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Berry-Orange Monkey Bread

By Annalise Sandberg
Created January 10, 2017
Berries and orange-infused icing pair up with cinnamon and sugar in this yummy pull-apart brunch bread.

Monkey bread is the homemade alternative to opening up a sleeve of cookies or passing around a bag of candy. It’s a treat that’s perfect for snacking and meant to be shared. Sweet rounds of dough are rolled in butter and cinnamon sugar before being baked in a fluted tube pan along with fresh raspberries and blueberries, and eventually topped with an orange icing. The result is a beautiful loaf of sweet bread that you can pull apart and enjoy. No knife or plates are necessary—just don’t be afraid to get your hands a little dirty!


Using Bisquick gives you a nice head start to this recipe. There are a few steps, but don’t feel intimidated, they’re all very easy and well worth the effort.


First, prepare the dough by mixing the Bisquick, sugar, butter, milk, vanilla and eggs. The dough will be thick and quite sticky.


Portion the dough and roll into balls. Dip into the melted butter and cinnamon sugar, and then place in a greased fluted tube pan. As you’re placing the dough rounds in the pan, layer with fresh raspberries and blueberries. Top with a few more berries and bake.


Meanwhile, to make the icing, combine the powdered sugar, orange juice and zest.


Bake until bread is puffed and golden, about 30 minutes. Let cool for 20 minutes, before inverting onto a plate.


You can drizzle the icing over the baked monkey bread or use it as a dipping sauce as you pull it apart. It’ll be delicious either way, especially if you serve it with more fresh berries.