Mimosa Monkey Bread Recipe
Brunch just got better with this Easy Mimosa Monkey Bread Recipe! Refrigerated biscuits get smothered in fresh orange juice, Prosecco, butter, and sugar and then get baked to golden perfection!
Servings: 12 people
Calories: 430kcal
Equipment
Ingredients
Mimosa Monkey Bread
- 2 (16.3 oz) cans refrigerated biscuit dough each biscuit quartered (should have 8 biscuits in each can)
- 1 cup granulated sugar
- fresh orange zest from 2 oranges
- 3 tablespoons unsalted butter melted
- 3 tablespoons freshly squeezed orange juice
- 3 tablespoons Barefoot Bubbly Prosecco
- 1/2 tablespoon vanilla extract
Icing
- 1 1/4 cup powdered sugar
- 2-3 tablespoons Barefoot Bubbly Prosecco
- 1/2 tablespoon orange zest
Instructions
Mimosa Monkey Bread
- Preheat oven to 350 degrees F and grease a 9 or 10 inch bunt pan with cooking spray. Set aside.
- Place granulated sugar and zest from 2 oranges in a gallon sized baggie.
- Place quartered biscuits in baggie, zip it close, and shake until the biscuits are fully coated in the sugar mixture.
- Place biscuits evenly in bundt pan. Set aside.
- In a small bowl whisk together melted butter, orange juice, 3 tablespoons Prosecco, and vanilla extract.
- Pour over biscuits.
- Bake for 30-35 minutes, or until the biscuits have cooked through.
- Let bread cool in pan for 10 minutes, then turn out onto a plate.
Icing
- In a small bowl whisk together powdered sugar, 2-3 tablespoons prosecco, and 1/2 tablespoon orange zest.
- Pour over monkey bread and enjoy!
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Video
Nutrition
Calories: 430kcal | Carbohydrates: 68g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 736mg | Potassium: 187mg | Fiber: 1g | Sugar: 32g | Vitamin A: 10IU | Vitamin C: 2.5mg | Calcium: 38mg | Iron: 2.6mg