Cranberry Orange Monkey Bread
Cranberry Orange Monkey Bread is a super easy recipe, thanks to Rhodes frozen rolls! Make it the night before, pull it out of the fridge in the morning, and pop it in the oven! Pull apart bread is always a fun treat for the whole family!
Servings 8
Ingredients
For the Monkey Bread
- 12 frozen Rhodes dinner rolls
- 1/2 c. granulated sugar
- orange zest from 2 oranges reserve 1 tsp. for icing
- 1/4 c. butter
- 1/4 c. dried cranberries chopped
For the Glaze
- 1 c. powdered sugar
- 2 T. orange juice freshly squeezed
- 1 tsp. orange zest
- 1/4 tsp. almond extract
- dash salt
Instructions
Monkey Bread Instructions
- Thaw Rhodes rolls on in a greased pan, covered with greased plastic wrap, just until soft enough to cut in pieces.
- Spray a 9x13 pan with baking spray.
- Cut rolls in quarters. The easiest way to cut them is with a pair of kitchen scissors. A knife will work if you don't have kitchen scissors. Put quartered rolls in a prepared pan.
- Mix granulated sugar and orange zest, don't forget to reserve a teaspoon for the glaze. Sprinkle half of the sugar mixture over rolls in pan, reserve the other half of the sugar mixture for later. Gently move the rolls around to allow part of the sugar mixture to coat the rolls just a little bit.
- Melt butter. Pour over rolls.
- Cover with plastic wrap and refrigerate overnight, or let rise in a warm spot until doubled in size.
- If monkey bread is in the fridge remove and let sit on the countertop for about 15 minutes.
- Preheat oven to 350 degrees. While oven is heating sprinkle remaining sugar mixture and chopped cranberries over monkey bread.
- Bake for 20-25 minutes. Watch it carefully and if it starts to brown too much before the middle is cooked through, cover it with aluminum foil.
Glaze Instructions
- While monkey bread is baking make the glaze.
- Mix powdered sugar, orange juice, orange zest, a sprinkle of salt, and almond extract together until smooth.
- Drizzle glaze on monkey bread while it's still hot.