LEMONY MONKEY BREAD
Looking for a new coffee break treat? Flavored pudding mix and lemon zest put a citrusy twist on this easy-to-make monkey bread.
Provided by My Food and Family
Categories Home
Time 35m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Cut biscuits into quarters. Combine dry pudding mix and lemon zest in medium bowl. Add biscuit pieces; toss to coat. Drizzle with butter; mix lightly. Spoon into 9-inch square pan sprayed with cooking spray.
- Bake 20 min. or until lightly browned. Immediately invert pan onto serving plate; remove pan. Cool 5 min. Meanwhile, mix cream cheese, sugar and milk until blended.
- Drizzle cream cheese glaze over warm bread.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 500 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 12 g, Protein 3 g
LEMON MONKEY BREAD
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
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
EASY LEMON MONKEY BREAD RECIPE
Delicious rolls covered in a sweet, lemony glaze!
Provided by Six Sisters Stuff
Yield 6
Number Of Ingredients 7
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
LEMON MONKEY BREAD
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
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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- In a small bowl or liquid measuring cup, whisk together the 1/4 cup warm water, yeast and 1 teaspoon sugar. Let sit for 10 minutes or until bubbly -- this is how you know your yeast is working. This step is technically not required when using instant yeast, but I do it always anyways, so that I know my buns will be a success.
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- Mix 2 cups flour and yeast in stand mixer fitted with a beater blade. Turn machine to low and add the heated liquid mixture. Beat on medium speed for 3 minutes.
- Switch to the dough hook, gradually add the remaining flour (add more or less as necessary) until dough clings to the hook and almost cleans the sides. Knead until the dough is smooth. Turn dough onto lightly floured counter and knead briefly to form a round ball.
- Coat a large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and rise in a warm place until dough doubles in size, about 2 hours.
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- In a bowl, mix together the sugar and lemon zest, coat each piece of the biscuits in the sugar mixture and layer them in the prepared pan, mix the butter and vanilla in a small measuring cup and pour evenly all over the top.
- Bake the monkey bread for about 35 minutes, then leave it in the pan for 10 minutes before inverting it onto a serving dish and letting cool for a bit.
- In a small bowl, whisk together the powdered sugar and some lemon juice until thick and pour-able, drizzle over the monkey bread and enjoy!
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