Orange Bubble Loaf 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!

ORANGE BUBBLE BREAD

Steps:

• 1. Preheat oven to 350. Spray bundt pan with pam, set aside.
• 2. Have melted butter in bowl. Mix both sugars, pecans, zest and cinnamon in another medium bowl. Stuff each biscuit with a piece of cream cheese. When all are stuffed, roll in butter and then roll in sugar mixture, placing in bundt pan. If you have any sugar and butter left over, sprinkle over biscuits.
• 3. Place in oven and bake for 45 min. until golden brown. Remove from oven, and let sit for a few min, while preparing glaze. In bowl, mix powdered sugar and orange juice. Invert bubble bread onto plate and drizzle with glaze. Enjoy!

ORANGE-CHOCOLATE BUBBLE BREAD

Steps:

• Heat oven to 375°F. Using 1 tablespoon of the butter, generously grease 12-cup fluted tube pan. Place remaining butter in small microwave-safe bowl. Microwave on HIGH for 30 seconds or until melted; stir.
• Separate dough into 16 rolls. Cut each in half crosswise. Place half of the roll pieces, cut edge down, in greased pan. Spoon and spread half of marmalade over rolls, avoiding touching sides of pan. Drizzle with half of melted butter. Layer with remaining roll pieces and marmalade. Sprinkle with chocolate chips. Drizzle with remaining butter.
• Bake at 375°F. for 22 to 32 minutes or until rolls are golden brown and dough appears done when slightly pulled apart. Cool in pan for 2 minutes. Invert onto serving platter. Cool 15 minutes.
• Stir icing to soften. Spread over warm bread. Slice or pull apart bread to serve.