Glazed 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.

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.

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.

GLAZED LEMON BREAD

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.

GLAZED LEMON BREAD

Steps:

• For Bread
• Combine flour, baking powder and salt in a mixing bowl.
• In another bowl, stir together melted margarine or butter, sugar, eggs, and almond extract.
• Add flour mixture and milk alternately to sugar mixture.
• Add lemon extract.
• Pour batter into a greased and floured 8x4x2-inch loaf pan.
• Bake in a 350 deg oven 55 to 60 minutes or till a toothpick comes out clean.
• For Glaze.
• Mix sugar and lemon juice; immediately spoon over hot loaf. Cool for 10 minutes on a wire rack.
• Remove bread from the pan; cool thoroughly on a wire rack.
• Wrap and store overnight before slicing.