Make breakfast special this holiday season with Cranberry Orange Glazed Monkey Bread.
Our delicious Cranberry Orange Glazed Monkey Bread is the perfect holiday breakfast that the whole family will love! Thank you to #RhodesBread for the opportunity to develop this recipe using Rhodes Dinner Rolls. #FrozenDough #DinnerRolls #ad
I adore monkey bread – what’s not to love about the caramelized goodness? This holiday season, I’m serving this festive Cranberry Orange Glazed Monkey Bread. My family doesn’t care for them, but adding chopped walnuts or pecans to this would add a yummy crunch. And of course, sprinkling the whole thing with powdered sugar reminds me of snow, so it’s just perfect for the holidays. Olivia helped me to make this and said, “Mumma, let’s pretend we’re on a cooking show, and explain what we’re doing.” I love her enthusiasm for my nontraditional job. I love developing recipes, and she loves eating them!
So as we worked on this together, Olivia narrated. She sampled the brown sugar cinnamon mixture, she squeezed the oranges, and even used the micro-plain to zest the oranges. She’s such a good helper!
Cranberry Orange Glazed Monkey Bread
Here’s how to make our Cranberry Orange Glazed Monkey Bread:
24 Rhodes White Yeast Dinner Rolls
1 cup brown sugar plus 1/4 cup
2 teaspoon cinnamon
1/2 cup butter, melted
1/3 cup cranberry jelly, plus 2 tablespoons
1 orange, zested and juiced
Place the rolls on a parchment-lined baking sheet to thaw – about 1 hour.
Preheat the oven to 350-degrees F. Spray or grease a bundt pan, taking care to get into all the grooves.
Cut thawed rolls in half and stretch them out into a small circle. Place a 1/2 teaspoon in the center of the dough, then pinch the edges together to make a little pouch.
Dip each roll piece into butter and roll in the sugar. Place in the bundt pan.
Cover with plastic wrap and let rise until double in size.
Remove wrap and bake at 350 degrees F 35-40 minutes. Cool 1 minute and invert onto serving platter.
In a small mixing bowl, whisk together 1/4 cup brown sugar, the juice and zest from the orange, and 2 tablespoons of cranberry jelly.
Pour over the hot monkey bread. Let cool 5 minutes before cutting. Dust with powdered sugar, if desired.
Check out these other recipes I’ve developed for Rhodes Bread: