Berry-Orange Monkey Bread

Berry-Orange Monkey Bread


  • 3 cups Original Bisquick™ mix
  • 2 tablespoons granulated sugar
  • 1/4 cup butter, melted and cooled
  • 1/4 cup whole milk
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup packed light or dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup butter, melted
  • 1 cup fresh raspberries 
  • 1 cup fresh blueberries 
  • 1 cup powdered sugar, sifted
  • 2 to 3 tablespoons freshly squeezed orange juice
  • Grated peel of 1 orange 


  1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan.
  2. In large bowl, stir together Bisquick mix & granulated sugar. In medium bowl, stir together 1/4 cup melted butter, the milk, vanilla and eggs. Add to dry ingredients & stir until combined.
  3. In small bowl, mix brown sugar and cinnamon. In another small bowl, place 1/2 cup melted butter.
  4. Use cookie scoop to portion dough into approximately 24 pieces. With greased hands, roll each into a ball. Dip each ball into butter and then brown sugar mixture. Place in pan, layering raspberries and blueberries throughout.
  5. Bake about 30 minutes or until bread is puffed & golden. Let cool 20 minutes, then turn upside down onto plate. Cool completely.
  6. Beat powdered sugar, orange juice & orange peel with whisk, using only enough juice for drizzling consistency.
  7. Drizzle over cooled monkey bread, and top with more raspberries and blueberries, if desired.
  8. The dish are ready to serve.

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