Cranberry Orange Pull-Apart Monkey Bread is a delicious, easy semi-homemade holiday breakfast loaded with fresh cranberries and a bright orange-cinnamon glaze.
A friend once surprised me with a gift box of treats for my birthday, and inside was a bag of Rhodes frozen orange rolls. I’d never tried them before — what a great discovery!
I decided to take those orange rolls and turn them into something extra special: a pull-apart monkey bread studded with cranberries and finished with orange cream cheese frosting. It’s simple to prepare and can be assembled the night before, making it perfect for busy holiday mornings.
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Let’s make Cranberry Orange Pull-Apart Monkey Bread
This cranberry-orange monkey bread is easy and festive. Using frozen Rhodes orange rolls speeds up the process while still delivering a homemade flavor.
Start with a 36.5-ounce package (12 rolls) of Rhodes orange rolls. Let them sit at room temperature for 15–20 minutes until slightly thawed. Cut each roll into quarters while the dough is still somewhat frozen — it’s easier to work with that way. Set the orange cream cheese frosting packets aside for later.
Spray a large bundt pan with non-stick baking spray. Arrange half of the quartered orange rolls in the bottom of the prepared pan.
In a small bowl, mix 1/2 cup granulated sugar with 2 teaspoons cinnamon. Sprinkle half of the cinnamon sugar and half of 1 cup fresh cranberries (or thawed frozen cranberries) over the first layer of rolls.
To keep the method simple, melt 1/2 cup butter in a microwave-safe bowl or measuring cup. Stir in 1/2 cup brown sugar, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon until well blended. Drizzle half of this brown sugar-butter mixture over the first layer of rolls and cranberries.
Repeat with the remaining quartered rolls, cranberries, cinnamon sugar, and the rest of the brown sugar-butter mixture. The berries will nestle into the dough and release flavor as the bread bakes.
Cover the bundt pan with plastic wrap and place it in a draft-free spot. Because this recipe uses frozen dough layers, it will take longer than the package instructions for the dough to thaw and rise. Allow the assembled monkey bread to rise until the dough has doubled in size — this can be done overnight for a ready-to-bake holiday breakfast.
Preheat the oven to 350°F. Remove the plastic wrap and bake for 45–50 minutes, covering the pan with foil for the last 20 minutes to prevent over-browning. The monkey bread should be golden and bubbling when done.
Immediately invert the bundt pan onto a cake plate or large platter. Let it cool for about 10 minutes before adding the frosting. The rolls will be sticky and decadent — perfect for pulling apart.
Gently knead the included orange cream cheese frosting packets, snip a corner, and drizzle the frosting over the warm monkey bread. Garnish with extra fresh cranberries for a festive look.
The best part is the pull-apart experience: grab a piece, pull, and enjoy the mix of orange, cinnamon, buttery brown sugar, and bright cranberry bursts. The cranberries often pop slightly during baking, adding juicy surprise bites throughout.
This is a wonderful communal breakfast for holidays — everyone can reach in and pull a piece. It’s festive, easy to prepare ahead, and full of flavor. My husband, who loves cinnamon monkey bread, happily devoured this cranberry-orange version — a win at our house!
Enjoy this festive holiday breakfast — sticky, sweet, tart, and full of bright citrus aroma. Happy nesting!
Cranberry Orange Pull-Apart Monkey Bread
Ingredients
- 12 Rhodes Orange Rolls slightly thawed
- 1 cup fresh cranberries or frozen thawed
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 1/2 cup butter melted
- 1/2 cup brown sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- cream cheese frosting included with rolls
Instructions
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1. Allow rolls to sit 15–20 minutes until slightly thawed.
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2. Cut each orange roll into quarters.
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3. Spray a bundt pan with non-stick spray and arrange half the quartered rolls in the bottom.
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4. Mix brown sugar with melted butter, then stir in nutmeg and cinnamon until combined.
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5. In a separate bowl, combine granulated sugar and 2 teaspoons cinnamon.
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6. Layer quartered rolls, sprinkle with cinnamon sugar and cranberries, and drizzle with half the brown sugar-butter mixture. Repeat the layers with the remaining ingredients.
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7. Cover with plastic wrap and let rise until doubled in a draft-free spot (overnight if preferred).
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8. Preheat oven to 350°F. Bake 45–50 minutes, covering with foil for the last 20 minutes.
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9. Remove from oven and immediately invert onto a serving platter. Cool slightly, drizzle with frosting packets, and garnish with extra cranberries.
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