Mimosa Monkey Bread
Twin Cities food blogger greens & chocolate shares her love of Monkey Bread and Mimosas — with a recipe that combines the best of both. Is Monkey Bread better than donuts? We’ll let you be the judge.
Spring is the start of brunch season, in my mind. I feel like it dies down a bit in the winter because, naturally, we stay inside more. Obviously, Easter is a big occasion for a good brunch, and from then until winter, let the mimosas flow and egg bakes be devoured!
I always love serving something sweet and dessert-ish at brunch. Sometimes it’s coffee cake or muffins, and other times I go all out and make monkey bread. What is there NOT to love about monkey bread? I mean, there are chunks of tender biscuit tossed in sugar and drizzled in melted butter and brown sugar. It’s perfection.
In this fun version of monkey bread, I combined two of the best brunch items — mimosas and monkey bread. Yeah, I’m all in.
This recipe starts with tossing chunks of refrigerated biscuit dough in white sugar and orange zest. In addition to juice, I love using citrus zest when I make citrus baked goods because it really enhances the flavor.
Then, melted butter is combined with brown sugar, orange juice and Prosecco. This isn’t called Mimosa Monkey Bread for no reason! Pro tip: If you don’t want to buy an entire bottle of Prosecco, most liquor stores sell miniature ones. It’s the perfect amount for this recipe and two small mimosas. Now THAT is weekend brunching for the win.
The melted butter combination is drizzled over the sugared biscuits in a Bundt pan and baked until your house is filled with the scent of orange spices and sweet biscuit dough. More specifically, for about 35 to 40 minutes. Warning: it will be difficult to contain yourself.
The most important part comes in waiting 10 minutes before inverting the monkey bread onto a plate. It really helps to wait those ten minutes to ensure the bread stays together in the shape of the Bundt pan. If you don’t care, then by all means invert it and devour immediately.
As my 4-year-old said, “This is BETTER than donuts!” That’s a bold statement, but I’d have to agree!
Prep Time: 20 minutes
Cook Time: 35 minutes
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!