Ingredients
Scale
2 (16.3 oz) cans Refrigerated Biscuit Dough
1 cup Granulated Sugar
2 tablespoons Ground Cinnamo
1/2 cup Unsalted Butter, melted
1/2 cup Brown Sugar, packed
1 tablespoon Fresh Lemon Zest
1 cup Powdered Sugar
2–3 tablespoons Fresh Lemon Juice
1–2 teaspoons Milk (optional)
Instructions
- Generously grease a 10-12 cup Bundt pan with butter or non-stick cooking spray
- Preheat your oven to 350°F (175°C)
- Cut each biscuit into 4-6 smaller pieces and place in a mixing bowl
- Combine 1 cup granulated sugar and 2 tablespoons ground cinnamon in a shallow bowl
- Toss biscuit pieces in the cinnamon-sugar mixture until coated, then place in the Bundt pa
- Melt 1/2 cup unsalted butter in a saucepan, stir in 1/2 cup brown sugar and 1 tablespoon lemon zest, and bring to a gentle simmer
- Pour the lemon butter sauce evenly over the biscuit pieces in the Bundt pa
- Bake for 30-35 minutes until golden brown and cooked through
- Allow to cool in the pan for 5-10 minutes, then invert onto a plate
- Whisk together 1 cup powdered sugar and 2-3 tablespoons lemon juice to prepare the glaze, then drizzle over the warm monkey bread
Notes
You can prepare this dish the night before. Assemble and refrigerate, then bake in the morning.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg