Overnight Orange Glazed Monkey Bread
Wake up to the irresistible aroma of Overnight Orange Glazed Monkey Bread, a decadent combination of fluffy pull-apart biscuits, warm cinnamon-sugar, and a vibrant citrus glaze. This make-ahead breakfast or brunch centerpiece starts with refrigerated biscuit dough coated in spiced sugar, layered in a Bundt pan, and drenched in a buttery orange glaze infused with fresh juice and zest. After an overnight chill, the bread bakes to golden perfection, bursting with citrusy warmth and gooey sweetness. Finished with a luscious powdered sugar drizzle, this recipe is perfect for crowd-pleasing gatherings or special mornings. Quick to prepare and packed with tangy flavor, it's a zesty twist on the classic monkey bread that's sure to delight your family and guests!
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Recipe Information
Ingredients
- 2 cans (16 oz each) Refrigerated biscuit dough
- 0.75 cups Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 cups Packed brown sugar
- 0.5 cups Unsalted butter
- 0.25 cups Orange juice (freshly squeezed)
- 1 tablespoon Orange zest
- 0.5 cups Powdered sugar
- 2 tablespoons Milk
- 1 as needed Cooking spray
Instructions
Spray a 10-inch Bundt pan generously with cooking spray and set aside.
In a large bowl, mix the granulated sugar and ground cinnamon together.
Open the biscuit dough cans and separate the dough into individual biscuits. Cut each biscuit into quarters.
Roll each piece of biscuit dough in the cinnamon sugar mixture, ensuring it's evenly coated, and place the pieces randomly in the prepared Bundt pan.
In a small saucepan over medium heat, combine the brown sugar, butter, orange juice, and orange zest. Stir until the butter has melted and the sugar has dissolved to form a smooth glaze. This should take about 3–4 minutes.
Pour the orange glaze evenly over the cinnamon-sugar-coated dough in the Bundt pan.
Cover the pan tightly with plastic wrap and refrigerate overnight.
The next morning, remove the Bundt pan from the refrigerator and let it sit at room temperature for 30 minutes while you preheat the oven to 350°F (175°C).
Bake the monkey bread for 30–35 minutes, or until the top is golden brown and the dough is cooked through. If the top browns too quickly, lightly cover with foil during the last 10 minutes of baking.
Let the monkey bread cool in the pan for 10 minutes before inverting it onto a serving plate or cake stand.
In a small bowl, whisk together the powdered sugar and milk to create a smooth glaze. Drizzle the glaze over the warm monkey bread.
Serve immediately and enjoy this sweet, citrusy treat!
Nutrition Facts
Calories |
4898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.3 g | 238% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 7312 mg | 318% | |
| Total Carbohydrate | 746.6 g | 271% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 375.7 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 372 mg | 29% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1286 mg | 27% | |
*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.
