Cranberry Stuffed Monkey Bread

Monkey bread is as fun to eat as it is delicious. It takes a bit of attention to prepare, but the results are well worth it. I made a simple orange sauce for you to dip the sweet balls from the cake in, or also to cover the monkey bread.

Cranberry Stuffed Monkey Bread with Orange Sauce

(makes 1 bundt cake sized dish of monkey bread)


  • 2 cans (16.3 oz each) Pillsbury Grands! refrigerated biscuits

for the filling:

  • 1 1/2 cups candied cranberries (or quickly make your own, directions below)

for wet mixtures:

  • 3 tablespoons butter, melted
  • 1/4 cup milk

for dry mixtures:

  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon

for the orange sauce:

  • 1 cup orange juice
  • 1 tablespoon orange zes
  • 4 tablespoons brown sugar
  • 3 tablespoons butter
  • Salt pinch


  1. First prep the candied cranberries:
    Rinse 1 1/2 cups fresh cranberries.
    Add 1/4 cup white sugar and 1/4 powdered sugar in a bowl.
    Toss the rinsed cranberries in the sugar mixture.
  2. For the wet mixture, in a separate bowl, combine the melted butter and milk.
  3. For the dry mixture, in another bowl combine the white sugar, brown sugar and cinnamon.
  4. Prep the bundt pan by spraying it with nonstick spray. Preheat the oven to 350°.
  5. Separate both cans of dough into biscuits. Cut each biscuit into fourths.
  6. Place 2 candied cranberries at the center, then stretch the dough and pinch it together to cover the cranberries and seal it closed.
  7. Roll each ball of dough in the wet mixture, then toss in the sugar mixture.
  8. Place in the bundt pan, but no need to press them together.
    Sprinkle some Cranberry between the balls
    Repeat until all the balls are stuffed and coated.
  9. Pour the remaining butter mixture over the dough balls and sprinkle with the remaining sugar mixture.
  10. Bake for 25-30 minutes or until golden brown and firm on the outside. Remove from the oven and let cool for 10-15 minutes.
  11. Meanwhile, prep the orange sauce
    Put together all the ingredients in a pan and bring to a boil. Simmer for 15 minutes or till the quantity is reduced to half. Sieve through a strainer and pour into the serving bowl.
  12. To serve the monkey bread, place a serving plate on top of the bundt pan and in one fell swoop, flip it over. You’ll hear the monkey bread ‘thump’ when it slips out of the mold. Carefully remove the bundt pan and pour the orange sauce over the top of the bread, letting it run down the sides. Serve immediately with lots of napkins, or store in an airtight container at room temperature for up to 2 days. Enjoy!
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