Glazed Lemon Monkey Bread Recipes

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LEMON MONKEY BREAD



Lemon Monkey Bread image

This easy monkey bread recipe features biscuits coated in a lemon sugar mixture then baked until golden! The lemon glaze really adds a big citrus punch!

Number Of Ingredients 8

3/4 sugar
2 lemons, zested
4 7.5oz cans refrigerated biscuits
1/2 cup butter, melted
1 cup powdered sugar
4 tablespoons of milk
2 tablespoons softened butter
The Juice of 2 lemons

Steps:

  • Spray a tube or fluted pan with cooking spray. Preheat the oven to 350. Cut biscuits into quarters and place in a large bowl. Pour sugar over biscuits and add lemon zest. Toss by hand to get each piece coated with sugar. Place biscuits in prepared pan and pour melted butter over biscuit mixture. Bake for 45 minutes or until golden brown. Allow to cool 5 minutes before inverting onto a serving plate.
  • For glaze,
  • Combine all ingredients and whisk until desired consistency.

Nutrition Facts : Calories 3865 calories, Cholesterol 246 milligrams cholesterol, Fat 190 grams fat, Fiber 19 grams fiber, Protein 57 grams protein, SaturatedFat 93 grams saturated fat, Sodium 9095 grams sodium, Sugar 167 grams sugar

LEMON MONKEY BREAD



Lemon Monkey Bread image

This double-lemon monkey bread is fresh and oh-so-sweet for spring!

Provided by Angie McGowan

Categories     Side Dish

Time 1h

Yield 16

Number Of Ingredients 8

1 cup packed brown sugar
1 tablespoon grated lemon peel
1 box (4-serving size) lemon pudding and pie filling mix (not instant)
2 cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Butter Tastin'™ Biscuits (8 Count)
3/4 cup butter or margarine, melted
1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice
1 to 2 drops yellow food color

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.

Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 25 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 30 g, TransFat 0 g

LEMON MONKEY BREAD



Lemon Monkey Bread image

Every monkey bread recipe I've ever seen is made with butter and brown sugar resulting in a caramel covered pull apart bread. This recipe intrigued me because of its main ingredient. Lemon. Lemon? Yes indeed. It is a bright fresh citrus bread drizzled with butter, lemony sugar and a sweet glaze. Lemon is so vibrant and clean. With the beautiful powdery snow around here lately, this monkey bread seemed a perfect complement to the fresh white landscape. This bread looks and tastes like you slaved away making it, in fact, it is so quick and easy you won't believe it. But absolutely delicious. This monkey bread is sweet and tart, moist and warm, crusty and soft all together. Ooooh it is so good.

Provided by HannahGoose

Categories     Breads

Time 35m

Yield 12 bites

Number Of Ingredients 6

12 frozen dinner rolls, Thawed but still cold
1 lemon, zest of
1/2 cup sugar
3 tablespoons butter, melted
1/2 cup powdered sugar
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 344, Fat 8.4, SaturatedFat 3, Cholesterol 11.1, Sodium 486.5, Carbohydrate 58.2, Fiber 1.7, Sugar 18, Protein 9.4

GLAZED LEMON MONKEY BREAD



Glazed Lemon Monkey Bread image

Lemon Monkey Bread: soft bun dough coated in lemon sugar, baked together and covered in a sweet and tangy lemon glaze. And you can make it ahead! www.thereciperebel.com

Provided by @MakeItYours

Number Of Ingredients 7

*1 batch bun dough
4 tbsp butter, melted
½ cup granulated sugar
4 tsp grated lemon zest (about 2 lemons)
4 tbsp melted butter
1 cup powdered icing sugar
Juice of 2 lemons

Steps:

  • Grease a large bundt pan well and set aside.
  • In a medium bowl, combine 4 tbsp melted butter, granulated sugar, and lemon zest.
  • Roll bun dough into 1" balls and cover in lemon sugar mixture. Place in greased bundt pan. When all the dough has been used, cover with plastic wrap, then cover with in foil, and set in the fridge overnight (you can also just let it rise on the counter for 1-2 hours and bake that day).
  • Preheat oven to 350 degrees F. Remove plastic wrap and tin foil from the bundt pan and bake, uncovered for 55-65 minutes. If your top buns are browning too quickly, place the tin foil back over after 30-40 minutes and continue baking.
  • Combine all glaze ingredients. Drizzle immediately over monkey bread or let sit for 30 minutes for a thicker glaze (the butter will begin to firm back up and will give the monkey bread a thicker coating of glaze).
  • Serve warm or room temperature.

EASY LEMON MONKEY BREAD RECIPE



Easy Lemon Monkey Bread Recipe image

Delicious rolls covered in a sweet, lemony glaze!

Provided by Six Sisters Stuff

Yield 6

Number Of Ingredients 7

12 Frozen Rhodes Dinner Rolls (or other frozen rolls), thawed but still cold
zest of two lemons
1/2 cup sugar
1/4 cup butter (melted)
1 cup powdered sugar
1 Tablespoon butter (melted)
2 Tablespoons fresh lemon juice

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.

Nutrition Facts : Servingsize 1 serving, Calories 1398 kcal, Fat 60 g, SaturatedFat 37 g, Cholesterol 157 mg, Sodium 575 mg, Carbohydrate 235 g, Sugar 211 g, Protein 3 mg

GLAZED LEMON BREAD



Glazed Lemon Bread image

My mother makes this recipe every winter when her lemon tree had ripe fruit. A wonderful gift for friends and neighbors during the Christmas season.

Provided by DELEIGHLA

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 11

¼ cup butter, softened
¾ cup white sugar
2 eggs
2 teaspoons grated lemon peel
2 cups all-purpose flour
1 teaspoon salt
2 ½ teaspoons baking powder
¾ cup milk
½ cup chopped walnuts
2 tablespoons white sugar
2 teaspoons lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan.
  • In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder.
  • Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan.
  • Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.
  • In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.

Nutrition Facts : Calories 218.4 calories, Carbohydrate 32.3 g, Cholesterol 42.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 3.2 g, Sodium 314.4 mg, Sugar 15.6 g

LEMON MONKEY BREAD



Lemon Monkey Bread image

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!

Provided by Pat Duran @kitchenChatter

Categories     Biscuits

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.

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