VANILLA ORANGE PULL APART BREAD

VANILLA ORANGE PULL APART BREAD

This bread is a sticky-sweet delight. Filled with orange and vanilla flavoring, it's definitely a sweet treat for a special brunch or dessert. 

Ingredients (Serves: 6-8)

• 1 lb loaf, frozen white bread dough ( ex Rhodes), thawed
• 2 TBSP melted butter
• zest of 1 orange
• 2 TBSP white sugar

FOR GLAZE

• 1/2 cup ( 1 stick)
• 1 TBSP vanilla
• 1 TBSP orange juice
• 1/2 cup brown sugar

Instructions

1. On a floured surface, roll bread dough until flat. Approx 8-10 inches long.
2. If needed, cut corners to make a long, flat, rectangle.
3. In a bowl, combine sugar and orange zest. Set aside.
4. Brush melted butter on top of flatten bread dough. Then, sprinkle orange zest/sugar mixture on top of melted butter.
5. Cut dough ( I used a pizza cutter) into smaller rectangles. You should get approx 12-15 smaller rectangles.
6. Stack dough pieces in a 9 inch greased loaf pan,vertically. If any sugar/organge zest mixture falls, just sprinkle on top of the dough.
7. Cover and place in a warm place to dough to rise. You want the dough to double in size. This should take 1-2 hours.

FOR GLAZE

1. In a saucepan, melt butter and brown sugar until sugar is dissolved. Remove from heat and stir in vanilla and orange juice.
2. Pour half the mixture on top of risen bread dough.
3. Bake in a preheated 350 degree oven for 35-40 minutes. Check bread after baking for 15-20 minutes, if edges are getting too brown, tent bread lightly with foil, to prevent burning.
4. Let bread for 15-20 minutes before removing from pan.
5. Remove from pan and drizzle remaining glaze on top.
6. Let bread sit an additional 30 minutes before serving.

Recipe Source:ourtableforseven.com