Orange Jalapeño and Pepita Monkey Bread
Recipe Type: Appetizer
  • 2 (16-ounce) containers canned biscuit dough
  • ⅓ cup sugar
  • Zest of one large orange
  • ½ cup butter, melted
  • 6 tablespoons orange marmalade
  • 6 tablespoons orange juice
  • 2 tablespoons diced jalapeños
  • ¼ cup pepitas, toasted
  • Nonstick cooking spray
  1. Preheat the oven to 375 degrees F. Lightly coat a Bunt cake pan with nonstick cooing spray, and add a few pepitas around the bottom of the pan. Set aside.
  2. Combine the melted butter, orange marmalade, and orange juice in a bowl and whisk to combine. This will be a slightly thick mixture. Set aside (whisk again before pouring).
  3. Add the sugar and orange zest to a large zippered plastic bag.
  4. Cut the biscuit rounds into quarters and place in the plastic bag with the sugar and zest. Seal the bag and gently shake it so the sugar coats all the pieces.
  5. Add a layer of the biscuit pieces to the cake pan and sprinkle with some of the jalapeños and the pepitas. Repeat to have three layers.
  6. Evenly pour the liquid mixture over the layers in the pan.
  7. Bake for 25-30 minutes, or until the dough is cooked through (you can check with a knife inserted into the center). When there is about 15 minutes left to bake, check the bread. Cover it with aluminum foil if it looks like the top of the bread is getting too brown.
  8. Remove from the oven and let the bread stand for 5-10 minutes, then carefully invert it onto a serving plate.
  9. Serve immediately.
Recipe by Honest Cooking at