Lemon Monkey Bread
Lemon Monkey Bread
By Kathy Oaks
Prep time:
Cook time:
Yield: 1 monkey feast
Serving size: 12
Calories per serving: 324
Ingredients:
Cook time:
Yield: 1 monkey feast
Serving size: 12
Calories per serving: 324
12 Rhodes Texas Rolls
3/4 cup sugar
2/3 cup butter, melted
zest from 1 lemon
Glaze:
1 cup powdered sugar
juice from half of a lemon
1 teaspoon vanilla extract
Directions:
Zest lemon and mix with sugar. Cut rolls in to fourths. Place the cut bread into a bowl and pour in the butter and 3/4 of the sugar, and lemon zest mixture. Mix together with your hands until all the dough pieces are covered.
Spray bundt pan with non-stick cooking spray and place the dough around evenly in the bundt pan. Let rise until double. Sprinkle the rest of the sugar and lemon zest on top and bake at 350° for 20-25 minutes.
For the glaze, mix powdered sugar, lemon juice, and vanilla together.
When the bread is finished baking, invert to remove from bundt pan and pour glaze over the top.
Spray bundt pan with non-stick cooking spray and place the dough around evenly in the bundt pan. Let rise until double. Sprinkle the rest of the sugar and lemon zest on top and bake at 350° for 20-25 minutes.
For the glaze, mix powdered sugar, lemon juice, and vanilla together.
When the bread is finished baking, invert to remove from bundt pan and pour glaze over the top.
