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Berry-Orange Monkey Bread

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Berry-Orange Monkey Bread
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  • Prep 30 min
  • Total 60 min
  • Servings 8
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Put a fun and fruity spin on monkey bread with fresh berries and orange icing.
By Annalise Sandberg
Updated Aug 13, 2014


  • 3 cups Original Bisquick™ mix
  • 2 tablespoons granulated sugar
  • 1/4 cup butter, melted and cooled
  • 1/4 cup whole milk
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup packed light or dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup butter, melted
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 1 cup powdered sugar, sifted
  • 2 to 3 tablespoons freshly squeezed orange juice
  • Grated peel of 1 orange


  • 1
    Heat oven to 350°F. Grease 12-cup fluted tube cake pan.
  • 2
    In large bowl, stir together Bisquick mix and granulated sugar. In medium bowl, stir together 1/4 cup melted butter, the milk, vanilla and eggs. Add to dry ingredients, and stir until combined.
  • 3
    In small bowl, mix brown sugar and cinnamon. In another small bowl, place 1/2 cup melted butter.
  • 4
    Use cookie scoop to portion dough into approximately 24 pieces. With greased hands, roll each into a ball. Dip each ball into butter and then brown sugar mixture. Place in pan, layering raspberries and blueberries throughout.
  • 5
    Bake about 30 minutes or until bread is puffed and golden. Let cool 20 minutes, then turn upside down onto plate. Cool completely.
  • 6
    Beat powdered sugar, orange juice and orange peel with whisk, using only enough juice for drizzling consistency.
  • 7
    Drizzle over cooled monkey bread, and top with more raspberries and blueberries, if desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    Other berries such as blackberries and strawberries would work equally as well.
  • tip 2
    Alternatively, you can use the icing as a dipping sauce.


Nutrition Facts are not available for this recipe
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