Eat Drink & Be Mary: Orange Monkey Bread {with a twist}


Orange Monkey Bread {with a twist}

Some of my favorite recipes are family recipes.  But my absolute favorite?  Gorilla Bread.  There's just something about that cream cheese filling that is simply amazing.

Today I'm sharing a recipe from one of my favorite chefs with a twist from the ole family cookbook.  And trust me, this is recipe you'll want to be making this Summer.  Whether it's for breakfast, brunch, or'll have your family coming back for more and more.

The Pioneer Woman, is easily my favorite Food Network chef.  She cooks things real people can handle, she's real & everything I've made from her is heavenly.  So when I came across her orange-vanilla monkey bread on Pinterest, I knew I needed to make it this Summer.  Butttt with a little twist.  
The difference between gorilla bread and monkey bread?  A little cream cheese filling.  And you guys, it makes A L L the difference.  So, today my twist on my dear Pioneer Woman's recipe -- add a little cream cheese.  

Oh ooey, gooey orange goodness...

(original recipe here)
  • 2 (12 oz) refrigerated can of biscuits - 10 count (I've found that Grands works best)
  • 1 pkg. (8oz) Cream Cheese
  • 2 Oranges, zested 
  • 1 cup of Sugar
  • 1 tbsp. Vanilla Extract
  • 2 sticks Butter, salted
  • 3/4 cup of Brown Sugar
  • dash of Salt
preheat oven to 350F

1.  Spray the inside of a bundt pan with non-stick cooking spray and set aside.
2.  Combine sugar, orange zest, and the dash of salt in a large ziploc bag.  Mix well and set aside.
3.  Cut the cream cheese into 20 cubes, one for each biscuit.
4.  Open can of biscuits.  Take each biscuit and press it out with your fingers, flattening it out. 
5.  Place a cream cheese cube in each biscuit and "wrap" it up. (reference here)
6.  One at a time, place the biscuit in the ziploc and cover with sugar/zest mixture.
7.  The place the biscuits seams down into the bundt pan.  Continue doing this until you have filled 10 biscuits.  This will cover your bundt pan, completing your first row.
8.  Melt the butter in a sauce pan.
9.  Add brown sugar and vanilla.  Stir until just mixed in.
10.  Pour half of the brown sugar mixture on the first row of biscuits.
11.  Repeat steps 6-9 until you have finished the remaining 10 biscuits, finishing up your top row.
12.  Pour the remaining brown sugar mixture over the biscuits.
13.  Place in the oven at 350F for 25 minutes, until biscuits are golden brown.
14.  Let your monkey bread cool for 10 minutes (no longer than 15), and then invert onto a cake stand/plate to serve.  
15.  Enjoy warm with a glass of milk!  

The Pioneer Woman has done it again y'all, but I have to admit the family trick of adding the cream cheese really pushes this recipe over the top.  Breakfast has never tasted better.


  1. Oh my goodness, I want to eat that right now!!!!!

  2. This looks delicious! Gorilla bread has pretty much ruined me for monkey bread! (I mean...I'd never pass up monkey bread...but gorilla bread is even better!)

  3. This sounds TOO delicious! I had to "Pin" it for safe keeping, because I KNOW i'll be making this soon!

  4. It is amazing Tiffani. I hope you enjoy it as much as we do! Let me know if you make it. :)

  5. I don't blame you; how can you resist cream cheese!


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