This recipe has moved! Find it here on A Bloggable Life.
Thank you for visiting Inn Cuisine! Be sure to check out the newly remodeled Recipe Index and subscribe to Inn Cuisine's free RSS feed (also available via email) so you never miss a recipe. Need more ways to stay connected? Follow Inn Cuisine on Facebook & Twitter!
Related posts brought to you by Yet Another Related Posts Plugin.
{ 19 comments… read them below or add one }
Sandie, despite having just finished a stack of pancakes, I find myself wanting this now!
This is bookmarked…it’s so novel and I too have to try it.
Ohhhhh that’s a lot like monkey bread but with the orange marmalade added. Interesting! Looks delicious!
I would wish that I had have had this this morning for breakfast:D
i. love. this. first of all, it’s lovely to behold. secondly, it’s easy-peasy–God bless the creator of canned biscuits. finally, it must taste sensational! the combination of cinnamon and orange marmalade sounds amazing. very nice.
Terrific recipe. Reminds me of monkey bread. Definitely bookmarked to make when the occasion arises!
Sandie, that cake looks amazingly luscious and honeyed. I love the photography on this and I would love to make this. Would you know what I could use in place of the “2 (approximately 12 ounce) cans of refrigerated buttermilk biscuits”? We don’t have those here in Australia.
Peter – I hope you will try this, it’s fast and fabulous and I don’t think you’ll be disappointed when wanting to create something slightly indulgent in a rush.
Kristen – Very similar, that’s what makes it so delicious!
Val – I *wish* I had the metabolism to eat this every morning with breakfast, but alas, that’s why I keep Grape Nuts and Raisin Bran stashed in the pantry.
Grace – Orange marmalade & cinnamon…mmm…are there any flavors more comforting in the morning?
RecipeGirl – Great! Let me know when you get around to making it.
Lorraine – To keep this recipe as hassle-free as possible, do you have access to Rhodes Frozen Rolls (or any other frozen, yeast dinner rolls that will rise when left out for a few hours or overnight)?
Those would work lovely in this recipe, provided you assemble the recipe as is, replacing the canned biscuits with the frozen yeast rolls, then covering all with a kitchen towel or plastic wrap and allowing the rolls to thaw and rise at room temperature (about 3-4 hours) until doubled in size prior to baking.
Alternatively, you could also assemble and cover the rolls, then place the entire Bundt pan in a closed oven (turned off of course) overnight, remove the towel (or plastic wrap) in the morning, then bake as suggested until the rolls turn a light, golden brown.
Hope that helps!
Wow, that looks so good! I love anything with orange in it. And that first photo of yours is really wonderful, makes me want to dive right in!
I have just printed this recipe to share with guests! I have a couple from the UK staying with us at The Claiborne House B&B here in Rocky Mount VA. I was going to give them some southern biscuits tomorrow, but might combine their love of marmalade with our love of biscuits and voila! A marriage made in heaven. Thanks for sharing this.
QUESTION – due to the recipe calling for refridge biscuits, does that mean it does not hold?
If I served this for afternoon tea and left it OUT for a couple hours for check in (which can be from 4pm to 7pm), would the biscuits get all hard? Have you eaten it later on, instead of as the recipe dictates “Serve immediately”?
THANKS! http://www.ClaiborneHouse.net LOVE THIS SITE.
Andrea – Thank you! Don’t you love it when a photo stirs your appetite like that? That’s what I strive for with all my food shots, but sometimes it’s easier said than done.
Shellie – To answer your question, I tested that very scenario. Here’s what my experience was:
I made this recipe in the morning and served this coffee cake with breakfast.
After breakfast, we let it sit out for a few hours (2-3), uncovered, and expected to find it rock hard. Surprisingly enough, it wasn’t. For whatever reason (the butter? the marmalade?), this coffee cake stayed fairly moist and supple after that amount of time. Not as good as fresh-from-the-oven mind you, but pretty darn close.
Then, with the 2 slices we had leftover, we let them sit out an additional 5 hours or so, about 7 hours in total—not that I am suggesting this. This is just to say that after all that time, the remaining coffee cake slices were still relatively moist & gooey.
