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Orange Cinnamon Sweet Roll Monkey Bread Recipe
Ben Carraoli

Orange Cinnamon Sweet Roll Monkey Bread Recipe

I recently made this Orange Cinnamon Sweet Roll Monkey Bread, and honestly, it turned out even better than I expected. The combination of citrusy orange and warm cinnamon creates such a comforting and irresistible flavor. As I pulled apart each soft, sticky piece, the aroma alone made it impossible to wait
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Total Time 55 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • refrigerated sweet rolls 2 cans, about 8 rolls each – Use fresh dough for the best fluffy texture; avoid frozen for even baking
  • granulated sugar ½ cup – Helps create the caramelized coating around each piece
  • ground cinnamon 2 teaspoons – Fresh cinnamon gives a stronger, warmer flavor
  • orange zest 1 tablespoon – Use freshly grated zest for a bright citrus aroma
  • unsalted butter ½ cup, melted – Melt gently to avoid burning and ensure smooth coating
  • brown sugar ¾ cup – Adds deep caramel flavor and moisture
  • orange juice ¼ cup – Freshly squeezed juice enhances the natural citrus taste
  • powdered sugar 1 cup – Used for glaze; sift it for a smoother finish
  • vanilla extract 1 teaspoon – Adds depth and balances sweetness
  • milk 2–3 tablespoons – Adjust consistency of glaze as needed

Method
 

  1. Start by opening the sweet roll cans and cutting each roll into bite-sized pieces. This helps them bake evenly and absorb the coating better. I like to keep the pieces uniform so the texture stays consistent.
  2. In a bowl, mix granulated sugar, cinnamon, and orange zest. Toss the dough pieces in this mixture until they’re fully coated. This step creates that classic sweet crust on each bite.
  3. Grease your bundt pan and start layering the coated dough pieces inside. Spread them evenly so they bake uniformly. Avoid packing too tightly to allow room for rising.
  4. In another bowl, mix melted butter, brown sugar, and orange juice. Stir until smooth and well combined. This mixture will create the sticky, caramel-like base of the bread.
  5. Pour the sauce evenly over the dough in the pan. Bake in a preheated oven at 350°F (175°C) for about 35–40 minutes. The top should turn golden brown and slightly crisp.
  6. Let the bread cool for about 5–10 minutes after baking. Carefully invert it onto a serving plate while still warm. This allows the caramel sauce to drip over the bread beautifully.
  7. Mix powdered sugar, vanilla, and milk until smooth. Drizzle it over the warm bread for a sweet finishing touch. I usually adjust the thickness depending on how much drizzle I want.

Notes

  • I always use fresh orange zest because it gives a brighter, fresher flavor
  • Don’t overbake; I check at 35 minutes to keep it soft inside
  • I lightly grease the pan to avoid sticking and ensure easy removal
  • Letting it cool slightly before flipping prevents it from breaking apart
  • I sometimes add extra glaze because, honestly, more is always better