- Using pre-packaged lemon pudding mix combined with fresh lemon zest for extra flavor then finished off with a light lemon glaze.
- To save time, assemble the night before, store in the refrigerator and bake the next morning.
- 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 each) Pillsbury Grands -Flaky Layers Butter Tastin’ refrigerated biscuits
- 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
- Heat oven to 350°F. Generously spray 12-cup fluted tube or bundt 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 25 to 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 yellow color; mix well. Drizzle glaze over warm monkey bread. Serve warm; pull apart to serve. Store in airtight container in refrigerator.
For a less tart glaze, simply make the sugar glaze with water instead of lemon juice.
Although monkey bread is best served fresh and warm, it can be reheated the next day in a 200°F oven or in the microwave
*A special thank you to Pillsbury and Angie McGowan of Eclectic Recipes*