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    Home » Recipes » Breakfast & Brunch » Easy Monkey Bread Recipe

    Easy Monkey Bread Recipe

    Published: Apr 9, 2017 · Modified: Dec 11, 2021 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    Mimosa monkey bread in a bundt pan

    This easy monkey bread recipe is a citrusy version of monkey bread with a Prosecco and orange juice glaze. Perfect for a Sunday brunch with enough Prosecco left for plenty of Mimosas!

    A platter of monkey bread with glasses of mimosas.

    My all time comfort food for breakfast or brunch is a Streusel Coffee Cake, because what can be better than streusel. But I love to experiment, so the last time I had a house full of people I tried out this easy monkey bread recipe I found over on Show Me The Yummy and everyone loved it. It looks like it would take a lot of effort, but this is deceivingly simple.  

    The conversation of Mimosa’s came up recently because where I live, you can’t get a Mimosa or any other alcohol on Sundays until after 1pm.  Brunch on Sunday is so much better with Bloody Mary’s or Mimosas.  

    The result is that there are very few brunch places on Sunday, and I don’t want brunch after 1pm.  (Good news, our crazy legislature is considering changing this law and we may get the Brunch Bill out of it, fingers crossed!)  

    So open up a bottle or can of Prosecco or Cava and bring out the orange juice, you need to make Mimosa monkey bread.

    A slice removed from a mimosa monkey bread.

    Perfect for Spring or an Easter Brunch and super easy to make.  Don’t worry it doesn’t really use that much Prosecco, just 6 tablespoons, still plenty left for Mimosas. Most Monkey Bread recipes use a very sweet brown sugar and pecan base but this version is much lighter tasting, (calories are probably the same). 

    Butter and sugar, of course, but then orange zest and orange juice instead of brown sugar and pecans.  It’s a given that you have to have it with Mimosas. What else are you going to do with the bottle of Prosecco you have left over!

    If you love a citrus flavor with your sweet rolls, and have extra orange zest and juice, then try some orange sweet rolls, no Prosecco but wonderful for a brunch. Another favorite is Dollywood Cinnamon Bread.

    Why you’ll love it

    • There’s only 6 tablespoons of Proseco in the recipe so you have plenty left over for Mimosas.
    • Monkey bread is easy to eat, you can slice it or just pull off a bite.
    • It looks impressive and makes a wonderful breakfast, brunch or dessert item!

    What you’ll need

    • Refrigerated biscuit dough – you can buy the cans at your local grocery. The flaky ones don’t work as great, so stick to the regular dough.
    • Oranges + orange zest – you’ll want both the juice of the fresh oranges and the outside peeling for extra orange flavor!
    • Prosecco – you can also use a rosé sparkling wine, or if you want to make it non-alcoholic, ginger ale or clear carbonated beverage will work.
    • Sugar, powdered sugar, butter, vanilla
    A single slice of monkey bread on a plate.

    How to make easy monkey bread that tastes like a mimosa

    If you haven’t made Monkey Bread before, it’s just refrigerated biscuit dough that you cut into quarters and then shake with a sugar mixture. You put them in a bundt pan and pour a butter sauce of some type over it. It’s so easy.  Some recipes you can pull apart with your hands, and you can with this one, but the glaze on top makes it a little sticky.  I prefer to slice it.

    Step 1

    Grease a 9-10 inch bundt pan with butter.

    Step 2

    Place sugar and orange zest in a gallon size ziplcock and shake to combine. Toss quartered biscuit dough in the bag and shake until the biscuits are coated. Place in the bundt pan.

    A bundt pan with biscuit pieces in it.

    Step 3

    In a small bowl, whisk together the butter, orange juice, 3 tablespoons Prosecco and vanilla. and pour it over the biscuits.

    Step 4

    Bake for 30 minutes until the biscuits have cooked through. Let cool for 10 minutes and then turn out onto a plate. Once it’s out of the bundt pan, pour a glaze of powdered sugar, Prosecco and orange zest over the monkey bread and serve.

    Pro tip: In the event you don’t want to open a bottle, I found these cute little cans on special at Whole Foods.  They convinced me to try a taste at the grocery, (it was 10am) but I’m so glad I did. This was a sparkling Rosé by Presto which was only slightly sweet and would be nice to sip on its own. So feel free to try any type of sparkling wine for this recipe.

