Go Back
Orange Cinnamon Sweet Roll Monkey Bread Recipe
Ash Tyrrell

Orange Cinnamon Sweet Roll Monkey Bread Recipe

I recently made this Orange Cinnamon Sweet Roll Monkey Bread, and wow—it’s pure magic! The sweet, sticky dough infused with orange zest and cinnamon filled my kitchen with the most comforting aroma. Pulling apart each gooey piece felt so fun, and it tasted even better than I imagined
Print Recipe Pin Recipe
Total Time 3 hours 10 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 4 cups 540 grams all-purpose flour – I used King Arthur flour for the best texture.
  • 1 packet 7 grams instant yeast – ensures the dough rises perfectly.
  • 1/4 cup sugar – balances the citrus and cinnamon flavors.
  • 1/2 teaspoon salt – enhances the overall taste.
  • 1/4 cup butter room temperature – makes the dough soft and rich.
  • 2 large eggs room temperature – adds structure and moisture.
  • 1 cup milk room temperature – ensures the dough is tender.
  • 1 teaspoon vanilla – adds a subtle warm flavor.
  • 1 1/2 teaspoons orange zest – gives a fresh citrus punch.
  • Oil – for greasing the bowl for the first rise.
  • Non-stick baking spray – prevents sticking.
  • 1/2 cup melted butter – helps the sugar stick to the dough balls.
  • 1 cup sugar – adds sweetness to the coating.
  • 4 teaspoons cinnamon – provides the signature warm flavor.
  • 1 1/2 teaspoons orange zest – enhances the citrusy aroma.
  • 2/3 cup brown sugar – creates the gooey sticky texture.
  • 1/4 cup butter – enriches the syrup.
  • 2 tablespoons orange juice – brightens the flavor.
  • 1 cup powdered sugar – sweet finishing touch.
  • 2-3 tablespoons orange juice – for a smooth drizzle.

Method
 

  1. Start by combining flour, yeast, sugar, and salt. Then add butter, eggs, milk, vanilla, and orange zest. Mix until a shaggy dough forms, then knead for a few minutes until smooth but slightly sticky.
  2. Grease a bowl with oil and place your dough inside. Cover and leave in a warm spot for about 1-2 hours until doubled in size. The dough should be soft and spring back slightly when pressed.
  3. Divide dough into four sections. Roll each into a “snake” and cut into smaller pieces, then shape into balls. Dip each ball in melted butter, roll in cinnamon sugar, and place in a prepared Bundt pan.
  4. Cover the Bundt pan with plastic wrap and let the dough rise for 30 minutes. You’ll see cracks form in the sugar coating as the dough expands.
  5. In a saucepan, combine brown sugar, butter, and orange juice. Bring to a simmer until smooth, then pour evenly over the dough balls in the pan.
  6. Preheat oven to 350°F (175°C). Cover the pan with foil and bake for 20 minutes. Remove foil and bake an additional 20 minutes until golden and sticky.
  7. Whisk powdered sugar with orange juice until smooth. Drizzle over warm monkey bread and serve immediately for a sticky, delicious treat.

Notes

  • I always let the dough rest a bit before kneading; it makes shaping easier.
  • I like using fresh orange zest for a brighter, more vibrant flavor.
  • Don’t skip the second rise—it ensures soft, fluffy dough balls.
  • I brush extra syrup on the edges for maximum gooeyness.