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Wed, May 04 2016 post by Allison From www.cupcakediariesblog

Lemon Raspberry Monkey Bread

Frozen dinner rolls are coated in a sweet lemon sauce and layered with raspberries, baked together and drizzled with a lemon glaze. This recipe is perfect for breakfast or brunch!

Lemon Raspberry Monkey Bread

I love combining lemon with sweet raspberries in desserts. This monkey bread brings that yummy flavor combination together in a sweet and citrusy breakfast bread! My family couldn't get enough of this when I served it as part of Sunday brunch. 

Lemon Raspberry Monkey Bread

You're going to love how easy it is to make this monkey bread! 

Lemon Raspberry Monkey Bread

Begin by placing 8 frozen dinner rolls into the large grooves in the bottom of a greased bundt pan. Add fresh raspberries on top of the rolls.

Lemon Raspberry Monkey Bread

Then place 8 more frozen rolls in the smaller grooves and add more raspberries. You can sprinkle the raspberries over top or place them where you'd like. You can't go wrong either way!

Lemon Raspberry Monkey Bread

Then add lemon pudding and the butter and sugar combination. Cover the pan with plastic wrap and let the rolls rise until they reach the top of the pan, about 5 hours.

Lemon Raspberry Monkey Bread

Remove the plastic wrap and bake for 25 minutes at 350°, or until golden brown. Allow the pan to cool until you can pick it up and invert the monkey bread onto a platter or large plate. Then make the glaze and pipe it over the top. Serve and enjoy! This bread is so yummy. 


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Lemon Raspberry Monkey Bread

Servings: 18 rolls
Skills: Beginner-Intermediate
Prep Time: 10 minutes (not including thaw time)
Bake Time: 25 minutes

Ingredients

16 frozen Rhodes white dinner rolls
1 small (3-4 oz) box lemon instant pudding
1/2 c. sugar
1/2 c. butter, melted
fresh raspberries
4 oz. cream cheese, softened
1 1/2 c. powdered sugar
1/2 tsp. lemon extract
2 Tbsp milk

Instructions

Grease a bundt pan and place 8 frozen dinner rolls into the large grooves at the bottom of the pan. Sprinkle with raspberries and add remaining 8 rolls to the smaller grooves of the pan. Add more raspberries.

Sprinkle lemon pudding powder over the rolls. Combine sugar and melted butter and pour directly over the pudding. Cover with plastic wrap and allow to rise about 5 hours, or until rolls reach the top of the pan. Remove plastic wrap and bake for 25 minutes at 350°, or until golden brown. Invert monkey bread onto a platter or large plate.

Prepare the glaze by combining cream cheese, powdered sugar, lemon extract, and milk with an electric mixer. Place glaze into a plastic sandwich bag and cut one of the corners to make a hole. Pipe glaze over monkey bread. You can also spread the glaze over the monkey bread with a knife, if you prefer.


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Lemon Raspberry Monkey Bread

Servings: 18 | Skills: Beginning | Prep Time: 10 min (not including thaw time) | Bake Time: 25 min

Lemon Raspberry Monkey Bread
4.3 / 5  (4 votes, 1 review )

Ingredients

16 frozen Rhodes white dinner rolls
1 small (3-4 oz) box lemon instant pudding
1/2 c. sugar
1/2 c. butter, melted
fresh raspberries
4 oz. cream cheese, softened
1 1/2 c. powdered sugar
1/2 tsp. lemon extract
2 Tbsp milk

Instructions

Grease a bundt pan and place 8 frozen dinner rolls into the large grooves at the bottom of the pan. Sprinkle with raspberries and add remaining 8 rolls to the smaller grooves of the pan. Add more raspberries.
Sprinkle lemon pudding powder over the rolls. Combine sugar and melted butter and pour directly over the pudding. Cover with plastic wrap and allow to rise about 5 hours, or until rolls reach the top of the pan. Remove plastic wrap and bake for 25 minutes at 350°, or until golden brown. Invert monkey bread onto a platter or large plate.

Prepare the glaze by combining cream cheese, powdered sugar, lemon extract, and milk with an electric mixer. Place glaze into a plastic sandwich bag and cut one of the corners to make a hole. Pipe glaze over monkey bread. You can also spread the glaze over the monkey bread with a knife, if you prefer.

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