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Orange Breakfast Pull Apart Loaf

Orange pull apart bread made with canned biscuit quarters coated in orange-sugar, baked until golden, and glazed while warm. The sticky-sweet interior tears away easily, with orange glaze pooling at the base.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Orange breakfast pull apart loaf
  • 2 can (16 oz) refrigerated biscuit dough
  • 1 zest of 2 oranges
  • 0.5 cup sugar
  • 0.75 cup powdered sugar For the orange glaze
  • 2 tbsp fresh orange juice For the orange glaze
  • 1 tsp orange zest For the orange glaze
  • 1 tbsp butter, melted For the orange glaze

Equipment

  • 1 bundt pan

Method
 

Prep and coat the biscuits
  1. Preheat oven to 350°F and grease a bundt or loaf pan. Make sure the pan is fully coated so the pull-apart pieces release cleanly.
  2. Mix sugar and orange zest together in a bowl until fragrant. The mixture should look evenly speckled with zest.
  3. Cut each biscuit into quarters and toss in the orange-sugar mixture to coat. Each piece should be lightly but thoroughly coated.
  4. Arrange coated biscuit pieces evenly in the prepared pan. Spread them out so they bake into an even golden layer.
Bake and glaze
  1. Bake for 25–30 minutes until golden and cooked through. The top should look set and the loaf should be puffed.
  2. Invert onto a serving plate immediately and drizzle orange glaze over the top while still warm. Watch the glaze shine and pool at the base as the interior stays sticky.
Make the orange glaze
  1. Stir powdered sugar, fresh orange juice, orange zest, and melted butter together until smooth. The glaze should be glossy enough to drizzle.

Notes

Pro tip: Grease the pan thoroughly and invert right after baking so the biscuit pieces release easily. Store covered in the refrigerator up to 3 days; reheat individual portions in the microwave for 15–25 seconds. Freeze baked leftovers up to 2 months; thaw overnight in the fridge and rewarm. For a lighter option, use light powdered sugar (or half powder, half a low-calorie substitute) for the glaze if available.