Mimosa Monkey Bread
- 2 16.3-ounce cans buttermilk biscuits
- ½ cup granulated sugar
- Zest from 1 orange
- 8 tablespoons unsalted butter
- ½ cup brown sugar
- 3 tablespoons fresh orange juice
- 3 tablespoons Prosecco
- Dash of salt
Heat the oven to 350 F. Grease a Bundt pan well.
Cut each biscuit into 4 pieces. In a large bowl or large plastic baggie, combine the biscuit pieces with sugar and orange zest. Stir with a spoon if in a bowl or shake in the plastic baggie.
Place the biscuit pieces in the prepared bundt pan, along with any leftover orange zest sugar.
In a small saucepan, melt the butter.
Add the brown sugar, orange juice, Prosecco and salt, whisking well to combine.
Remove from the heat and pour over the biscuit pieces.
Bake the monkey bread for 35 to 40 minutes, or until golden brown.
Let it cool for 10 minutes. Carefully place a large plate over the Bundt pan and flip over to remove the monkey bread from the pan. Serve and enjoy!