December 9, 2012

Mini Orange Monkey Bread from Scratch with Orange Glaze

Since you guys loved my cinnamon and sugar monkey bread so much, I knew you would be dying for another version to try :)  Here is version two . . . the orange monkey bread!

I don't know about you, but I have certain family members that would rather enjoy an orange roll over a cinnamon roll and then I have the family members that would pick a cinnamon roll over an orange roll any day of the week.  Being the sweet girl that I am, I figured I could satisfy everyone and make both versions.

You can do the same for your family on Christmas morning.  Make one batch of my biscuit dough and make half with cinnamon and sugar and the other half with orange.  It's a win win situation and I say the cook gets one of each version :)

Are you a cinnamon roll lover or an orange roll lover?
Mini Orange Monkey Bread from Scratch
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 1/2 c. all-purpose flour
1 1/2 Tbl. baking powder
3 Tbl. sugar
1/4 tsp. salt
1/2 c. unsalted butter, cold
1 c. buttermilk (plus a little more, if needed)

Orange/Sugar Coating
1 c. sugar
grated zest of 1-2 oranges, to taste
1/2 c. unsalted butter, melted

Orange Glaze
1 c. powdered sugar
1-2 Tbl. fresh orange juice
1/2 tsp. orange bakery emulsion, opt.

Preheat oven to 350 degrees.  Combine flour, baking powder, sugar and salt; mix well.  Cut cold butter into cubes and add to flour mixture.  Using a pastry blender, cut in the cold butter until it resembles coarse crumbs.  Make a well in the center and slowly incorporate the buttermilk until just combined.  I use a fork at first and then I use my hands to finish mixing.  You might need to add an extra Tablespoon or two of buttermilk to get the dough to come together.  Try not to over mix the dough.

Lightly flour work surface and pat dough out into a rectangle, about 1-inch thick.  Using a pizza cutter, cut dough into around 1 - 2 inch cubes.  There is no need to be exact, it really won't matter if they are uneven.  Grease a muffin tin very well.

Combine 1 cup of sugar and grated orange zest in a small bowl.  Rub together sugar and zest with your fingers to incorporate the two together.  Add melted butter to a separate bowl.  Take a few dough cubes and toss in melted butter and then in orange/sugar mixture.  Place sugar coated cubes into muffin cups.  Add enough cubes to fill each cup.  Repeat until all dough cubes are gone.  If you have any extra sugar mixture, just sprinkle it over the top of the muffins.  

Place in oven and bake for 25-28 minutes or until lightly browned and biscuit cubes are cooked through.  Remove from oven and loosen each monkey bread from pan.  Carefully remove to a wire rack to cool.  Combine all glaze ingredients and whisk until smooth.  Add enough orange juice to reach desired consistency.  You can either drizzle the glaze over the muffins while they are warm or when they are cooled.  Yield: 12 muffins.    

Jenn's Notes:  I like a lot of orange flavor, so I added the full amount of orange zest and I added some orange bakery emulsion to the glaze (which is like orange extract).  


  1. Oh, sweet Lord! This looks so good! Thank you for sharing and thank you for the visit and sweet comment at The Dedicated House. It means the world!! Would love it if you would share this at my Make it Pretty Monday party. Hope to see you at the bash! Toodles, Kathryn @TheDedicatedHouse

  2. This looks yummy! I can't wait to try this out.

  3. These look amazing! thanks for sharing!

    Melissa @ The Alchemist

  4. This is just what I want for Christmas morning! In fact, I'd like one now please!! Yummo, I appreciate the recipe plus all your tips and details, thanks!

  5. Mmmm, scrumptious!! I'll take citrus over chocolate anyday, and this babies are calling my name!! Thanks for sharing at Foodie Friday, I hope to try them soon!

  6. I know these will taste "out of the world" do they taste after they cooled down too much (that happens when you serve 10 to 2 people...there might be a "leftover". Thank you.

    1. They do taste best when they are warm and fresh. They firm up a bit when they are cooled down. You could easily make a 1/2 a batch, that way you will have a little less leftover.

  7. Hi, I realize that you posted this some time ago but I just found it and hope you might answer my question. Did you really use 2.5 cups flour and put the batter in a "mini-cupcake" pan and only get 12 mini-muffins. The picture looks like bigger cupcake size but pictures can be deceiving. I have a very small mini-cupcake pan, if you use paper liners they would be the really small size, not "cupcake" size. I'd love to make these mini-orange muffins but want to use the right size pan. Thanks for any advice.

    1. Hi Lexy!! Yes, 2.5 cups of flour is correct. I used a standard-size muffin tin (cupcake size). A mini-muffin tin would be way too small. The reason these are called mini monkey bread, is because monkey bread is usually made in a large bundt cake pan. Good luck!


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