Lemon Monkey Bread

Pat Duran

By
@kitchenChatter

Blogger Angie McGowan outdid herself when she sharred this delicious quick and easy recipe for Lemon Monkey Bread with a lemon Glaze with Pillsbury.
If you love lemon you are going to love her recipe!


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Comments:

Serves:

12-16 servings

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 c
packed brown sugar
1 Tbsp
grated lemon peel
3 oz
pkg. cook and serve lemon pudding and pie filling mix
2 can(s)
16.3 oz. ea.-pillsbury grands flaky layers butter tastin refrigerated biscuits
3/4 c
melted butter
1 c
powdered sugar
3 Tbsp
fresh lemon juice
1 or 2
drops yellow food color
note:
i added 1/4 cup chopped dried blueberries

Directions Step-By-Step

1
Heat oven to 350^. Generously spray 12-cup fluted tube cake pan with cooking spray.
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In a large bowl, stir together brown sugar, lemon peel and pudding mix. I added the dried blueberries too.
2
Separate both cans of dough into 16 biscuits. Cut each into 1/4; place in another large bowl. Add melted butter; toss to coat, making sure each piece of dough is covered with the butter. Roll each piece in the pudding mix mixture; place in pan.
Any berries left in pan add between dough pieces.
3
Bake 25-30 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Place serving plate upside down over pan; turn plate and pan over, Remove pan.
4
In small bowl, stir together powdered sugar and enough lemon juice until smooth and drizzling consistency. Add enough food color for desired color; mix well. Drizzle glaze over warm bread. Serve warm; pull apart to serve. Store in airtight container in refrigerator.
5
This bread is best warm, it can be reheated in a 200^ oven or in the microwave for 15 seconds.

About this Recipe

Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, Heirloom