Lemon Monkey Bread

By Booper-2

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

Details

Servings 1
Cooking time 60mins
Adapted from pillsbury.com

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.