    How to store Prosecco

    Prosecco should be stored in the refrigerator with a wine stopper. The cold air will slow down the release of air bubbles. It will only stay fresh for about 24 hours, after that, it will taste flat. Unlike Champaign which will last for 3-5 days, Prosecco will only last a day.

    Variations

    • Try adding some pecans with the sugar mixture before adding the biscuit dough.
    • If you’re a chocolate fan, try adding some chocolate chips.
    • If you want to make this more like a traditional monkey bread, simply reduce the granulated sugar to a half cup, then add in a half cup of brown sugar with a half tablespoon of cinnamon along with the orange zest, to coat your biscuits before placing them into the pan.

    How to make a Mimosa

    Now that you have a bottle of Prosecco open, what better time than to make Mimosas. These light fresh cocktails are so easy to make. I like to start with a 50/50 ratio of Prosecco or sparkling wine to orange juice and adjust according to your taste. Pour the Prosecco in first and top with orange juice.

    FAQ’s and tips

    Why is this sweet dessert called monkey bread?

    It gets it’s name from the method in which this bread is eaten – pieces of gooey, sugar dough picked off from the side, like a monkey grooms a fellow monkey.

    Does monkey bread have to be baked in a bundt pan?

    Monkey bread can be baked in any pan you like – the shape of the bundt pan makes it pretty when plated but you could use a loaf pan.

    How long does monkey bread last?

    Place the leftovers in an air tight container and it can be refrigerated for about a week.

    Can you reheat monkey bread without hardening it?

    Yes you can reheat monkey bread. Preheat your oven to 350º and let your bread warm from the inside out for 5 minutes.

    How do you know when monkey bread is finished cooking?

    The top of the monkey bread will be golden brown and bubbly. You can also tap on the top and tell whether the biscuits are cooked through or not

    More sweet treats to enjoy

    • Strawberry Scones
    • Browned Butter Chocolate Chip Cookies
    • Cherry Coffee Cake
    • Seven Layer Bars

    If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

    A bundt cake with a mimosa glaze on a marble platter.

    Easy Monkey Bread Recipe (Mimosa flavor!)

    Author: Barbara Curry
    This easy monkey bread recipe is a citrusy version of monkey bread with a Prosecco and orange juice glaze. Perfect for a Sunday brunch with enough Prosecco left for plenty of Mimosas!
    5 from 1 vote
    Print Pin
    PREP: 10 minutes
    COOK: 30 minutes
    Servings: 16

    Ingredients
     

    • 2 16.3 ounces Refrigerated biscuit dough cut each biscuits into quarters
    • 1 cup sugar
    • 2 oranges + orange zest
    • 3 tablespoons butter
    • 3 tablespoons orange juice or juice of the fresh oranges
    • 3 tablespoons Prosecco
    • ½ tablespoon vanilla

    ICING

    • 1 ¼ cups powdered sugar
    • 2-3 tablespoons Prosecco
    • ½ tablespoon orange zest

    Equipment

    • Bundt pan
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 350º. Grease a 9-10 inch bundt pan with butter.
    • Place sugar and 2 tablespoons of orange zest in a gallon size ziplcock and shake to combine. Place quartered biscuits in the bag and shake until the biscuits are coated. Place the sugared biscuit dough in the bundt pan. Pour in any extra sugar.
    • In a small bowl, whisk together the butter, orange juice, 3 tablespoons of Prosecco and vanilla. Pour over the biscuit dough in the bundt pan.
    • Bake for 30-35 minutes until biscuits have cooked through. Let cool for 10 minutes and then turn out onto a plate.

    ICING

    • Whisk together powdered sugar, Prosecco and orange zest and pour it over the cooked bread that has already been removed from the pan.
    Barbara’s Tips + Notes
    • You can use Prosecco, Sparkling Rosé or any sparkling wine.
    • You can leave out the Prosecco all together or substitute with ginger ale.
    • You can make this in advance, it is delicious at room temperature or warm.

    Nutrition

    Calories: 117kcal | Carbohydrates: 24g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 21mg | Potassium: 42mg | Fiber: 1g | Sugar: 24g | Vitamin A: 110IU | Vitamin C: 11mg | Calcium: 9mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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