Orange Chocolate Monkey Bread. Also known as bubble bread or pull apart bread, this favourite flavour combination would make an outstanding addition to a weekend brunch.
Doesn’t this Orange Chocolate Monkey Bread look great? This style of baking breakfast or brunch sweet rolls goes by a couple of different monitors, depending on location. I have often seen recipes like this one referred to as bubble bread or pull-apart bread.
In some places this is called Pinch Me Cake, even though it isn’t a cake at all. If a name promises cake, it had better deliver is what I say! None the less, it’s a tasty treat no matter what you call it.
In coming up with my own version it was inevitable that I would venture into well travelled ground as the number of orange and chocolate recipes to be found on this blog can attest. Served warm from the oven, it certainly did not disappoint! the melting chocolate, the fragrant orange and the warm sweet rolls are a winning combination. It disappeared in no time at our weekend brunch with family.
This is an amazing idea for a weekend brunch, especially if you’re invited to one and show up with these delicious pull-apart sweet rolls. It should get you an invite back, don’t you think?
Find more great bread ideas in our Bread and Baking Category.
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- 1 ¼ cups warm milk
- 3 ½ cups all purpose flour
- 1 envelope regular yeast 8 g, about 2 tsp
- ¼ cup melted butter
- 2 tsp vanilla extract
- ½ tsp salt
- ¼ cup sugar
- 2 eggs slightly beaten
- 1 large orange
- ½ cup sugar
- ½ cup corn syrup
- 1/3 cup water
- 3/4 cup chocolate chips
Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
Add the melted butter, warm milk, eggs and vanilla extract. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps.
If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon.
Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop.
Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
With a sharp vegetable peeler, avoiding the white part of the peel, remove the outer skin of the orange.
Combine the orange peel with the juice of the peeled orange, plus the sugar , corn syrup & water.
Simmer together very gently for about 10-15 minutes until the syrup begins to thicken. Watch it carefully, any boiling sugar is prone to burning if left unattended.
remove the orange peel to drain on some parchment paper and set the syrup aside to cool.
When cool chop the candied orange zest into small slivers.
Roll the dough into 1 inch balls. Place the first layer of balls in the bottom of a very well greased tube or a 10 cup large bundt pan, or if you prefer 2 loaf pans.
Lightly brush the top of the layer of dough balls with the orange syrup and sprinkle with some chopped candied orange zest and about 1/3 to 1/2 the chocolate chips depending on how many layers you get and the size of your pan.
You may not use all of the orange syrup. That's okay because I like to brush it onto the bread after it bakes too.
Repeat the layers until all of the dough balls are used. Cover and allow to rise until double in size.
Bake at 350 degrees F for about 40 - 50 minutes depending on the size of your baking pan. Allow to cool in the pan for 5 minutes before removing. after cooling for a few minutes brush on any remaining orang syrup.
Cool for an additional 15-20 minutes and serve warm. Excellent at Sunday Brunch!
Time does not include the additional rising time for the dough. allow 1 1/2 to 2 hours extra for this stage.
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