These were good hot out of the oven, but not after they cooled. Became hard...hmmm.

Orange Pull Aparts are amazing! I can't keep up with the demand now!

This was delicous! I have a group of SAHM who come over once a week for coffee and a pastry for breakfast. This was an instant hit (note, I made these the night before, because they do take some time) I store them in a empty coffee can, lined with tin foil (my grandmother's trick) and they were soft and fresh the next morning. I plan to make up several of these, and freeze them for the coming holiday season.

I made this when I had friends round for coffee. I didn't use the glaze. I also used a brown sugar and cinnamon mix to dip the dough in instead of white sugar. My friends really enjoyed this. Many Thanks.

Not worth making again! I ran into a few problems with the recipe. First, after it went through the dough cycle the dough was too wet to form into balls. It was such a MESS and has to be the stickiest dough I have ever worked with. I had no choice but to add a little flour to get it to hold ANY shape. I added some flour and worked it in just trying to salvage it. As another reviewer stated, there was too much butter and not enough sugar to roll the balls in. You probably need about half the amount of butter and twice the amount of sugar. And lastly, there was not enough orange juice listed for the glaze. After mixing the powdered sugar and the orange juice it was still powder-y. The presentation was very pretty. It had a litte hint of orange, but not enough sweetness. The texture was off but I'm sure that had something to do with me having to add flour after the dough cycle. I think the concept is a great one but this recipe needs a lot of tweaking! I was really hopeful, having orange trees and wanting ways to use the bounty.

These were nice and light. We're not big icing fans so we left it off, but there wasn't enough sugar in the dough for our taste. I'll definately make them again and just add more sugar. I was making this for breakfast, so I prepared it the night before and left it in the bundt pan to rise overnight in the fridge, covered in plastic wrap.

I made it for mother's day breakfast and my mom was very impressed. Dividing the dough into equal portions by using a scale really pays off.

A very nice recipe. Now it's been husband approved too!

Rating is based on my 1st attempt as the recipe stated. I decided to give it one more shot, using my experience to guide me, & was not disappointed. I made these using all WHITE whole wheat flour& 2T "vital wheat gluten". I have found from many years of baking w/ww flour that almost any yeast bread recipe that uses egg (i.e. challah, rolls etc.) will convert cup for cup from white to wheat & still be light/fluffy, others may need tweaking, or the addition of some white flour. The dough was still quite wet so I added a more flour (1/4c). I used smart balance oil instead of butter in both parts of the recipe (butter was frozen, didn't feel it was worth the trouble for such a smll amt). I didn't worry about this in the bread part, since I always use oil in lieu of butter in my yeast breads, but was concerned if it would affect taste for the dipping part, it didn't (only need 2-3T oil for dipping). I used 2T honey for the sugar in the bread part of the recipe (something else I always do, dealing w/whole wheat breads; the honey/oil combo keep my wheat breads nice and moist), but I still used (BRWN)sugar for dipping (doubled this amt to 6T; the 1st time I made this 3 wasn't enough). Made the pieces smaller this time (35-40 instead of 20) because w/my whole wheat monkey bread, I find it this gives each bite flavor, or else some bites just taste like bread. I let it rise on the counter for 35min, then covered, put in fridge until am. Only took about 20-22 min,so watch your time.

Delicious! My two year old and four year old had fun helping me roll up the little balls of dough. I subbed out 1 cup of white flour for whole wheat and used a mixture of brown sugar and cinnamon to roll the little balls of dough in. I also added orange rind to the glaze. I will make this again for sure.