Sweet, Tangy And Totally Delicious, this monkey bread will have you begging for more!
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Classic monkey bread is totally delicious, but if I have to be honest, it feels like a holiday dessert more than anything else. Lemon monkey bread is the way to my heart. Especially if you are planning a summer party, like a BBQ or pool day, this is a refreshing dessert that feels good! It is the perfect balance of sweet and tang, and you will love how this comes together seamlessly.
Check out what our friends over at The Recipe Rebel had to say about this dish,
“Buttery bun dough rolled in lemon sugar, baked, and covered in a thick lemon glaze. The perfect make ahead breakfast, brunch or dessert!”
I agree, this is perfect for any meal! If I had to be honest, this is even better than Starbuck’s lemon loaf. It is just that good.
Ingredients
1 batch Pillsbury biscuits
4 tbsp Land O’ Lakes butter, melted
½ cup Domino granulated sugar
4 tsp grated lemon zest (about 2 lemons)
Glaze:
4 tbsp Land O’ Lakes melted butter
1 cup Domino powdered icing sugar
Juice of 2 lemons
Instructions
Grease a large bundt pan well and set aside.
In a medium bowl, combine 4 tbsp melted butter, granulated sugar, and lemon zest.
Roll bun dough into 1” balls and cover in lemon sugar mixture. Place in greased bundt pan. When all the dough has been used, cover with plastic wrap, then cover with in foil, and set in the fridge overnight (you can also just let it rise on the counter for 1-2 hours and bake that day).
Preheat oven to 350 degrees F. Remove plastic wrap and tin foil from the bundt pan and bake, uncovered for 55-65 minutes. If your top buns are browning too quickly, place the tin foil back over after 30-40 minutes and continue baking.
Glaze:
Combine all glaze ingredients. Drizzle immediately over monkey bread or let sit for 30 minutes for a thicker glaze (the butter will begin to firm back up and will give the monkey bread a thicker coating of glaze).
Serve warm or room temperature.
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Quick Tip: Serve with fruit sorbet for a delicious brunch treat.
Thanks again to The Recipe Rebel for this amazing recipe.
5 Comments
I would love to use your recipes. However, If I can’t print them, it isn’t worth my effect. Can you do something about this?
I’m with Terry…..Please leave printable recipes….some that don’t include 5-6 pages…..Thanks
Lots of good recipes….can’t print
Penny August 14, 2017 at 3:52 pm Reply
With the ingredient list and recipe/cooking steps on the same page as is the case here, you could take a snap of the recipe. You can scroll when you snap it to ensure you get it all in. I have no printer so that’s how I save recipes most of the time now… then I just go to the snap when I’m ready to make that recipe. Hope that helps.
With the ingredient list and recipe/cooking steps on the same page as is the case here, you could take a snap of the recipe. You can scroll when you snap it to ensure you get it all in. I have no printer so that’s how I save recipes most of the time now… then I just go to the snap when I’m ready to make that recipe. Hope that helps.