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Orange-Glazed Cinnamon Monkey Bread

  • Prep Time: 2 hours 30 mins
  • Cook Time: 30 mins
  • Total Time: 3 hours
  • Yield: 8 servings 1x
  • Category: Breakfast, Dessert
  • Method: Oven

Description

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!


Scale

Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 packet or 2 1/4 teaspoons active dry yeast
  • 1/3 cup almond milk
  • 1/4 cup unsalted butter
  • 1/4 cup water
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 tablespoons freshly grated orange zest

For the filling:

  • 4 tablespoons unsalted butter
  • 1/2 cup sugar
  • 1 1/2 teaspoons cinnamon
  • 1 tablespoon freshly grated orange zest

For the orange glaze:

  • 1 cup powdered sugar
  • 2 Tablespoons fresh orange juice
  • 1 tablespoon orange zest
  • Splash vanilla extract

Instructions

  1. Using your electric mixer, stir together 2 cups of the flour, sugar and yeast.
  2. 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 3/4 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.
  3. 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.
  4. 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.
  5. Whisk all of the glaze ingredients together and pour over the bread. Devour!

Notes

I would make the balls smaller than those you see in these pictures. Shoot for balls just under 1 1/2 inches in diameter – you should get about 40.

Keywords: breakfast, brunch, monkey bread