butter
1 small jar of Orange Marmalade
1/2 Cup Chopped Walnuts
2- 10oz. cans buttermilk refrigerated biscuits
1/2 teaspoon Cinnamon
1/2 Cup Melted Butter (set aside)
1 Cup Packed Brown Sugar
Preheat your oven to 350 degrees.
Grease your 9×9 inch pan OR a bundt pan (your preference) with 1 Tablespoon Butter.
Spoon your marmalade into the bottom of your pan and spread around evenly.
Sprinkle the walnuts on top of the marmalade.
In a small bowl, combine the brown sugar and cinnamon.
Mix well and set aside.
Seperate your biscuits.
Cut each biscuit into four pieces.
Dip the biscuits into the melted butter and then into the sugar mixture.
I used a slotted spoon to help strain off the excess butter before I placed them into the sugar mixture.
Place the sugared biscuits on top of your walnuts and marmalade.
Drizzle the remaining butter over the biscuits.
Then sprinkle the rest of the sugar mixture.
Bake for around 40 minutes or until brown.
Cool upright in the pan for 5 minutes.
Invert onto a serving plate.
Serves 8-10.

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