Cranberry Orange Monkey Bread
Cranberry Orange Monkey Bread made with frozen rolls, dried cranberries, instant pudding mix and orange juice. Only a few minutes to make these delicious orange pull-aparts that are perfect for fall!
Servings: 16 servings
- ¼ cup dried cranberries Craisins
- 16 frozen white dough rolls still frozen
- ¼ cup sugar
- 3.4 oz vanilla instant pudding
- zest from 1 orange
- ½ cup butter melted
- 1 cup powdered sugar
- 1 Tbsp melted butter
- 2 Tbsp fresh orange juice
Sprinkle cranberries in the bottom of a greased bundt pan. Arrange rolls evenly over the cranberries.
Mix sugar and pudding mix together and sprinkle over the rolls.
Add the orange zest to the melted butter and evenly drizzle over the rolls.
Spray a piece of plastic wrap with non-stick cooking spray and cover the bundt pan. Leave pan at room temperature overnight (about 8 hours).
Preheat oven to 350°. Remove plastic wrap and bake for 25 minutes.
Immediately invert pan onto a serving platter.
Mix frosting ingredients together and drizzle over the rolls while still warm. Serve immediately.
Calories: 240kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 315mg | Potassium: 57mg | Fiber: 2g | Sugar: 16g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg