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Spring Fling, Day 5: Lemon Monkey Bread

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This week, I’m doing something I’ve never done before! Woo! From April 22nd to April 26th, Julie of Natural and Free and I are hosting a Spring Fling via a great little link-up party! Link up anything spring– recipes, crafts, gardening, spring pictures… If it’s spring-related, we want it (just no giveaways or other link-up parties, please)!


On April 27th, we will each feature our top three favorites! There is no limit to how many posts you can link-up, so feel free to bring on the Spring fever with your amazing posts! We can’t wait to check them out!

This week, I’m going to be posting a lemon-flavored recipe a day. I don’t know about you, but nothing says “Spring” like lemon! On Monday, I shared a recipe for to-die-for Lemon Creme Oatmeal Bars. Tuesday brought a Lemon Pepper Roasted Walnuts recipe. Wednesday was a recipe for Low-Cal Lemon Cornbread Cookies.Thursday I shared Krispy Pinwheels. Today, a breakfast bake– Lemon Monkey Bread!

I found this recipe at My Baker Lady and modified it to make it into a breakfast bake. The original recipe uses frozen dinner rolls; however, all I could find was loaves of frozen bread dough. No matter– my mom makes killer sticky bun pull-aparts using this method, and they’re awesome!  
I know it’s past already, but these would be great to pop in the oven before church on Easter Sunday!
You’ll Need:

For the monkey bread:

  • 1 package of thawed frozen bread dough (I used 3 1-lb loaves) 
  • The zest from 1 grated lemon
  • 1/2 cup sugar
  • 3 tablespoons melted butter

For glaze:

  • 1 1/2 cups of confectioner sugar
  • skim milk
    Directions:

    For the monkey bread: 

    1. In a 9 x 13 baking dish, cut up loaves of bread dough with a kitchen shears. Spread cut pieces evenly. Using a pastry brush, “paint” butter over dough. 
    2.  Mix sugar and zest together and spread half of the mixture over the dough. Cover pan with a towel and let dough rise. 
    3. When dough has risen, spread the other half of the mixture over the dough. 
    4. Bake at 350 F for 20-25 minutes.  

    For glaze:
    1. Add milk to confectioner sugar until desired consistency is reached. Drizzle over warm monkey bread.

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