Easy Cranberry Orange Bubble Pull Apart Bread Recipes

EASY CRANBERRY ORANGE BUBBLE PULL APART BREAD RECIPE

Steps:

• Line a 9x13" dish with Reynold's nonstick foil. Or for taller bread, we like to use an 8x11".
• Allow for the dough to thaw in a foil lined pan covered with greased plastic wrap. If you are going to cut them, this is the point to do halves or quarters. Quarters are better when feeding a crowd.
• In a small dish, melt butter.
• In another small dish, combine the sugar and zest the 3 oranges.
• Drizzle a little butter in the bottom of the pan and sprinkle with a little sugar. Add the bread balls in one layer. Drizzle a little butter and sugar again. Finish with your final bread, butter and sugar.
• Sprinkle the dough all over with the craisins. Cover with plastic wrap and refrigerate overnight, or let rise in a warm spot for about an hour, or until doubled in size. If you truly let it rise they will get big like rolls, but in a hurry it's ok to move forward even if they haven't doubled. I use the proof setting on my oven to go faster.
• Remove the rolls from the fridge to sit on the counter if you started them overnight while the oven heats to 350 degrees.
• Bake at 350* for 25-30 minutes or until cooked through. I like to tent mine with more Nonstick foil the last 10 minutes.
• Meanwhile, prepare the glaze.
• Remove the bread from the oven and allow to sit for 5 minutes. Drizzle with glaze and enjoy!

CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan.
• Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

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.