This Easy Lemon Monkey Bread is a zesty, pull-apart treat that’s as fun to make as it is to eat. In just 30 minutes, you’ll have a golden, gooey masterpiece with a perfect balance of tangy lemon and sweet glaze. Each bite offers a delightful mix of soft, fluffy dough and a crisp, caramelized crust, making it irresistible for breakfast or dessert.
With its bright citrus flavor and buttery richness, this recipe is a crowd-pleaser that feels indulgent yet effortless. The 5-minute prep means you can whip it up in a flash, leaving you more time to enjoy its warm, aromatic goodness. Perfect for sharing or savoring solo, this monkey bread is a guaranteed hit!
What You’ll Need
- ▢ 12 Frozen Rhodes Rolls (or other frozen rolls), thawed but still cold (tip: allow to thaw in the refrigerator overnight for best results)
- ▢ Zest of two lemons (substitution: use orange zest for a different citrus flavor)
- ▢ ½ cup sugar
- ▢ ¼ cup butter, melted
- For the Citrus Glaze:
- ▢ 1 cup powdered sugar
- ▢ 1 Tablespoon butter, melted
- ▢ 2 Tablespoons fresh lemon juice (tip: roll lemons on the counter before juicing for maximum juice extraction)
How to Make It
- Prepare the rolls: Cut the thawed rolls in half and place them in a 9×13-inch baking dish that has been sprayed with nonstick cooking spray.
- Make the zest-sugar mix: In a small bowl, combine the lemon zest and sugar. Set aside.
- Add butter and zest-sugar: Drizzle the 1/4 cup melted butter over the rolls, then sprinkle on half of the zest/sugar mixture. Reserve the remaining half for later.
- Let it rise: Cover the baking dish with plastic wrap and let the rolls rise until they have doubled in size (approximately 1-2 hours).
- Preheat and add remaining mix: Preheat your oven to 350 degrees F. Remove the plastic wrap and sprinkle the remaining lemon zest/sugar mixture over the rolls.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped.
- Make the glaze: While the rolls are baking, whisk together the powdered sugar, 1 Tablespoon melted butter, and fresh lemon juice until smooth.
- Finish and serve: Once the rolls are done, remove them from the oven and immediately drizzle the citrus glaze over the top. Serve warm.
Sweet and Tangy Topping Ideas
While the lemon zest and sugar mixture is delicious, you can elevate your monkey bread with additional toppings. Try adding a sprinkle of poppy seeds for a subtle crunch or a drizzle of honey for extra sweetness. For a creamier twist, mix cream cheese into the glaze for a rich, tangy finish.
Perfect Pairings for Serving
This lemon monkey bread is a delightful treat on its own, but it pairs beautifully with a cup of hot tea or iced coffee for a refreshing breakfast or snack. For a brunch spread, serve it alongside fresh berries or a light fruit salad to balance the sweetness.
Storing and Reheating Tips
Store leftover monkey bread in an airtight container at room temperature for up to 2 days. To reheat, place individual portions in the microwave for 10-15 seconds or warm the entire dish in the oven at 300°F for about 5-10 minutes. For best results, drizzle a little extra glaze after reheating to refresh the flavor.
Quick Prep and Time-Saving Hacks
If you’re short on time, skip the thawing step by using refrigerated biscuit dough instead of frozen rolls. Simply cut the dough into small pieces and proceed with the recipe. You can also prepare the lemon zest and sugar mixture the night before to save time in the morning.
Common Questions Answered
Can I use bottled lemon juice? Fresh lemon juice is recommended for the glaze to achieve the brightest flavor, but bottled juice works in a pinch. Can I make this ahead? Yes! Assemble the rolls the night before, cover tightly, and refrigerate. Let them sit at room temperature for 30 minutes before baking.
Easy Lemon Monkey Bread Recipe
Ingredients
- 12 Frozen Rhodes Rolls, (or other frozen rolls), thawed but still cold
- zest of two lemons
- ½ cup sugar
- ¼ cup butter, melted
Citrus Glaze
- 1 cup powdered sugar
- 1 Tablespoon butter, melted
- 2 Tablespoons fresh lemon juice
Instructions
- Cut rolls in half and place in a 9×13-inch baking dish sprayed with nonstick cooking spray.
- In a small bowl combine lemon zest and sugar; set aside.
- Drizzle 1/4 cup melted butter over rolls and sprinkle on zest/sugar mixture, reserving half of mixture to sprinkle on just before baking.
- Cover rolls with plastic wrap and let rise until doubled in size.
- Remove plastic wrap and sprinkle on remaining lemon zest/sugar mixture.
- Bake at 350 degrees F. for 20-25 minutes.
- Remove from oven.
- Whisk together glaze ingredients and drizzle over top of rolls.