Margaret's Chocolate Orange Monkey Bread

Indulge in the irresistible combination of citrus and chocolate with Margaret's Chocolate Orange Monkey Bread, a pull-apart treat that’s perfect for breakfast, brunch, or dessert. This easy-to-make recipe pairs soft, pillowy pieces of biscuit dough with the zesty brightness of fresh orange zest and the decadent richness of semi-sweet chocolate chips. Coated in a luscious orange-cinnamon caramel glaze, this monkey bread bakes to golden perfection in just 35 minutes. With its delightful layers of flavor and ooey-gooey texture, it's sure to wow any crowd. Serve warm for the ultimate sweet and sticky indulgence! Perfect as a centerpiece for holiday mornings or special gatherings, this recipe is a crowd-pleaser every time. Keywords: chocolate orange monkey bread, pull-apart bread, easy monkey bread recipe, dessert bread recipe, citrus and chocolate treats.

Nutriscore Rating: 39/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 cans (16.3 oz each) refrigerated biscuit dough
• 0.75 cups granulated sugar
• 1 tablespoon orange zest
• 0.75 cups semi-sweet chocolate chips
• 0.5 cups brown sugar
• 0.5 cups unsalted butter
• 2 tablespoons fresh orange juice
• 1 teaspoon ground cinnamon
• 1 as needed cooking spray

Directions

Step 1

Preheat your oven to 350°F (180°C). Lightly grease a bundt pan with cooking spray and set it aside.

Step 2

Open the biscuit dough cans and separate the individual biscuits. Cut each biscuit into quarters using a sharp knife or kitchen scissors.

Step 3

In a medium-sized mixing bowl, combine granulated sugar and orange zest. Use your fingers to rub the zest into the sugar to release its oils, making the mixture fragrant.

Step 4

Roll each biscuit piece in the orange-sugar mixture until coated. Set each coated piece aside on a plate.

Step 5

Sprinkle half of the chocolate chips evenly in the prepared bundt pan. Add half of the sugared biscuit pieces into the pan, layering them evenly with some space between each piece. Repeat with the remaining chocolate chips and biscuit pieces.

Step 6

In a small saucepan over medium heat, melt the butter, brown sugar, orange juice, and cinnamon. Stir continuously until the mixture is smooth, slightly thickened, and begins to bubble, about 2-3 minutes. Remove from heat.

Step 7

Pour the warm butter mixture evenly over the biscuit pieces in the bundt pan, ensuring it seeps into all the layers.

Step 8

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread has puffed up. A skewer inserted near the center should come out clean.

Step 9

Remove the pan from the oven and let the monkey bread rest for 5-10 minutes. Carefully invert it onto a serving plate, allowing the sticky glaze to drizzle down the sides.

Step 10

Serve warm, pulling apart the pieces to enjoy. Optionally, garnish with extra orange zest for a fresh burst of flavor.

Nutrition Facts

Serving size	(1378.4g)

Amount per serving	% Daily Value*
Calories	5118.3

Total Fat 221.3g	0%
Saturated Fat 114.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 124mg	0%
Sodium 7424.7mg	0%
Total Carbohydrate 729.7g	0%
Dietary Fiber 30.0g	0%
Total Sugars 337.5g
Protein 65.0g	0%

Vitamin D 0IU	0%
Calcium 295.8mg	0%
Iron 22.6mg	0%
Potassium 1131.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 5.0%

Carbs: 56.5%