From my experience, I would venture this coffee cake should last at room temperature, uncovered, for a couple of hours with no problem. If you have any doubts, just cover it lightly with some plastic wrap, or simply (and briefly) offer to microwave a slice for guests during check-in if you find it’s necessary, no more than 10-12 seconds or so.
Honestly, I don’t think this coffee cake will give you any problems—it’ll probably disappear too fast! (I’m not joking…it’s pretty popular with everyone I’ve served it to.)
And if it helps, the version you see in these photos was made with white sugar, not brown. That may make a small difference in how long the coffee cake will hold at room temp, I’m not sure.
Thank you for your compliments. I’m glad you love this site too!
Thanks for the info.
Well I couldn’t wait. I never buy refrigerator biscuits (so I would have to go to the store), but did have a pack of FROZEN biscuits.
So taking into account the old monkey-bread cinnamon rolls made with yeast dinner rolls, I kinda did the same thing. But I used frozen biscuits, I used brown sugar, and I had pecans in the freezer so I chopped those up – as well. I have it covered in the fridge overnight and will bake it tomorrow morning for guests.
I almost, almost, baked it as it is, as these are the biscuits that like to lean on each other in the oven and rise better. But opted to wait and let the guests decide on the first bite!
Otherwise there would be none left for guests as the family would devour them. I used my last jar of marmalade on them too. THANKS FOR THIS WEBSITE, it ROCKS! All credits will be given to you and if they love it I will give them the URL.
Wow. I love marmalade, this sounds incredible! And it looks just gorgeous too. Thank goodness for shortcuts once in a while!
She’s a hit!
Guests loved it and even took some in a ziplock for the road as they tour the Blue Ridge Parkway. Perfect for our UK guests – that touch of Marmalade! Beautiful, delicious and a hit! I will be a regular on this website from now on… THANKS SO MUCH!
~Innkeeper at The Claiborne House B&B
http://www.ClaiborneHouse.net
I have a serious weakness for orange marmalade.
Combine that with the fact that I haven’t had breakfast yet… and this is deadly!
I think I’m off to eat something before I spy any more delicious recipes!
That coffee cake looks so moist and good!
Made this for a business brunch meeting we had here the other day…they were fighting over the last piece!
Yum, that does look good! I love thos kinds of biscuits you can do soooo much with them!
Btw, thanks for the photo of the dough all lines up in the bundt pan!
~ingrid
Help!!! mine fell apart when I turned it out on to a platter.?? I baked it at350 for 35 minutes but it didn’t seem done enough? Seemed like to much moisture maybe?? The flavor is wonderful but I’d never serve it to my guests untill I can find out what might have happened?
Hope someone can help me?
Betty Bruno
InnKeeper
San Mateo, Ca.
Betty – So many variables at play in any one kitchen, it’s hard to pinpoint what might have gone wrong for you. Here are some things to consider:
1. Check the accuracy of your oven temperature with an inexpensive (ovenproof) thermometer. Hardware stores traditionally sell them cheap & they are easy to find.
2. Double check all measurements when baking.
3. Bake until top of biscuits turn golden (35 minutes is how long it should take for most ovens when baked at a true 350 degrees F, your oven make require more (or even less) time).
4. Be sure to let the coffee cake cool in the Bundt pan for at least 5 minutes as the recipe suggests (with Bundt pan cooling on a wire rack) before inverting on a serving plate. This allows the coffee cake time to cool and sugars (from sugar & marmalade) to set before turning over to serve.
Other than that, I can’t think of anything that might have caused this recipe to fail. Number 4 is especially important though.
As you can see from the comments above, others (including myself & innkeepers) have made this recipe and not experienced problems, so it’s hard for me to tell from a distance what might have caused your coffee cake to fall apart. All I can suggest is to try again, following the recipe exactly and ensuring steps 1-4 are followed.
Best of luck. When your coffee cake turns out well, I know you’ll enjoy it—the flavors are exquisite!