Cranberry Orange Pull-Apart Monkey Bread is a delicious easy semi-homemade Holiday breakfast treat loaded with fresh cranberries and a scrumptious orange cinnamon glaze! It’s amazing!
Back in August a friend had a “gift box” full treats delivered to my door for my birthday! (Great gift right!)
One of the many yummy treats in the box…was a bag of Rhodes frozen Orange Rolls! I was so excited. I’d never tried them, now I could!
I got to thinking…why just have Orange rolls, not that they aren’t good, when I could make something extra yummy! Something like a kicked-up “monkey bread” or “Pull-apart” bread! What goes better with Orange than cranberries! My recipe creation was born!
One of the perks of this breakfast dish is that it can be made the night before and left to rise overnight…ready to pop into the oven first thing in the morning!
Let’s make Cranberry Orange Pull-Apart Monkey Bread
This cranberry monkey bread is so easy to make and perfect during the hectic holiday season! Rhodes does the majority of the work for ya! Let’s get started!
This recipe begins with a 36.5 ounce, 12 count package of Rhodes Orange Rolls. Allow the rolls to set out for about 20 minutes. Just long enough that they’re slightly thawed. Cut each roll into fourths. The dough should still be frozen. I find it’s easier to work with the dough when it’s still frozen.
Set the Orange cream cheese frosting aside for later.
Spray a large bundt pan with non-stick baking spray. Spread half the cut up orange rolls into the bottom of the prepared bundt pan.
One of the things I love about these Rhodes orange rolls is the orange cream cheese filling! It’s extra delicious in this recipe.
In a small bowl mix 1/2 cup sugar with 2 teaspoons of cinnamon.
Sprinkle 1/2 cup fresh or frozen thawed cranberries over the top of the cut up orange rolls. Sprinkle with 1/4 cup of the cinnamon sugar.
Regular monkey bread dough is dipped into butter. We’re not going to do that much work. Let’s simplify things a bit…
In a microwave safe bowl, or large glass measuring cup, melt 1/2 cup of butter.
Add 1/2 cup brown sugar and 1/4 teaspoon nutmeg and 1/4 teaspoon cinnamon. Whisk together until blended.
Drizzle 1/2 of brown sugar butter mixture over orange rolls and cranberries.
Repeat again. Cut up orange rolls, cranberries, a sprinkle of cinnamon sugar, and a drizzle of that buttery brown sugar! The berries settle down into the nooks and crannies with that brown sugar butter. It’s heavenly! Nuff said!
Cover with plastic wrap, set out on the counter in a draft free area, and allow Monkey Bread to rise until double in size! (I just realized I’m monkey bread! I knew there was an explanation for that number on the scale! Oh dear!)
Please note, this recipe is layers of frozen dough, and will take longer than the packaged instructions for the dough to thaw and rise.
It’s the perfect overnight breakfast idea for Christmas morning! Cover the bundt pan with plastic wrap, set in a draft free area, and allow that monkey bread to do it’s thing!
I love how this bread doubles and bubbles! Those little dough balls are hugging on to those cranberries!
Preheat oven to 350°. Bake 45-50 minutes, covering with foil the last 20 minutes of bake time. The monkey bread will be beautifully golden brown and the smell is amazing! (Que drool music! I know…you’re wondering what drool music sounds like!)
Immediately invert the monkey bread onto a cake plate or large platter. Allow monkey bread to cool 10 minutes before adding frosing.
Look at all that sticky ooey-gooey deliciousness! Come to Momma!
We could stop right there…but y’all know me better than that! We still have those luscious packets of Orange Cream Cheese frosting! Let’s use ’em!!!
Knead the frosting packets gently before opening. Snip one corner of the packet with scissors and drizzle over the top of the monkey bread. Back and forth across the top and down the sides. Garnish with extra cranberries and toss a few down into the center too.
Now for the fun! The best part of Pull-Apart Monkey Bread…is the “Pull”! Of course! Just dig in there and grab a few of those tasty sweet orange cranberry bread! The frosting is so good on this pan of orange buttery balls of happiness!
Oh, did I mention those delicious cranberries pop a little during baking and release their delicious juices! Surprise!!! Food surprises are the BEST!!
Get ready to lick all that flavorful sticky goodness off yer fingers! Howdy!!
This is a great “gather round” dish! Everyone can gather round and grab a little here and there! Which is where I think the “Monkey” comes from in this recipe.
Isn’t this a pretty Holiday breakfast treat! I love how festive it is!
I found out after making this tasty dish that my husband L.O.V.E.S. Monkey bread! I had no idea! 32 years of marriage and I had no idea he liked cinnamon monkey bread. I was a tad worried he wouldn’t like this cranberry orange version! No need to worry my friends. He licked the plate clean!
Enjoy this recipe my friends! And if you enjoyed this recipe you may also enjoy these other Holiday Cranberry Breakfast Recipes
- Cranberry Orange Buttermilk Coffee Cake
- Cranberry Orange Scones with Orange Glaze
- Cranberry Orange Pancakes with Cranberry Orange Syrup
- Cranberry Orange Bread
- Bakery-Style Fresh Cranberry Orange Streusel Muffins
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Happy Nesting My Friends!
- 12 Rhodes Orange Rolls, slightly thawed
- 1 cup fresh cranberries, or frozen thawed
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- cream cheese frosting, included with rolls
1. Allow rolls to set out for 15- 20 minutes until slightly thawed.
2. Cut orange rolls into quarters.
3. Spray bundt pan with non-stick baking spray.
4. Add brown sugar to melted butter, mix in nutmeg and cinnamon. Mix until well combined.
5. In a separate bowl mix 1/2 cup sugar and cinnamon together until well blended.
6. Arrange half the quarter frozen orange rolls in prepared bundt pan. Top with half the fresh cranberries. Pour melted butter brown sugar mixture over top. Repeat with another layer of orange rolls, cinnamon sugar, cranberries, and remaining brown sugar and butter.
7. Cover with plastic wrap and let rise until double in size.
8. Preheat oven to 350°. Remove wrap and bake at 350° for 40-50 minutes. Cover with foil the last 20 minutes of baking.
9. Remove from oven and immediately invert on serving platter. Cool slightly and drizzle with frosting packets. Garnish with fresh cranberries.
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Amount Per Serving: Calories: 273Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 113mgCarbohydrates: 47gFiber: 5gSugar: 36gProtein: 2g