Orange Pull Apart Bread Recipes

ORANGE PULL-APART BREAD

Steps:

• Open tube of crescent rolls; do not unroll. Place on a greased baking sheet, forming one long roll. Cut into 12 slices to within 1/8 in. of bottom, being careful not to cut all the say through. Fold down alternating slices from left to right to form a loaf. , Bake at 375° for 20-25 minutes or until golden brown. Combine butter, honey and orange zest; brush over the loaf. Serve warm.

GLAZED ORANGE PULL-APART BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Brush a 10-cup Bundt pan with melted butter.
• Cut each biscuit into quarters and transfer to a large bowl. Add the melted butter, granulated sugar, brown sugar, vanilla, salt, and orange zest and toss to coat the biscuit pieces evenly. Transfer the mixture to the prepared pan and gently press in an even layer.
• Bake until golden brown and puffed, 50-55 minutes. Transfer the pan to a baking sheet and let cool for 10 minutes, then invert the bread onto the baking sheet and let cool for 20 minutes more.
• Meanwhile, stir together the powdered sugar and 2 tablespoons orange juice in a small bowl to form a thick glaze. Add more orange juice as needed to achieve your desired consistency.
• Drizzle the glaze evenly over the cooled bread, then transfer the bread to a platter and serve.
• Enjoy!

ORANGE DREAM PULL-APART BREAD

Steps:

• Preheat oven to 375°. Cut cream cheese into 20 pieces. Using a small knife, cut a horizontal pocket into the side of each biscuit; fill each with a piece of cream cheese. Pinch opening to seal., In a shallow bowl, mix brown sugar, pecans and orange zest. Dip biscuits in melted butter; roll in brown sugar mixture. Stand biscuits on their side in a greased 10-in. fluted tube pan., Bake until golden brown, 35-40 minutes. Cool in pan 5 minutes before inverting onto a serving plate. Serve warm.

CHERRY-ORANGE PULL APART BREAKFAST BREAD RECIPE - (4.7/5)

Steps:

• Heat oven to 350°F. In small microwavable bowl, microwave 1/4 cup of the butter uncovered on High 30 to 50 seconds or until melted. Line bottom of 9x5-inch loaf pan with Reynolds® Parchment Paper. Lightly brush bottom and sides with small amount of the melted butter. In small bowl, mix granulated sugar, cherries and orange peel; set aside. Unroll 1 can of dough on work surface; press to form 16x12-inch rectangle. With pizza cutter or sharp knife, cut crosswise into 4 rows to make 4 (12x4-inch) rectangles. Brush rectangles with some of the remaining melted butter. Working quickly, sprinkle 1 rectangle with 1 rounded tablespoon sugar mixture. Top with another dough rectangle, butter side down. Brush top of rectangle with some of the butter, and sprinkle with 1 rounded tablespoon sugar mixture. Repeat with remaining 2 rectangles. With sharp knife, cut stack crosswise into 5 (4x2 1/2-inch) stacks. Carefully place small stacks, cut side down, in loaf pan. Repeat with remaining can of dough, sugar mixture and melted butter. Brush any remaining butter over top of loaf. Bake 45 to 55 minutes or until deep golden brown, covering with Reynolds Wrap® Aluminum Foil, if necessary, to prevent excess browning. Cool 15 minutes in pan on cooling rack. Run knife around sides of pan to loosen bread. Remove from pan to cooling rack set over a sheet of parchment paper or foil. Meanwhile, in medium microwavable bowl, microwave remaining 1/4 cup butter uncovered on High 30 to 50 seconds or until melted. Add the powdered sugar and almond extract; mix until smooth. Brush icing over breakfast bread. Serve warm.