This sticky and sweet bread is made by rolling pieces of dough in butter, cinnamon sugar, and orange zest. And topped off with an orange glaze! Cinnamon Monkey Bread is just what your holiday breakfast needs!
Can we just take a minute and admire this beautiful sight – cinnamon monkey bread? HUBBA HUBBA.
I woke up last Sunday morning dreaming of How Sweet It Is sweet orange cinnamon pull apart bread and decided that I needed it in my life immediately. Soooooo this happened, and I’m not mad about it. Not one bit. If you follow Jessica’s blog, you know she is the queen of ‘trashed-up’ recipes and her flavor combinations are insane. I’ve made dozens of her recipes and seriously LOVED them all, but this one had been on my list for a while and decided it was finally time to make it myself!
Now I did tweak the recipe just a bit, and wanted to make it a monkey bread instead of a pull apart bread, but you seriously cannot go wrong here. I’m picturing this as the perfect breakfast to pull you out of that turkey hangover next Friday.
Just imagine pillows of soft, orange zest studded dough get rolled in melted butter, coated with cinnamon sugar, and baked to perfection. IS THERE ANYTHING BETTER??
Yes. That perfectly baked cinnamon monkey bread gets showered with orange glaze and you get to eat it. That’s right, YOU!
I don’t know if you should wait for that turkey hangover – make this for brunch this weekend!
What is your go-to Thanksgiving hangover breakfast? If you make this cinnamon monkey bread or any of my recipes, post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!
- 2¾ cups all-purpose flour
- 2 tablespoons sugar
- 1 packet or 2¼ teaspoons active dry yeast
- ⅓ cup almond milk
- ¼ cup unsalted butter
- ¼ cup water
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 large eggs
- 2 tablespoons freshly grated orange zest
- 4 tablespoons unsalted butter
- ½ cup sugar
- 1½ teaspoons cinnamon
- 1 tablespoon freshly grated orange zest
- 1 cup powdered sugar
- 2 Tablespoons fresh orange juice
- 1 tablespoon orange zest
- Splash vanilla extract
- Using your electric mixer, stir together 2 cups of the flour, sugar and yeast.
- Place the milk and butter in a small saucepan and heat over low heat just until the butter melts. Remove from the heat and let sit for 2 to 3 minutes, then stir in the water and vanilla extract. Using the dough hook attached to your mixer, stir in the milk and butter mixture until combined. Add the salt and the eggs, one at a time, beating well after each addition. Beat in the orange zest. Add the remaining ¾ cup flour gradually, beating until the dough comes together again - this takes about 2 minutes. The dough will be very sticky. Place it in a well oiled bowl and cover with a towel. Let it rise in a warm place for 1 hour.
- Spray a 10-12 cup bundt pan with coconut oil. Set aside. Punch the cold dough down very gently to allow the air bubbles to release. Pull apart pieces and roll into balls.* Dip each ball, in the melted butter and then roll in the cinnamon-sugar mixture to coat them. You may need more cinnamon-sugar depending how heavy you coat each ball. Arrange them in the bundt pan as you go. Cover the pan and allow dough balls to rise again for about 45 minutes at room temperature.
- Preheat oven to 350 degrees F. Bake for 30 minutes. Allow the bread to cool for 10 minutes before inverting the pan onto a plate.
- Whisk all of the glaze ingredients together and pour over the bread. Devour!
That glaze though.