ORANGE DREAM PULL-APART BREAD
Steps:
- Preheat oven to 375°. Cut cream cheese into 20 pieces. Using a small knife, cut a horizontal pocket into the side of each biscuit; fill each with a piece of cream cheese. Pinch opening to seal., In a shallow bowl, mix brown sugar, pecans and orange zest. Dip biscuits in melted butter; roll in brown sugar mixture. Stand biscuits on their side in a greased 10-in. fluted tube pan., Bake until golden brown, 35-40 minutes. Cool in pan 5 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 444 calories, Fat 30g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 612mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
GLAZED ORANGE PULL-APART BREAD RECIPE BY TASTY
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!
Provided by Tikeyah Whittle
Categories Desserts
Time 1h25m
Yield 12 servings
Number Of Ingredients 9
Steps:
- 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!
Nutrition Facts : Calories 353 calories, Carbohydrate 62 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, Sugar 33 grams
ORANGE PULL-APART BREAD
"The recipe for this appealing breakfast loaf came from my sister, who's an excellent cook," relates Kristin Salzman of Fenton, Illinois. "Brushed with a sweet orange glaze, the bread is so popular I usually double or triple the recipe."
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Open tube of crescent rolls; do not unroll. Place on a greased baking sheet, forming one long roll. Cut into 12 slices to within 1/8 in. of bottom, being careful not to cut all the say through. Fold down alternating slices from left to right to form a loaf. , Bake at 375° for 20-25 minutes or until golden brown. Combine butter, honey and orange zest; brush over the loaf. Serve warm.
Nutrition Facts : Calories 204 calories, Fat 12g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 336mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.
ORANGE MONKEY BREAD
A yummy variation of monkey bread.
Provided by brenda
Categories Bread Yeast Bread Recipes
Time 50m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 10-inch Bundt pan.
- Toss the sugar and orange zest together in a small bowl. Whisk the orange juice and melted butter together in a separate small bowl.
- Roll the biscuit dough pieces into balls. Dip each ball into the orange juice mixture and then roll in the sugar mixture. Arrange the coated balls evenly in the prepared pan. Pour the remaining orange juice mixture over the biscuits.
- Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for a few minutes before turning out onto a serving platter. Serve warm.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 50.2 g, Cholesterol 12.8 mg, Fat 12.3 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 4.9 g, Sodium 592.2 mg, Sugar 29.8 g
PULL-APART ORANGE ROLLS
The zest of the orange contains the fruit's delicious essence in concentrated form. A little bit enlivens a pull-apart roll. Orange juice is combined with powdered sugar for the icing.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 20
Number Of Ingredients 13
Steps:
- In a mixing bowl, sprinkle yeast over sugar water; let stand until foamy, about 5 minutes. Add milk, eggs, granulated sugar, salt, half the zest, and shortening. Slowly add flour, mixing until combined. Knead until shiny and elastic, 3 to 5 minutes. Place in an oiled bowl; cover with plastic. Let rise until doubled in bulk, about 1 1/4 hours.
- Preheat oven to 350 degrees. Make filling: In a small bowl, mix remaining zest, 1/2 cup confectioners' sugar, and butter. On a well-floured work surface, gently knead dough 3 to 4 times to release air pockets. Roll out dough to an 18-by-14-inch rectangle, dusting with flour as needed. Brush some of the filling over bottom half; fold to enclose. Brush half with filling, and fold again to enclose. Let rest about 5 minutes.
- Roll out dough again to a 16-by-10-inch rectangle. Brush half with remaining filling, and fold. Cut into small squares (about 2 inches). Place squares in coated muffin tins, with layers facing up. Let rise until almost doubled in bulk, 12 to 15 minutes.
- Bake until golden, about 15 minutes. Remove from oven; let rest 1 minute in tin, then transfer rolls to a cooling rack.
- Make a thick icing by whisking together remaining 2 cups confectioners' sugar and the juice. Drizzle over cooled rolls. Serve.
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