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Orange Breakfast Pull Apart Loaf

Orange pull apart bread made with quartered canned biscuits coated in fragrant orange-sugar, baked until golden, then glazed while warm for a sticky, tear-apart interior. This orange breakfast loaf bakes in a bundt or loaf pan with glossy 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: 330
Ingredients Equipment Method Notes

Ingredients
  

refrigerated biscuit dough
  • 2 can (16 oz) refrigerated biscuit dough Use canned refrigerated biscuits for easy pull-apart texture.
orange zest
  • 1 Zest of 2 oranges
sugar
  • 0.5 cup sugar
orange glaze
  • 0.75 cup powdered sugar
  • 2 tbsp fresh orange juice
  • 1 tsp orange zest Use for the glaze only.
  • 1 tbsp butter, melted

Equipment

  • 1 sheet pan
  • 1 bundt pan

Method
 

Prep and coat
  1. Preheat the oven to 350°F and grease a bundt or loaf pan. Use a light coating so the biscuit pieces release easily after baking.
  2. Mix sugar and orange zest together until fragrant. The mixture should look evenly speckled with zest for bright citrus flavor.
  3. Cut each biscuit into quarters and toss them in the orange-sugar mixture to coat. Make sure every piece is lightly coated so it bakes up sticky and golden.
  4. Arrange the coated biscuit pieces evenly in the prepared pan. Distribute them in an even layer so the loaf rises uniformly.
Bake and glaze
  1. Bake at 350°F for 25–30 minutes until golden and cooked through. Look for deep golden edges and a set center.
  2. Invert onto a serving plate immediately and drizzle orange glaze over the top while still warm. Let the glaze shine and pool at the base for the tear-apart sticky interior.

Notes

For the easiest release and best pull-apart texture, grease the pan thoroughly and invert immediately right when the loaf comes out of the oven. Store leftovers covered in the refrigerator for up to 3 days; rewarm 10–15 minutes in a 300°F oven to re-loosen the glaze. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight in the fridge and rewarm. For a dairy-free swap, use dairy-free butter in the glaze; the rest of the method stays the same.