This is a really good recipe! See below for my modification with Grands!
Cinnamon Orange Pull-Aparts
(Monkey Bread) from The Pampered Chef - modified by me
1 orange
1 1/8 cup sugar
2 teaspoons ground cinnamon
5 tablespoons butter or margarine, melted
18 frozen bread dough rolls, thawed - (1/2 of 48-ounce package)
1/3 cup light corn syrup, divided
Spray fluted pan with vegetable oil, or rub with butter. Zest orange to measure 1 tbs zest. In a bowl combine sugar, cinnamon and zest; mix well. Melt butter. Cut each roll in half. Dip half of the cut rolls in butter; roll in the sugar mixture to coat. Arrange in pan. Drizzle with half the corn syrup. Repeat with remaining rolls and corn syrup; sprinkle any remaining sugar mixture over rolls. Cover loosely with plastic wrap. Let rise in warm place until double in size, about 1 hour. Preheat oven to 350 degrees. Uncover; bake 30-35 minutes or until top is deep golden brown. Cool in pan for 5 minutes. Carefully invert onto serving plate. To serve, pull apart or slice.
To make ahead, after placing rolls in fluted pan, cover loosely with plastic wrap and refrigerate overnight. Remove from refrigerator. Let stand at room temperature 15 minutes. Let rise and bake as directed. Yield: 16 servings
To make these with grands (all of you out there that got tons for free at Albertson's) I used a can and a half of the flaky layers variety. I cut each biscuit into 4. Then I dipped them in the butter, rolled them in the sugar mixture and put them on a cookie sheet. Then baked them at 350 for 25 minutes. I did NOT put corn syrup on them. They turned out really good,unfortunately I ate most of them.
Cinnamon Orange Pull-Aparts
(Monkey Bread) from The Pampered Chef - modified by me
1 orange
1 1/8 cup sugar
2 teaspoons ground cinnamon
5 tablespoons butter or margarine, melted
18 frozen bread dough rolls, thawed - (1/2 of 48-ounce package)
1/3 cup light corn syrup, divided
Spray fluted pan with vegetable oil, or rub with butter. Zest orange to measure 1 tbs zest. In a bowl combine sugar, cinnamon and zest; mix well. Melt butter. Cut each roll in half. Dip half of the cut rolls in butter; roll in the sugar mixture to coat. Arrange in pan. Drizzle with half the corn syrup. Repeat with remaining rolls and corn syrup; sprinkle any remaining sugar mixture over rolls. Cover loosely with plastic wrap. Let rise in warm place until double in size, about 1 hour. Preheat oven to 350 degrees. Uncover; bake 30-35 minutes or until top is deep golden brown. Cool in pan for 5 minutes. Carefully invert onto serving plate. To serve, pull apart or slice.
To make ahead, after placing rolls in fluted pan, cover loosely with plastic wrap and refrigerate overnight. Remove from refrigerator. Let stand at room temperature 15 minutes. Let rise and bake as directed. Yield: 16 servings
To make these with grands (all of you out there that got tons for free at Albertson's) I used a can and a half of the flaky layers variety. I cut each biscuit into 4. Then I dipped them in the butter, rolled them in the sugar mixture and put them on a cookie sheet. Then baked them at 350 for 25 minutes. I did NOT put corn syrup on them. They turned out really good,unfortunately I ate most of them.
do you like my photo editing? Ray took a picture of the ones I made last week with his cell phone, so it isn't the best quality. My stovetop is gross, so if you want to see it in person you have to come over.
