Mimosa monkey bread 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!
I didn’t get coffee cake last week on National Coffee Cake day, but I would have chosen this Streusel Coffee Cake which is my favorite. Instead, I thought I would share a recipe I made over the Holidays when I had a house full of people. The conversation of Mimosa’s came up. 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 if you already have an open bottle of Prosecco or Cava and orange juice on hand, you need to make 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. Save the traditional version for the winter months and give Mimosa Monkey Bread a try this Spring. Of course 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 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 over a butter sauce of some type. 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.
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, (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 it’s own. So feel free to try any type of sparkling wine for this recipe.
Mimosa Monkey Bread
Mimosa monkey bread 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!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 1x
Ingredients
- 2 16.3 ounce cans Refrigerated biscuit dough, cut each biscuits into quarters
- 1 cup sugar
- 2 oranges orange zest
- 3 tablespoons butter
- 3 tablespoons orange juice
- 3 tablespoons Prosecco
- ½ tablespoon vanilla
- ICING
- 1 ¼ cups powdered sugar
- 2–3 tablespoon Prosecco
- ½ tablespoon orange zest
Instructions
1.Preheat oven to 350º. Grease a 9-10 inch bundt pan with butter.
2.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 in the bundt pan. Pour in any extra sugar that did not stick to the biscuits.
3.In a small bowl, whisk together the butter, orange juice, 3 tablespoons Prosecco and vanilla. Pour over biscuits.
4.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 ingredients and pour over cooked bread already removed from the pan.
Notes
Can use Prosecco, Sparkling Rosé or any sparkling wine.
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