'Tis the season for delicious treats — starting with this festive monkey bread "wreath." For this simple recipe, biscuit dough is smothered in orange-infused butter and cinnamon sugar and then layered with dried cranberries. Once baked, the combo transforms into a ring of warm, buttery goodness. I like to decorate the ring with sprigs of fresh rosemary and thyme and serve it with a chocolate-orange dipping sauce.
Since this recipe uses store-bought refrigerated biscuit dough, it's ideal for last-minute potlucks and parties. You can even make it in advance. Simply prep the dough in a Bundt pan, cover it in foil or plastic wrap, and refrigerate it overnight.
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Video: Edible Centerpiece Made of Cranberry-Orange Monkey Bread
What Is Monkey Bread?
Before we dive in, the basics: Monkey bread is a pull-apart bread that’s enjoyed as a snack, dessert, or brunch item. It’s made with balls of canned biscuit dough layered in a Bundt pan. The recipe can be made sweet or savory depending on the ingredients used to coat the dough. You’re also welcome to use homemade dough if you have a go-to recipe; just be sure to adjust the baking temperature and cook time.
Things You'll Need
Cooking spray or vegetable oil
Bundt pan
1/2 cup unsalted butter
2 Tbsp. orange zest, divided
1 cup white granulated sugar
1 tsp. ground cinnamon
(2) 16-oz. cans of biscuits
1/2 cup dried cranberries
Fresh herbs for garnish
For the dipping sauce:1 cup chocolate sauce
1 Tbsp. fresh orange juice
2 Tbsp. orange zest
1. Prepare the flavoring
Preheat the oven to 350°F. Grease a Bundt pan with cooking spray or vegetable oil, and set aside.
Melt the butter in a small bowl in the microwave or on the stove. Stir in 1 tablespoon of the orange zest.
In a separate bowl, combine the sugar, cinnamon, and remaining tablespoon of orange zest, and whisk well.
Tip
For a more caramelized flavor profile, replace granulated sugar with brown sugar.
2. Cut and roll the biscuit dough
Open both cans of biscuits and separate the dough discs. Cut each disc into equal quarters.
Roll each biscuit piece into a ball to yield 64 balls in total.
3. Assemble the monkey bread
Dip a ball of dough into the butter mixture. A slotted spoon is helpful for this.
Roll the dough in cinnamon sugar. You can use a slotted spoon, but it may be easier to do this with your fingers.
Place the coated dough ball into the Bundt pan. Repeat with the first third of dough balls, about 21 pieces, so the bottom of the pan is covered. Don't worry if chunks of cinnamon sugar end up in the pan. It will become melted and gooey in the oven, like a cinnamon roll.
Sprinkle half of dried cranberries (about 1/4 cup) on top of the dough.
Tip
For a bit of crunch, add 1/4 cup of pecans with each addition of cranberries.
Dip and layer another third of dough, about 21 pieces. Add the remaining dried cranberries.
Top with remaining balls of dipped and coated dough.
Tip
If you have leftover cinnamon sugar mixture, add it to pancake batter! You can also sprinkle it on banana bread just before baking.
4. Bake the monkey bread
Bake the monkey bread for 35 to 40 minutes or until it is golden brown. Let it cool for 5 to 10 minutes before handling. Run a butter knife around the perimeter of the bread. This will help separate it from pan.
Invert the pan onto a serving plate, cutting board, or wire rack.
5. Make the dipping sauce
In a small bowl, mix together 1 cup chocolate sauce, 1 tablespoon orange juice, and 2 tablespoons orange zest.
Tip
Instead of orange juice, you can use more orange zest or a few drops of orange extract.
6. Decorate and serve
Place a bowl of chocolate-orange sauce in center of the monkey bread. Decorate the centerpiece with herbs. For a fuller look, you could add extra bundles of herbs on plate surrounding the bread.
Serve the monkey bread warm or at room temperature.
Tip
Store leftover monkey bread in an airtight container in the refrigerator. To reheat, warm in a microwave for 1 to 2 minutes, or heat in the oven for 10 to 15 minutes at 350°F.