Overnight Orange Glazed Monkey Bread

"This recipe came from a grocery flyer. My family loves monkey bread, and this sounds like a great twist on an old favorite! Prep time does not include rising time!"
 
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photo by TexasToast R photo by TexasToast R
photo by TexasToast R
photo by TexasToast R photo by TexasToast R
Ready In:
1hr 5mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Mix yeast, warm water and 1 tbsp sugar together in a bowl; let stand for 5 minutes until bubbly. Add milk, butter, 1/2 flour, salt, and remaining sugar; mix with an electric mixer until combined and no longer lumpy. Add rest of flour and knead in by hand for 5 to 6 minutes. Cover and let rise for 1 hour.(Alternatively, use the soft dough cycle on your bread maker.).
  • Spray a fluted ring pan with cooking spray. Mix the brown sugar and cinnamon together in a bowl. Deflate the dough, pinch off a tablespoon, roll between palms (it helps to lightly oil hands as dough is very sticky), dip ball into melted butter, then roll in brown sugar mixture. Place evenly around the ring pan. Cover with plastic wrap and let rest overnight in refrigerator.
  • In the morning, remove the pan. Place in preheated oven (350 F). Bake for 30 to 35 minutes. Let sit for 5 minutes before turning onto serving plate. Stir together the confectioner's sugar, milk, and orange extract; pour evenly over bread. Garnish with candied citrus peel (Recipezaar #5319), if desired.

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Reviews

  1. A fun recipe and very tasty! I even used some whole wheat flour with the white. Also, I used orange juice and powdered sugar for the glaze as I did not have orange extract on hand. It definitely was better fresh out of the oven. The brown sugar coating got a little hard the next day.
     
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RECIPE SUBMITTED BY

<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
 
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