This is a sponsored post. I was compensated for my work, but the opinions are 100% my own.
I love monkey bread. I mean, how can you not adore a treat that is both delicious and interactive? I usually think of monkey bread as more of a cold weather dessert, but I have had an itching for it lately. I tried to figure out how to give it a summery twist, and what is more summery than bright, citrus flavors? That turned into the idea to create individually portioned mandarin orange monkey bread!
I didn’t want to go to the trouble of prepping a bunch of mandarin oranges for the recipes. Peeling the oranges and supreming the fruit, juicing other oranges, blah blah blah. Too much effort between me and monkey bread. Instead I busted out a can of DOLE mandarin oranges.
We have cans of mandarin oranges in our pantry year round because they are an easy way to get my kids to eat healthy fruit even when fresh fruit isn’t in season. Canned fruit is also super handy to have around when you are cooking or baking. I make a quick sesame ginger salad that uses canned mandarin oranges for an easy summer dinner that doesn’t heat up the house.
Normally I make monkey bread in a bundt pan, like I did with my pumpkin monkey bread. However, I am still trying to keep my weight in check, and I have impulse control issues when it comes to monkey bread. By making the bread in muffin tins, I am pre-portioning the dessert, which makes it easier to eat a slightly less gluttonous amount of the stuff.
You can find DOLE Canned Fruit in the canned fruit aisle of your local grocery store. For more information and recipe ideas visit DOLE’s website or follow the hashtag #DoleCannedFruit.
- 2 cans of flaky biscuits, cut into pieces
- 1/2 cup butter, melted
- 2/3 cup packed brown sugar
- 15 oz. can of mandarin oranges, crushed (juice drained and reserved)
- 1/3 cup white sugar
- 3 tsp cinnamon
- 2 T reserved mandarin orange juice
- powdered sugar
- Grease muffin tin.
- Cut each biscuit into 6 pieces.
- Melt butter and mix with brown sugar and crushed mandarin oranges.
- Mix white sugar and cinnamon together in a gallon zip bag.
- Place 5 biscuit pieces into the zip bag at a time. Shake the bag to coat the biscuit pieces.
- Place 5 coated pieces into each muffin tin section. Repeat for all the biscuit pieces.
- Spoon butter mixture over each muffin tin section.
- Bake in a 350 oven for 12 minutes, or until monkey bread is golden brown.
- While the bread bakes, combine reserved orange juice with powdered sugar to create a glaze. Add cinnamon to taste.
- Remove bread from oven and allow it to cool for 5 minutes before flipping bread onto a serving dish. Top with glaze and serve warm
Let's be buds.
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