Easter is coming up super fast and it is a special one this year in my family. Not only is it Easter, but my baby sister is turning 19 and my Papa is turning 86! Every so many years, their birthdays happen to fall right on Easter. Growing up we got to eat Easter basket candy for breakfast and birthday cake at lunch. It was the perfect combination for this sugar girl.
Since I don’t get Easter baskets full of goodies anymore, I still like to have something sweet and full of Spring flavors for breakfast on Easter. So I started thinking about the desserts that are acceptable for breakfast…coffee cake, cinnamon rolls and monkey bread.
I was tossing around ideas in my head and nothing sounded to good. Then my friend Kerri and I dreamed up a sticky orange/cinnamon pull apart morsels with a sweet PHILADELPHIA Cream Cheese drizzle. After that thought got stuck in my head, it just had to be monkey bread!!
As you all know, I have been working with PHILADELPHIA for the past year and I am really excited to continue on this year. I use PHILADELPHIA Cream Cheese for many reasons, but the most important reason is quality. PHILADELPHIA has been around since 1872 and uses all real fresh ingredients in their cream cheese. It’s all real, fresh, local milk from farms nearby and is made into cream cheese in just six days! You will find ZERO preservatives in the original PHILADELPHIA cream cheese brick varieties — how cool is that?
With the use of canned biscuits, this monkey bread is a breeze to toss together. It shouldn’t take any longer than an hour from start to finish, but half of that time is baking time. Which means you can go take your morning shower and brush your teeth and by the time you come down stairs your whole house will smell like monkey bread. Or at least that’s what happened in my house.
Orange Monkey Bread with Cream Cheese Drizzle
Yield: serves 8
3 (7.5 oz) cans buttermilk biscuits
1 cup granulated sugar
1 tablespoon cinnamon
zest of 1 large orange
2 sticks unsalted butter
1/2 cup packed brown sugar
for the glaze:
4 ounces PHILADELPHIA Cream Cheese, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons milk
Preheat the oven to 350 degrees. Grease a bundt pan, set aside.
Combine the granulated sugar and cinnamon in a large bowl or a gallon sized ziplock bag. Cut biscuits into quarters. Toss all of the biscuit quarters into the cinnamon-sugar mix. Spread the biscuit pieces out evenly in the bundt pan.
In a small saucepan, melt butter over medium-high heat. Once melted, add brown sugar and cook until sugar dissolves. Remove from heat and stir in orange zest. Evenly pour the butter mixture over the biscuits.
Bake for about 30-45 minutes until the crust is a deep dark brown on top. Remove from the oven and let rest for 15 minutes. You can flip it over earlier, but if you let it cool, the sauce will firm up a bit. While it is cooling, make the glaze.
In a stand mixer (or with a hand mixer), beat cream cheese until creamy. Add in powdered sugar and vanilla. Add 3 tablespoons milk and mix on high until smooth. If glaze is still to thick, add more milk (one teaspoon at a time) until you reach the desired consistency for drizzling.
Flip monkey bread onto a cake plate and drizzle generously with cream cheese. Serve immediately, while monkey bread is still warm!
This year I am happy to be an ambassador for PHILADELPHIA. While I have been compensated for my time, my opinions are my own.