Lemon Monkey Bread

Pat Duran


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!


★★★★★ 1 vote

12-16 servings
20 Min
40 Min


  • 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

How to Make Lemon Monkey Bread


  1. Heat 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.
  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.

Printable Recipe Card

About Lemon Monkey Bread

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

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