My mother-in-law made this Caramel Orange Monkey Bread for one of our family get-togethers, and it was a recipe that Trent just had to have (I’m sure you can see why). She loves to cook and is not afraid to try new recipes. Lucky for her, her new creations always turn out yummy!
If you aren’t a huge fan of orange marmalade, like myself, this monkey bread doesn’t have an overpowering. It’s the perfect hint of orange! (You could also use apple or your favorite flavor of jelly.)
Her recipe said to place the marmalade evenly in the pan. To be honest, I wasn’t quite sure if that meant on the sides of the pan or not. So, I opted for the safe route and just put it on the bottom. I think you could do it either way!
Even though the recipe called for 2-10 oz cans of biscuits, I used a 16 oz can. I knew that Trent and I didn’t really need that “extra” four ounces of biscuits, plus I didn’t want to buy another can. It actually turned out perfectly with size of pan that I used!
Here’s my dunking stations. Just remember to have one wet hand and one dry hand! It’ll eliminate most of the mess. ;o)
Caramel Orange Monkey Bread
1/2 cup Orange Marmalade
16 oz can of flaky biscuits
1/2 cup melted butter
1 cup packed brown sugar
1/2 teaspoon cinnamon
Spray your pan with non-stick spray. Place orange marmalade evenly in your pan. Combine brown sugar and cinnamon. Cut biscuits into 1/6ths. Dip biscuits into melted butter, then brown sugar mixture. You’ll want to make sure that each biscuit is coated well. Place biscuits in your pan, spacing evenly. Sprinkle with remaining sugar mixture and butter. Bake at 350 for 30 minutes. After cooling for 5 minutes, invert onto your serving dish.
This recipe is super simple to make! I love the fact that the end result looks like you slaved away in the kitchen for hours!