Orange Roll Monkey Bread. Pillsbury Monkey Bread is a favorite in many American families, both for it's easy preparation and it's ooey-gooey cinnamon-sugary goodness! Back to my food-filled daydreams, it was at that moment that it occurred to me: why not use Orange Rolls to make an easy monkey bread?! Orange Cinnamon Roll Monkey Bread is an easy and delicious twist on a family favorite recipe.

Orange Cinnamon Roll Monkey Bread - an easy twist on a family favorite recipe. Made with frozen dinner roll dough, Rhodes Rolls Monkey Bread really is the best. This post may contain affiliate links. You can cook Orange Roll Monkey Bread using 4 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Orange Roll Monkey Bread

1. Prepare 2 cans of orange cinnamon rolls, cut each roll into 4’s, save the frosting.
2. You need of White sugar and cinnamon for dredging.
3. Prepare 1 stick of butter melted.
4. Prepare 1/3 cup of brown sugar.

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. Orange monkey bread - it's sticky, it's gooey, it's orangey, it's caramelly, it's decadent. Perfect for the kid in all of us.

Orange Roll Monkey Bread instructions

1. Preheat oven to 350. Roll the cut rolls in the cinnamon sugar and place in a well sprayed Bundt pan..
2. I usually don’t have much cinnamon sugar left so I just sprinkle it in too. Add your brown sugar to your melted butter and mix well. Pour evenly over the rolls. Bake until the top is deep golden brown and when you touch it, it feels firm, about 40 minutes..
3. Once done, wait a few minutes then flip it out onto a plate. Add the frosting evenly over the top and watch it melt..

It's sticky just like I like it, sweet and orangey, it's perfect for all kids out there. Now it is time to add the delicious orange glaze to the monkey bread. Basically a pull-apart bread, monkey-style breads are an ideal way to use refrigerated flaky biscuits. Work quickly with the refrigerated dough, because it will rise better if it's still cool when the pan goes into the oven. Large fluted tube pans come in a lot of.