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I love this recipe from the Pioneer Woman! This recipe was the first Monkey Bread I ever attempted to make, and now I make it all the time! Soooooo good! 🙂 It’s super easy and really impressive!
- 3 cans (7.5 Ounces Each) Buttermilk Biscuits (not The Flaky Kind), Cold
- 1 cup Sugar
- 2 whole Oranges, Zested
- 1 dash Salt
- 2 sticks Salted Butter
- 3/4 cups Brown Sugar
- 1 Tablespoon Vanilla Extract
- Preheat the oven to 350 F.
- First, make sure all the biscuit cans are very cold.
- Open all the cans of biscuits and cut the biscuits into quarters.
- Fill a large Ziplock bag with the granulated sugar, the orange zest, and the dash of salt. Seal the bag and shake it around until the zest and the sugar are totally combined.
- Add the biscuit pieces to the bag, seal it and shake/toss it around until all the biscuit pieces are coated in the orange sugar. Pour the pieces into a bundt or tube pan and set it aside.
- In a medium pan over medium heat, melt the butter then stir in the brown sugar and vanilla until just barely combined. Pour the mixture all over the biscuit pieces, scraping the pan to get all the butter/brown sugar out of there. Let it settle for a second, then place the pan in the oven.
- Bake for 25 minutes, or until the top of the biscuits are golden brown. Then remove the pan from the oven and set it on a rack. Let the pan sit for at least 10 minutes (but no more than 15), then turn the cake out of the pan onto a cake plate.
- Note: When it first comes out of the pan, the melted sugar/caramel will be a little on the hot side. Wait a few minutes after turning it out before serving.