Margarets Chocolate Orange Monkey Bread Recipes

CHOCOLATE MONKEY BREAD

Steps:

• In a small saucepan, combine brown sugar and butter. Cook and stir over medium-low heat for 10-12 minutes or until sugar is melted; set aside., Cut each biscuit into quarters. Shape each piece around a chocolate kiss; pinch seams to seal. In a large bowl, combine the sugar and cinnamon. Add biscuits, a few pieces at a time, and toss to coat. , Spoon 1/4 cup caramel into a well-greased 10-in. fluted tube pan. Arrange a third of the biscuits in the pan and drizzle with 1/4 cup caramel. Repeat layers twice., Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if biscuits brown too quickly. Immediately invert onto a serving plate. Let stand for 10 minutes before serving.

ORANGE MONKEY BREAD

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.

ORANGE-VANILLA MONKEY BREAD

Steps:

• Preheat the oven to 350 F.
• Fill a large ziptop bag with the granulated sugar, salt and orange zest. Seal the bag and shake it around until the zest and sugar are totally combined. Cut the chilled biscuits into quarters. Add the biscuit pieces to the bag, seal it and shake/toss it around until all the biscuit pieces are coated in the orange sugar. Pour the pieces into a bundt or tube pan and set aside.
• In a medium pan over medium heat, melt the butter. Stir in the brown sugar, vanilla and orange juice until just barely combined. Pour the mixture all over the biscuit pieces, scraping the pan to get all the butter/brown sugar out. Let it settle for a second, then place the pan in the oven.
• Bake until the top of the biscuits are golden brown, about 25 minutes. Transfer the pan to a rack and let it sit for at least 10 minutes (but no more than 15), then turn the cake out of the pan onto a cake plate. Let cool briefly before serving.

MARGARET'S CHOCOLATE ORANGE MONKEY BREAD

Steps:

• Lightly grease a 10-12 cup fluted bundt pan.(Mine is a 10-cup).
• Mix together melted butter, sugar, and then the orange extract.
• Dump the rolls into the lightly greased bundt pan, trying to make sure they are evenly distributed.
• Sprinkle the pecans over the rolls if you are using them.
• Spoon the melted butter mixture over the rolls--again make sure it is evenly distributed.
• Next, you need to let the dough rise until it is double in size.
• This may vary quite a bit as to the amount of time it takes to rise.
• I have found that it can take three hours to overnight, depending on temperature etc.
• When the dough has risen to double in size, bake on center rack of a preheated 350 degree oven for 30-40 mins, or until golden brown.
• Remove from the oven and invert onto a serving platter of your choice.
• Mix the powdered sugar and the orange juice together and drizzle it over the hot rolls.
• When it has cooled, drizzle with 1/4 cup (or more) of the chocolate syrup.
• This also tastes great reheated in the microwave.
• Please note prep time does not include the time that it takes for the dough to rise*.

HOT CHOCOLATE MONKEY BREAD

Steps:

• Preheat oven to 350 degrees F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended.
• Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.
• Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.

ORANGE MONKEY BREAD RECIPE

Steps:

• Preheat oven to 375 degrees.
• Grease a 10-inch bundt pan with nonstick cooking spray.
• In a small bowl, combine sugar and orange zest.
• In a separate bowl, combine orange juice and melted butter.
• Dip biscuit dough pieces in orange juice mixture, roll in sugar mixture and place in prepared pan. Pour remaining orange juice mixture over the biscuits.
• Bake for 30 minutes, or until golden brown. Let cool for a few minutes, then turn bundt pan over onto a serving platter. Remove bundt pan.
• To make glaze, whisk melted butter, vanilla, milk and powdered sugar together until combined. Top with glaze and sprinkle with additional orange zest (if desired).

MARMALADE MONKEY BREAD

Steps:

• In a small bowl, combine the marmalade, pecans, honey and butter. Cut each biscuit into four pieces. Layer half of the pieces in a greased 10-in. tube pan; top with half of the marmalade mixture. Repeat. , Bake at 375° for 27-30 minutes or until golden brown. Cool in pan for 5 minutes before inverting onto a serving plate. Serve warm.

OVERNIGHT ORANGE GLAZED MONKEY BREAD

Steps:

• Mix yeast, warm water and 1 tbsp sugar together in a bowl; let stand for 5 minutes until bubbly. Add milk, butter, 1/2 flour, salt, and remaining sugar; mix with an electric mixer until combined and no longer lumpy. Add rest of flour and knead in by hand for 5 to 6 minutes. Cover and let rise for 1 hour.(Alternatively, use the soft dough cycle on your bread maker.).
• Spray a fluted ring pan with cooking spray. Mix the brown sugar and cinnamon together in a bowl. Deflate the dough, pinch off a tablespoon, roll between palms (it helps to lightly oil hands as dough is very sticky), dip ball into melted butter, then roll in brown sugar mixture. Place evenly around the ring pan. Cover with plastic wrap and let rest overnight in refrigerator.
• In the morning, remove the pan. Place in preheated oven (350 F). Bake for 30 to 35 minutes. Let sit for 5 minutes before turning onto serving plate. Stir together the confectioner's sugar, milk, and orange extract; pour evenly over bread. Garnish with candied citrus peel (Recipezaar #5319), if desired.