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!
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.
Whisk together ingredients and pour over cooked bread already removed from the pan.
Can use Prosecco, Sparkling Rosé or any sparkling wine.