If you are looking for a twist on my 5 Ingredient Monkey Bread, you have got to try this ooey-gooey, citrusy pull-apart roll. Yes, my Orange Monkey Bread has 6 ingredients rather than 5, but it is still super easy and a no-fail recipe! You may even want to try my Homemade Monkey Bread if you are feeling up to making your own, from scratch, monkey bread.
Orange Monkey Bread
Monkey bread, also known as monkey puzzle bread, monkey brains, sticky bread, Hungarian coffee cake, and few more names that I can’t remember right now, is definitely a popular treat in my house, and it is so easy to make and eat! In fact, there are more names than ingredients for my Orange Monkey Bread! I decided to give the classic monkey bread an orangey flavor since a lot of my recipes lately have included orange flavorings, like my Orange Sweet Rolls and my Orange Creamsicle Puppy Chow. (‘Orange’ you glad I have been on an orange kick lately?!?) Anyway, jokes aside, you will love this easy to make Orange Monkey Bread.
Orange Monkey Bread Ingredients
If you have tried my 5 Ingredient Monkey Bread, you know how easy and delicious this recipe is. You are simply replacing the cinnamon with orange extract and adding the zest of one orange for my Orange Monkey Bread. That’s it! Here are the ingredients you need.
- Frozen dinner rolls
- Butterscotch pudding mix: Make sure you buy the COOK and SERVE pudding mix for the monkey bread.
- Orange zest: Grate your orange as you would grate cheese. Remember to try to get only the orange coloring for the best results.
- Brown Sugar
- Orange Extract
How to Make Orange Monkey Bread
Spray your bundt pan with non-stick cooking spray and place the frozen rolls in the pan. Sprinkle the orange zest and butterscotch pudding (cook & serve only, not instant) over the rolls. Off to the side, in a medium bowl, stir together the melted butter, brown sugar, and orange extract. Pour this butter mixture over the rolls, cover with a greased piece of foil, and let it sit in a warm area overnight (8-10 hours). After the 8-10 hours, bake at 350°F for 25 minutes. Invert the rolls onto a plate and serve them warm. Be ready for fingers to grab these Orange Monkey Bread up in no time!
Tips and Tricks for Monkey Bread:
I made a miniature batch of the rolls in this cute little bundt pan and it only fit about 11 frozen rolls. When baked they had all magically lined up perfectly!
Every other time I have made the bread in a regular size bundt pan, the bread twists and turns and forms itself into bite-size pull away pieces. (Or, what a monkey bread traditionally looks like.) I have also made these in an 8×8 and 9×13 pan, which work equally well.
If you let the rolls sit out for longer than 12 hours, they can start to get so huge that they deflate. 8-10 hours seems to work best.
Are you Looking for More Ooey-Gooey Breakfasts?
I have a few favorites that you can try.
If you love a hint of citrus and an ooey-gooey caramel roll, this is the combination for you!
- 18 frozen white dinner rolls
- 1 package butterscotch cook & serve pudding, Not Instant
- zest of one orange
- 1 (113g) stick butter
- ¾ cup (150g) brown sugar
- 1 teaspoon orange extract
- Spray a bundt pan with non-stick cooking spray.
- Place frozen rolls in pan.
- Sprinkle the butterscotch pudding and the orange zest over the frozen rolls.
- In a medium bowl, add melted butter, brown sugar, and orange extract. Stir to combine.
- Pour butter mixture over rolls.
- Cover pan with greased foil and place in a warm place overnight.
- In the morning, bake at 350°F for 25 minutes.
- Immediately invert rolls onto a large plate. Serve and enjoy!