Marmalade Monkey Bread
Indulge in the ultimate sticky-sweet delight with this Marmalade Monkey Bread, a citrus-infused twist on the classic pull-apart treat! Featuring soft, pillowy biscuit dough coated in a cinnamon-sugar mixture, this crowd-pleaser is elevated with a luscious caramel-like sauce made from orange marmalade, butter, and brown sugar. With every bite bursting with hints of zesty orange and warm cinnamon, this recipe delivers the perfect balance of sweet and tangy flavors. Optional chopped pecans add a satisfying crunch, while the pull-apart nature makes it ideal for sharing. Perfect for brunch, holiday gatherings, or dessert, this easy monkey bread recipe comes together in just under an hour and is sure to be the centerpiece of any occasion. Serve it warm for a gooey, citrusy treat everyone will love!
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Recipe Information
Ingredients
- 16 oz Refrigerated biscuit dough
- 0.75 cup Granulated sugar
- 1.5 teaspoons Ground cinnamon
- 0.5 cup Unsalted butter
- 0.75 cup Brown sugar
- 0.5 cup Orange marmalade
- 1 teaspoon Vanilla extract
- 1 as needed Nonstick cooking spray
- 0.5 cup Chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Spray a standard bundt pan generously with nonstick cooking spray, ensuring all the intricate edges are coated.
In a medium-sized bowl, whisk together the granulated sugar and ground cinnamon. This will be the coating for the biscuit dough pieces.
Remove the biscuit dough from the packaging. Cut each biscuit into quarters, creating bite-sized pieces.
Toss the biscuit pieces in the cinnamon-sugar mixture, ensuring each piece is well coated. Set aside any excess cinnamon-sugar mixture.
If using pecans, evenly sprinkle them at the bottom of the prepared bundt pan.
Layer the coated biscuit pieces in the bundt pan, spreading them out evenly. Do not pack the pieces tightly to allow space for rising.
In a small saucepan, melt the unsalted butter over low heat. Stir in the brown sugar, orange marmalade, vanilla extract, and any leftover cinnamon-sugar mixture.
Bring the mixture to a gentle simmer, stirring constantly, until the sugar dissolves and the mixture is smooth and bubbly. Remove from heat.
Pour the marmalade mixture evenly over the layered biscuit pieces in the bundt pan.
Place the bundt pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and puffy. Be sure to place a baking sheet underneath the bundt pan in case of any drips.
Remove the bundt pan from the oven and let it cool for 10 minutes on a wire rack. Carefully invert the pan onto a serving plate to release the monkey bread.
Serve warm, pulling apart the pieces for a deliciously sticky, citrusy treat. Enjoy!
Nutrition Facts
Calories |
3944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 3753 mg | 163% | |
| Total Carbohydrate | 582.9 g | 212% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 382.8 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 970 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
