Orange Bourbon Monkey Bread

My husband recently celebrated his 38th birthday. For this grand occasion, he didn’t want a traditional birthday cake (or any type of birthday celebration, for that matter), so he asked me to make him monkey bread. He had never had it and I had never made it. Here’s a few words from the wise, regarding this delicious cinnamon-sugar, pull-apart confection. First, monkey bread is insanely easy to make. Second, monkey bread is insanely addictive…. like crack laced with cocaine and unicorn sparkles addictive.

Yes, thats my husband’s hand and, yes, he is eating that monkey bread mid-photo shoot. It’s that good.

My monkey bread finished baking and cooling right before we had to leave for our dinner reservations. I decided to quickly style and photograph it before leaving the house, but, being the lovely wife that I am, I let my husband get in a quick taste-test. We both ripped off a small piece, said a quick cheers his birthday, and took our first, and what was supposed to be our ONLY, bites until after dinner. Within 1 minute, my husband and I had demolished at least a quarter of it. We were more than a third of the way through with that thing before I even remembered that I needed to take a picture of it for this very blog post. By the end of the night, it was gone. Like I said, monkey bread is addicting. Its especially diabolical when you add bourbon and orange zest to it. But as you know gentle reader, I am nothing, if not diabolical.

Orange Bourbon Monkey Bread, serves 6 or just 1. It depends on how generous you’re feeling


  • 3 cans of pre-made biscuits (I used Grand’s Southern Style. You want some that aren’t too Flaky)
  • 1 ¼ cup Brown sugar
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • Zest and juice of 1 large orange
  • 1 tablespoon bourbon
  • Dash of Vanilla (about ¼ to ½ teaspoons)
  • 1 stick of butter melted and cooled
  • 1/2 teaspoon salt
  • Non-stick cooking spray


  • 1 Bundt pan
  • 1 small sauce pan
  • 1 Gallon sized Ziploc bag or a large bowl


1) Preheat your oven to 350 degrees. Spray your Bundt pan liberally with cooking spray and set aside.

2) In a small sauce pan, melt your butter. When the butter has melted completely, take it of the burner, and let your butter cool until it is just warm to the touch. Add your bourbon, orange juice, and vanilla and gently mix until combined.

3) While your butter is melting, combine your cinnamon, salt, brown sugar, and orange zest in either a Ziploc bag or in a large bowl. If using a bowl, mix your ingredients together with a fork or a whisk. If you’re are using a Ziploc bag, just make sure your bag is tightly sealed and shake the daylights out of it until your ingredients are thoroughly combined. Set aside

4) Pop open those biscuit cans and cut your biscuits into quarters. Coat your pieces of biscuit with the cinnamon sugar mixture. You can do this one of two ways

The Ziploc Technique: In batches, place a few pieces of biscuit pieces of dough inside your bag. Seal the bag tightly and begin shaking the bag until the biscuit pieces are completely coated in the sugar mixture. Gently shake off any excess sugar and place your coated pieces in the Bundt pan. Repeat until your Bundt pan is full.

The Rolling Technique

The Rolling Technique: This is my preferred technique because I can make sure that all of my biscuit pieces get evenly coated evenly. Take a piece of biscuit and roll the dough in your cinnamon and sugar mixture until all sides are evenly coated (you can do this using a Ziploc bag or in a bowl). Gently shake off any excess sugar and place your sugar covered dough in the Bundt pan. Continue until your Bundt pan is full.

5) Take your leftover sugar/cinnamon mixture (there will be 1/4 cup to 1/2 of sugar mixture left) and gently mix it into your butter mixture. If for whatever reason, there is no sugar mixture left just add 1/4 brown sugar to your butter mixture and call it a day.

6) Pour the butter mixture evenly over your sugary dough balls. Wait a few minutes to allow the butter mixture to settle a bit.

7) Place your Bundt pan in the oven. Cook your monkey bread 25-30 minutes until the top is crisp and golden brown and the dough is cooked through (at this point, your butter mixture is now caramel goodness and will most likely be bubbling away as well).

8) Let the Monkey Bread rest for 10 minutes, but not much longer. This is a dish best served warm. Place a plate or cookie sheet on top of the Bundt pan (Make sure to wear oven mitts because that Bundt pan is still hot). Then holding the Bundt pan in place with one hand and the plate with the other, flip it over. The monkey bread should pop right out. If it doesn’t give the pan a couple of good thwacks to loosen your monkey bread. Make sure to scrape out any excess caramel sauce out of your Bundt pan and pour it over your monkey bread because that caramel is the stuff of dreams. Serve and enjoy!

Cookies and Salt Note: If you find yourself with leftovers (you won’t. it tastes too good), store the bread in an airtight container. Your can reheat large chunks of it in the microwave.

Disclaimer: This is an unsponsored post. I’m just sharing my addiction for baked goods across this great land.

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