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Home / Recipes / Lemon Raspberry Monkey Bread

Lemon Raspberry Monkey Bread

Lemon Raspberry Monkey Bread
Lemon Raspberry Monkey Bread
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Prep Time: 10 min (not including thaw time)
Bake Time: 25 min
Servings: 18
Skills: Beginning


  1. 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


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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