Get ready to transform your ordinary morning into a culinary adventure with this mouthwatering Orange Raisin Bubble Ring! Imagine pulling apart golden, buttery biscuit pieces infused with warm cinnamon, sweet raisins, and bright citrusy orange zest - all drizzled with a tantalizing orange glaze that will make your taste buds dance. This isn't just a recipe; it's a breakfast experience that will have your family racing to the kitchen and begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 ring
Ingredients
- 1 package refrigerated biscuit dough
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 1/2 cup raisins
- 1/4 cup unsalted butter, melted
- 1 tablespoon orange zest
- 1/2 cup powdered sugar
- 2 tablespoons orange juice
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 9-inch bundt pan or tube pan with butter or non-stick cooking spray to ensure easy removal of the bubble ring.
- In a small mixing bowl, combine the sugar and ground cinnamon. Mix thoroughly to create a uniform cinnamon-sugar mixture.
- Open the package of refrigerated biscuit dough and separate each biscuit. Cut each biscuit into quarters to create smaller, bite-sized pieces.
- Gently toss the biscuit pieces in the cinnamon-sugar mixture, ensuring each piece is evenly coated. This will create a sweet, spicy exterior for each bubble.
- Sprinkle the raisins and fresh orange zest over the cinnamon-sugar coated biscuit pieces. Gently mix to distribute the raisins and zest evenly.
- Drizzle the melted unsalted butter over the biscuit pieces, ensuring all pieces are lightly coated.
- Carefully arrange the coated biscuit pieces in the prepared bundt pan, creating a layered, overlapping pattern. Sprinkle any remaining raisins between the layers.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the biscuits are cooked through. To check doneness, insert a toothpick into the center - it should come out clean.
- While the bubble ring is baking, prepare the orange glaze. In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth and no lumps remain.
- Once baked, remove the bubble ring from the oven and let it cool in the pan for 5-10 minutes. This will help the ring set and make it easier to remove.
- Carefully invert the bubble ring onto a serving plate. If any pieces stick, gently loosen them with a spatula.
- Drizzle the prepared orange glaze over the warm bubble ring, allowing it to cascade down the sides and between the layers.
- Serve warm and enjoy the sweet, citrusy, and cinnamon-spiced Orange Raisin Bubble Ring. Best served immediately while still slightly warm.
Tips
- Use fresh, high-quality refrigerated biscuit dough for the best texture and rise.
- Make sure to generously grease your bundt pan to prevent sticking.
- Cut biscuits into equal-sized quarters for uniform cooking.
- Don't overmix when coating biscuit pieces - a gentle toss ensures even coverage.
- Let the bubble ring rest for 5-10 minutes after baking for easier removal.
- Serve warm for the most incredible taste and texture experience.
- For extra indulgence, serve with a side of vanilla ice cream or additional orange glaze.
- Store any leftovers in an airtight container and reheat briefly in the oven to restore freshness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
