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Berry-Orange Monkey Bread

Berries and orange-infused icing pair up with cinnamon and sugar in this yummy pull-apart brunch bread.
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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!

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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.

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

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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.

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

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

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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.

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