Lemon Monkey Bread
|Categories:||Biscuits, Sweet Breads, Quick & Easy|
|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|
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DirectionsHeat oven to 350^. Generously spray 12-cup fluted tube cake pan with cooking spray.
In a large bowl, stir together brown sugar, lemon peel and pudding mix. I added the dried blueberries too.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.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.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.This bread is best warm, it can be reheated in a 200^ oven or in the microwave for 15 seconds.