Cranberry Orange Cardamom Monkey Bread
Ingredients:
For the biscuits*
- 1 package rapid rise yeast
- 1 1/2 cups warm milk
- 1 tablespoon sugar
- 4 - 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 4 tablespoons butter
For the sugar coating and sauce
- Zest of 2 large oranges
- 1 cup sugar
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
- 1 cup brown sugar
- 1/2 cup butter
- 1/2 cup fresh cranberries
Instructions:
- Make the biscuit dough by combining all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook attachment. Mix on low until combined and then increase the speed to medium and knead for 6 minutes. You should have a smooth, slightly sticky dough that has come completely away from the sides of the bowl. You can also knead by hand, but it will take closer to 10 minutes.
- Place the dough in an oiled bowl, cover loosely with plastic wrap and let rise until doubled in size, about 2 hours.
- Divide dough into 1 inch balls. You should get 35-40.
- Grease a 10-12 cup bundt pan with cooking spray.
- Combine the orange zest, sugar, cinnamon and cardamom in a shallow dish. Roll dough balls in the mixture and lightly press into the prepared bundt pan. Sprinkle the fresh cranberries randomly throughout as you are layering in the biscuit dough. Cover loosely with plastic wrap and let rise again for about 20 minutes while you preheat the oven.
- Heat the oven to 350 degrees F.
- Melt the butter in the microwave and stir in the brown sugar until smooth. Pour over the biscuit dough to cover thoroughly. The sauce will melt down through the monkey bread as it bakes.
- Bake at 350 degrees F. for 35-40 minutes or until golden brown and no longer gooey in the center when a skewer is inserted. If the top starts to get too brown before it is done, cover lightly with foil.
- Let cool for about 10 minutes before carefully turning out onto plate. Don't let it sit longer or it will get completely stuck to the pan.