• Preheat the oven to 350°. Spray a 9-inch spring form pan with non-stick cooking spray right before filling.
• Place the pan on a foil lined baking sheet or wrap the foil around the bottom and sides of the pan to prevent any leakage.

Cranberry Filling

• In a medium saucepot add cranberries, 3⁄4 cup of sugar, cornstarch, and 1 tablespoon of orange juice. Cook over medium low heat, stirring occasionally.
• Cook for about 7-10 minutes or until all berries have popped and the filling has started to thicken.
• Remove from heat and set aside to cool.

Biscuits

• Cut each biscuit into 4 pieces.
• In a large ziplock bag, add the remaining sugar and zest from the orange.
• In batches, place biscuit pieces into the ziplock bag. Shake to coat each piece of dough.
• Remove coated pieces and place a layer of dough pieces in the bottom of the pan.
• Spoon 1⁄2 of the cranberry filling over the dough balls.
• Repeat the process by adding batches of dough to the baggie. Shake to coat, and place an additional layer on top of the cranberry filling to create another layer.
• Add the remaining cranberry mix over the dough again.
• Repeat with the remaining pieces of dough and cover the cranberries.
• In a small bowl add the butter and microwave until just melted.
• Add the remaining sugar from the bag and stir to combine.
• Pour the melted butter over the top of the prepared monkey bread.
• Bake at 350 degrees for 45-55 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let cool for about 10 minutes before inverting on a serving platter or plate.
• Set on a cooling rack to continue to cool for about 15 minutes.

Glaze Drizzle

• While monkey bread is cooling, in a small bowl, mix together 2 tablespoons of fresh orange juice and powdered sugar until smooth.
• Drizzle over monkey bread and serve.