Post by Mark on Aug 1, 2017 1:05:52 GMT
Adapted from Pillsbury
This bread is so good and oh so gooey. The lemon really makes this Monkey Bread better than the original Monkey Bread! You should have a lot of napkins on hand.
Prep Time: 20 minutes
Total Time: 1 hour
Makes 16 servings
Ingredients
- 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
Directions
- Heat oven to 350°F (175°C). 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 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.