Best Easy Lemon Monkey Bread Recipes

LEMON MONKEY BREAD

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with cooking spray.
• In large bowl, stir together brown sugar, lemon peel and pudding mix.
• Separate both cans of dough into 16 biscuits. Cut each into fourths; place in another large bowl. Add melted butter; toss to coat, making sure each piece of dough is covered with butter. Roll each piece in pudding mix mixture; place in pan.
• Bake 38 to 42 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 yellow color; mix well. Drizzle glaze over warm monkey bread. Serve warm; pull apart to serve. Store in airtight container in refrigerator.

EASY LEMON MONKEY BREAD RECIPE

Steps:

• Cut rolls in half and place in a 9x13-inch baking dish sprayed with nonstick cooking spray.
• In a small bowl combine lemon zest and sugar; set aside.
• Drizzle 1/4 cup melted butter over rolls and sprinkle on zest/sugar mixture, reserving half of mixture to sprinkle on just before baking.
• Cover rolls with plastic wrap and let rise until doubled in size.
• Remove plastic wrap and sprinkle on remaining lemon zest/sugar mixture.
• Bake at 350 degrees F. for 20-25 minutes.
• Remove from oven.
• Whisk together glaze ingredients and drizzle over top of rolls.

LEMON MONKEY BREAD

Steps:

• Pre heat over to 350.
• Cut rolls in half and place in 9x13 pan.
• Drizzle with melted butter.
• Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls.
• Cover and let raise till doubled.
• Sprinkle remaining sugar mixture on top. Bake at 350 for about 20-25 minutes. Remove from pan.
• Combine glaze ingredients. Drizzle over rolls while still warm.

SLOW-COOKER MONKEY BREAD

Steps:

• Line a 5-qt. slow cooker with a piece of aluminum foil, letting ends extend up the sides. Grease foil., Combine the sugars, cinnamon and allspice in a large bowl; sprinkle 3 tablespoons sugar mixture in bottom of prepared slow cooker. Add biscuit pieces to bowl; toss to coat. Transfer coated biscuits to slow cooker; sprinkle any remaining sugar mixture over biscuits. , Stir together butter, apple juice and extracts; pour over biscuits. , Cook, covered, on low 2-1/2 to 3 hours. Remove lid and let stand for 10 minutes. Carefully invert onto serving platter. If desired, sprinkle with pecans.