LEMON MONKEY BREAD

Lemon Monkey Bread image

Provided by Pat Duran @kitchenChatter

Number Of Ingredients 9

1 cup(s) packed brown sugar
1 tablespoon(s) grated lemon peel
3 ounce(s) 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 cup(s) melted butter
1 cup(s) powdered sugar
3 tablespoon(s) fresh lemon juice
1 or 2 - drops yellow food color
note: - i added 1/4 cup chopped dried blueberries

Steps:

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.
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.