Cranberry Orange Cinnamon Monkey Bread

Cranberry Orange Cinnamon Monkey Bread is a sweet, sticky, pull-apart breakfast treat made with refrigerated cinnamon rolls, orange rolls, tart cranberries, and a warm cinnamon-sugar coating. It’s an easy and festive twist on classic monkey bread—perfect for fall mornings and holiday brunch.

This recipe came together one day when I had a can of cinnamon rolls and a can of orange rolls in the refrigerator. I added cranberries and a few pantry ingredients, and this delicious version was created right in my kitchen.

My grandchildren have always loved helping me make monkey bread when they visit. Over the years, we’ve tried many variations—adding blueberries, cranberries, raisins, and different glazes.

One very special memory was in 2008, when one of my granddaughters and I created a recipe that earned me a trip to the Pillsbury Bake-Off Contest in Dallas, Texas.
Mascarpone Filled Cranberry Walnut Rolls, won the Breakfast Category along with a $5,000 prize and a new stove.

This cranberry orange version was another one of those fun, spur-of-the-moment creations made together in the kitchen—memories I will always treasure.

My grandchildren love to make monkey bread when they visit and over the years, we have tried a lot of variations to the original one made from refrigerated biscuits.  We have added blueberries, cranberries, raisins, and drizzled with different flavored glazes.

How to Make Cranberry Orange Cinnamon Monkey Bread

Ingredients

• Orange juice concentrate, thawed
• Fresh, frozen, or dried cranberries
• Chopped pecans
• 1 can refrigerated cinnamon rolls with icing
• 1 can refrigerated orange sweet rolls with icing
• Butter, melted
• Cinnamon-sugar mixture

INSTRUCTIONS

Preheat oven to 350 degrees F. Spray a 12 cup Bundt cake pan with no stick cooking spray.

Pour orange juice concentrate into the bottom of pan. Arrange cranberries evenly over the juice. Sprinkle pecans over the cranberries.

Open both cans of the rolls and separate; set the icings aside. On a cutting board, cut each roll into 4 pieces and place in a large mixing bowl. Alternate the kinds of rolls.

Pour the butter over the rolls. Sprinkle with the cinnamon-sugar mixture. Using a large wooden spoon, fold the rolls into the butter and cinnamon mixture until all rolls are coated. Pour rolls into the cake pan and arrange evenly.

Bake for 25 to 30 minutes, until the rolls are no longer doughy in the center. Remove from the oven and cool 5 minutes.

Carefully invert onto a heatproof serving platter, remove pan and scrape any remaining topping onto the rolls.

Allow to cool 5 minutes then stir the white icing and drizzle half of it over the rolls. Let monkey bread stand for 5 minutes and then stir the orange icing and drizzle half over the rolls. You may use more icing or only one if desired.

Why You Will Love This Cranberry Orange Cinnamon Monkey Bread

• This recipe is quick and easy to make, and full of delicious flavors.
• The recipe makes me think of a special holiday treat to add to your brunch table. Cranberry, orange and cinnamon just scream fall and Christmas holidays.
• Tastes perfect with a cup of tea or coffee.
• This is a fun food to eat with my grandkids. It reminds me of making monkey bread with my mother when I was a child.

Recipe Tips and Variations

• Use fresh, frozen, or dried cranberries depending on what you have on hand.
• Be sure to coat all dough pieces well for the best flavor.
• Don’t overbake—check the center to make sure it is fully cooked.
• You can use only one icing flavor or both for extra sweetness.
• Walnuts can be substituted for pecans if preferred.

Frequently Asked Questions

What is the best way to serve this?
While it is warm from the oven, invert it onto a round platter and let everyone pull off pieces with a fork or their fingers.

How do I store the leftovers?
Place in an airtight container or a covered cake dish, and set out on counter for up to 2 days. Does not need refrigerated.

Reheat the leftover pieces on a microwave safe plate in a microwave for 20-30 seconds.

Can I make this ahead of time?
This recipe is best served fresh, but you can prep the ingredients ahead and assemble just before baking.

This Cranberry Orange Cinnamon Monkey Bread is one of those simple recipes that brings people together. Whether you’re making it for a holiday brunch or a cozy fall morning, it’s a sweet treat that’s full of flavor—and memories.

This post was shared on Sweet Little Bluebird Weekend Potluck.

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CRANBERRY-ORANGE-CINNAMON MONKEY BREAD

Cranberry-Orange-Cinnamon-Monkey Bread is a delicious and easy variation on the monkey bread we all know and love. I had a can of cinnamon rolls and a can of orange rolls, one day so,  this recipe for Cranberry Orange Cinnamon Monkey Bread was created.

Course Breakfast/Brunch

Cuisine American

Keyword Cranberry Monkey Bread, Cranberry Orange Cinnamon Monkey Bread, Monkey Bread,

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 446kcal

Author pamelashank2015

Ingredients

• 1/4 cup orange juice concentrate thawed
• 1/3 cup fresh cranberries frozen or dried
• 1/2 cup pecans chopped
• 1 can Pillsbury Refrigerated Cinnamon Rolls with Icing 8ct; 12.4oz
• 1 can Pillsbury Refrigerated Orange Flavor Sweet Rolls with Icing 8ct; 13.9oz
• 1/2 cup butter melted
• 1/2 cup cinnamon-sugar mixture

Instructions

• Preheat oven to 350 degrees F. Spray a 12 cup bundt cake pan with no stick cooking spray.
• Pour orange juice concentrate into the bottom of pan. Arrange cranberries evenly over the juice. Sprinkle pecans over the cranberries.
• Open both cans of the rolls and separate; set the icings aside. On a cutting board, cut each roll into 4 pieces and place in a large mixing bowl. Alternate the kinds of rolls. Pour the butter over the rolls. Sprinkle with the cinnamon-sugar mixture. Using a large wooden spoon, fold the rolls into the butter and cinnamon mixture until all rolls are coated. Pour rolls into the cake pan and arrange evenly.
• Bake for 25 to 30 minutes, until the rolls are no longer doughy in the center. Remove from the oven and cool 5 minutes. Carefully invert onto a heatproof serving platter, remove pan and scrape any remaining topping onto the rolls.
• Allow to cool 5 minutes then stir the white icing and drizzle half of it over the rolls. Let monkey bread stand for 5 minutes and then stir the orange icing and drizzle half over the rolls. You may use more icing or only one if desired.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

• This recipe is quick and easy to make, and full of delicious flavors.
• The recipe makes me think of a special holiday treat to add to your brunch table. Cranberry, orange and cinnamon just scream fall and Christmas holidays.
• Tastes perfect with a cup of tea or coffee.
• This is a fun food to eat with my grandkids. It reminds me of making monkey bread with my mother when I was a child.