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Ingredients
- 1 cup packed brown sugar
- 1 tbsp grated lemon peel
- 1 box (4serving size) lemon pudding and pie filling mix ( not instant )
- 2 cans (16.3oz) grands flaky layers butter tastin refrigerated biscuits
- 3/4 cup butter melted
- 1 cup powdered sugar
- 2 to 3 tbsp fresh lemon juice
- 1 to 2 drops yellow food color
Preparation
Step 1
1 Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with cooking spray.
2 In large bowl, stir together brown sugar, lemon peel and pudding mix.
3 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.
4 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.
5 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.