Saturday, March 30, 2013

"Orange Rolls"/ Orange Monkey Bread

Are you looking for something easy, and "Spring-y" to serve this Easter? This might just be it. These are called "orange rolls" but if you ask me it should be called Orange Monkey Bread. It's a pull-apart bread that's made from biscuit dough and flavored with orange, butter and sugar. ("How bad could that be?" In the words of Ina Garten) I got this recipe from my church recipe book, and changed it just a bit. I made it a few weeks back for the hubby and the guys at the fire station, when my wonderful husband called and asked me to whip up a treat and bring it to the station (like he does so often). They all seemed to enjoy it and it was a snap to put together.
  Here's all you need:
2 cans of biscuit dough, butter, sugar, and oranges (juice and zest)
First thing's first, you want to break down the biscuit dough into smaller pieces. I used "Grands" biscuits and I broke each one in half, but I should have done them in quarters.

Then place the biscuit pieces evenly into a bundt pan.

When both cans of biscuits are used, the bundt pan should be filled. It looks like a pretty flour, doesn't it? :)

Next comes the orange glaze/sauce. Melted butter and sugar are added to a bowl.

Then the zest and juice of one orange are added. -You only want to add the orange part, not the bitter white.

This was how much zest I got from my orange. About 1 Tbsp? The measurement doesn't have to be precise. The more zest the more flavor.

After the orange is zested, just squeeze all the juice you can out of it. (Removing any seeds of course.)

Mix it all together and slowly pour it evenly over all the biscuit pieces.

When everything is covered (and all the sauce has been used), put it into a 350F oven for about 45 minutes. You'll need to keep an eye on it to make sure it doesn't get too brown. If the top is browning faster than the inside is cooking, just cover it with foil.

When it's done it will rise above the bundt pan in all it's golden glory. Like this:

Flip it out onto a cake platter (or large plate) before it gets too cool. If it cools in the pan you won't be able to turn it out.

The last step is to drizzle it with an orange glaze. It's just powdered sugar, a splash of water and a touch of orange extract.  Make sure to cool the "rolls" slightly before putting on the glaze or it will all just run off.

Mine was still a little too hot, but I wanted to get it to the fire station while it was still warm. Aren't most things best warm out of the oven? I think so.
Here's the recipe:

"Orange Rolls"/Orange Monkey Bread

2 cans of refrigerator biscuits
1/2 cup sugar
1/2 cup salted butter, melted
about 1 Tbsp orange zest (zest of 1 to 2 oranges)
juice of two oranges (at least 1/2 cup)

1 cup powdered sugar
1 Tbsp water (or melted butter) *if it's too thick, more water can be added
1/2 tsp orange extract

Preheat the oven to 350F. Cut or break apart the biscuits into bite sized pieces (in halves or quarters). Place the biscuit pieces into a greased bundt pan. Combine the butter, sugar, orange zest and juice and pour the mixture evenly over the biscuit pieces. Bake for 30-40 minutes (until the biscuits in the middle are cooked through and the tops are browned). If it gets too brown, cover it with foil while baking. When it's done, turn it out onto a cake platter while it's still warm. Let it cool a little before drizzling on the glaze.

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