Lemon Glazed Monkey Bread
So, I had a little idea the other evening that turned into a big hit. We’ve made monkey bread around these parts for, well, a long time—that would be a cake, prepared with refrigerator biscuits coated in a sugar and cinnamon mixture. I imagine you’ve had this deliciousness, too. Well, I love all things lemon, so I thought, hmmm…why not recreate monkey bread with lemon flavors? I mean, why not? So, I did. And, y’all, if Phil and I weren’t already married, I think the man would’ve proposed. Seriously, it was good. But, here, let me show you how to prepare it and you can let your group decide.
Lemon Glazed Monkey Bread
2-3 tablespoons butter
½ cup chopped pecans
4 cans refrigerator biscuits
1 cup white sugar
½ cup brown sugar
Zest of one lemon
½ cup melted butter
4 ounces cream cheese
½ cup powdered sugar
2 teaspoons fresh lemon juice
We’ll begin by melting 2-3 tablespoons of butter and using it to grease a Bundt cake pan. We’ll sprinkle a ½ cup of chopped pecans over this and set it aside.
Next, we’ll combine a cup of white sugar and ½ cup of brown sugar in a large freezer bag. Then we’ll add the zest of one lemon and shake again. We’ll take four cans of refrigerator biscuits, cut them in fourths, and add them to the bag. We’ll shake them until they’re well coated and then we’ll layer ‘em over the pecans in the Bundt pan, spreading the remaining sugar mixture across the top. Afterwards, we’ll melt a half cup of butter and pour it over the biscuits. Now, we’ll bake this in a 350 degree oven for about 35-40 minutes, or just until it begins to brown. We’ll let the cake stand about five minutes while we’re whipping the glaze.
For the glaze, we’ll take four ounces of cream cheese and beat it together with ½ cup of powdered sugar. Add 2 teaspoons of fresh lemon juice and a teaspoon vanilla extract. Turn cake out of the pan onto a cake plate and drizzle with the lemon glaze. YUM! That’s my Lemon Glazed Monkey Bread and it’s mighty good eating! I hope you enjoy!
