If you are like me, Christmas morning breakfast is one of my favorite parts of this upcoming weekend. Our family gets together for a brunch Christmas afternoon to enjoy each others company, visit, and see what Santa brought all of the cousins that morning. We have everything from Christmas Sausage Casserole to this amazing (& easy!) monkey bread. Monkey bread can be made with caramel or we like ours with a cranberry orange twist. The fruity and sour flavors are perfect for breakfast and have all the flavors of Christmas! Hope you enjoy this bread as much as our family does 😉

Cranberry Orange Monkey Bread
  1. 1 cup dried cranberries
  2. 24 Rhodes rolls, thawed, but still cold (or homemade roll recipe)
  3. 1/4 cup butter, melted
  4. 1 cup white sugar, divided in half
  5. 8 oz. cream cheese, softened
  6. 3 Tbs. fresh orange juice
  7. 1 Tbs. orange rind
  8. 1 cup powdered sugar
  9. 5 tsp. fresh lemon or orange juice
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  1. If using homemade roll dough, make the roll recipe (I use our Lion House recipe for rolls and then roll them into 24 golf sized dough balls--I add 1 c. chopped fresh or dried cranberries to the roll dough once it was about done mixing. One batch of Lion House Rolls will make 1 1/2 of this recipe. You can put 24 rolls in a bundt pan and the remaining rolls in a bread loaf pan or 9x9 pan.)
  2. Melt the butter and add the white sugar to it and mix. Roll each ball of dough in the sugar mixture.
  3. Press the rolls into a 9x13 pan (or bundt pan) that has been coated with cooking spray. Combine the rest of the butter, 1/2 c. sugar, cream cheese and orange juice. Blend well together and pour over the rolls. Cover with plastic wrap and let rise until double in size. Combine 1/2 c. sugar, the rinds and any remaining dried cranberries. Sprinkle this mixture over the risen rolls. Preheat oven to 350 degrees. Bake for 25 minutes, or until rolls seem cooked through and slightly golden brown. Combine powdered sugar and lemon/orange juice. Pour over the top of the cooked rolls and serve. (If serving in a bundt pan, grease the bundt pan heavily and remove the rolls onto a plate a few minutes after serving--drizzle the lemon/powdered sugar mixture over the cooked rolls when ready to serve).
  1. *This recipe works great when made the day before and kept in the fridge until you are ready to bake it in the morning--just cover tightly with saran wrap. Let the bread rise for 20-30 minutes until it is brought back to room temperature and reaches an inch or so away from the top of the pan. Then bake as normal.
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