Orange Caramel Monkey Bread Recipes

Steps:

• 1. Preheat oven to 350. Brush a bundt or angel food pan well with butter.
• 2. Measure sugar into a small mixing bowl. Zest both oranges into the sugar, and mix with a fork thoroughly. Pour prepared sugar into a gallon zip bag. Squeeze juice to measure 1/4 c and set aside.
• 3. Melt butter in the same bowl you mixed the sugar in. Trying to keep the biscuits cold, open tubes and cut each biscuit in 1/4's.
• 4. COAT BISCUIT PIECES: Roll biscuit pieces in melted butter(you may have to rewarm the butter to keep it liquid). Drop each buttered piece in the zip bag with orange sugar. Toss to coat well. Remove biscuit pieces from sugar and drop into prepared pan, trying to keep the level fairly even.
• 5. MAKE CARAMEL: Using the remaining orange sugar, add fresh sugar to it to measure 3/4c. Place sugar in a heavy sauce pot over medium high heat and melt the sugar WITHOUT STIRRING. Pick up the pan and swirl it around as it becomes liquid. When it reaches a LIGHT golden color, quickly add the orange juice and swirl to stop the browning. Then add the corn syrup, salt and butter. Continue to cook (should be simmering)for 2-3 minutes. Remove from heat and stir in vanilla. Pour over the biscuit pieces and bake for 25-30 minutes.
• 6. Remove pan from oven and allow it to rest for 5 minutes. Then carefully place large plate over the top and invert onto the plate. Allow the Monkey Bread to cool for at least 10 minutes, before eating!

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.

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.

Steps:

• For the monkey bread: Heat the oven to 350 degrees F. Lightly grease a 10- to 12-cup Bundt pan with cooking spray.
• Mix the granulated sugar and cinnamon in a large bowl. Add the biscuit pieces and toss to combine.
• Place the pieces in the pan, sprinkling in the dates, raisins and walnuts. Set aside.
• Add the brown sugar and butter to a large saute pan over medium heat. Cook until the butter has melted and started to bubble, then add the heavy cream and salt and whisk until thoroughly combined.
• Remove from the heat and pour over the dough pieces in the Bundt pan. Put the pan into the oven and bake until golden brown and no longer doughy in the center, 30 to 35 minutes. Cool in the pan for 10 minutes, then turn upside down on a large platter to remove the pan.
• Slice while warm, drizzled with the salted caramel sauce and dollops of whipped cream.

Steps:

• PREPARE hot roll mix according to package directions using the hot water, softened butter and egg. Proceed through step 3. Allow dough to rest 5 minutes. Coat 12-cup fluted cake pan with no-stick cooking spray. Sprinkle nuts in bottom of prepared pan.
• MIX sugar and cinnamon in shallow dish. Cut dough with sharp knife to make about 48, 1-inch balls. Roll in melted butter, then cinnamon-sugar mixture. Layer in pan on top of nuts. Combine caramel topping and syrup. Pour evenly over top of dough.
• COVER loosely with plastic wrap and towel. Let rise in warm place 30 minutes or until doubled in size. Remove cover.
• HEAT oven to 350 degrees F. Bake 25 to 30 minutes or until golden brown. Immediately invert onto serving plate. Let rest 5 minutes. Remove pan. Serve warm.

Steps:

• Make the brioche: Coat a large bowl with cooking spray and set aside. Combine the flour, yeast, sugar and salt in a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and eggs and mix until combined, then increase the speed to medium high and mix until the dough begins to pull away from the sides, about 5 minutes.
• Reduce the speed to medium; start adding the butter, a few pieces at a time, beating until incorporated before adding more, about 5 minutes. Increase the mixer speed to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, about 7 minutes. Transfer the dough to the prepared bowl, cover with plastic wrap and refrigerate 8 hours or overnight.
• Make the caramel: Combine the sugar and 1/4 cup water in a saucepan. Heat over medium-high heat until the sugar dissolves and the mixture starts to boil, 4 to 5 minutes. Continue cooking, swirling the pan but not stirring, until dark amber, 10 to 12 minutes. Remove from the heat and stir in the butter, heavy cream, vanilla and salt. Let cool to room temperature.
• Assemble the monkey bread: Coat a 15-cup bundt pan with cooking spray. Stir together the sugar and cinnamon in a medium bowl. Put the butter in a medium microwave-safe bowl and melt in the microwave. Turn out the dough onto a lightly floured surface. Slice the dough into 4 equal pieces and roll each into a 9- to 10-inch-long log. Slice each log into roughly 10 equal pieces and roll each piece into a ball, dusting the surface with more flour as needed. Pour about half of the caramel into the bundt pan.
• Working in batches, coat 20 dough balls in the butter, letting the excess drip off, then roll in the cinnamon sugar and arrange in a single layer in the pan. Drizzle the remaining caramel on top. Repeat with the remaining 20 dough balls, melted butter and cinnamon sugar, then arrange in the bundt pan. Set aside until the dough is slightly puffed, about 20 minutes.
• Meanwhile, preheat the oven to 350˚ F. Place the bundt pan on a rimmed baking sheet and bake until the monkey bread is dark golden brown on top, about 1 hour 10 minutes. Let cool for 30 minutes in the pan, then turn out onto a platter.

Steps:

• Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan.
• Mix granulated sugar and cinnamon in 1-gallon food-storage plastic bag. Separate dough into 16 biscuits; cut each in quarters.
• Shake biscuit pieces in bag to coat; place in pan. Sprinkle any extra sugar mixture over biscuits.
• In 1-quart saucepan, heat butter and brown sugar to boiling over medium-high heat; boil 1 minute, stirring constantly. Pour over biscuit pieces.
• Bake 35 to 40 minutes or until biscuits are deep golden brown and cooked through in center. Cool 5 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.