LEMON SUGAR MONKEY BREAD – Just 7 ingredients and 15 minutes of prep time have these bite-sized bits of heaven ready to bake. And once they’re done, you’ll be amazed at how completely irresistible they are.
Here’s what you need
- Granulated sugar
- Lemons (zest & juice)
- Salt
- Unsalted butter
- Refrigerated croissant sheets
- Powdered sugar
- Vanilla extract
Let’s get started
Start by preheating the oven to 375 degrees, and grease a bundt pan. Melt 4 tablespoons of the unsalted butter in a small microwaveable bowl. Let that cool for a few minutes.
In a separate small bowl, add the granulated sugar, lemon zest, and salt. Whisk that all together until fully combined. Next, open and unroll the croissant sheets. Cut each of the sheets into 24 small squares. You should have a total of 48 (4 dozen) squares.
Once the croissants squares are cut, roll each one into a loose ball, roll around in the cooled butter, then roll it around in the lemon sugar mixture and place it in the bundt pan. Make sure to evenly distribute the croissant balls as you place them into the pan.
Bake the monkey bread for 20-25 minutes. The top should be a light golden brown and it should be firm to the touch.
Remove the bread from the oven. I like to use a butter knife to carefully pull the bread away from the pan edges. Nothing is worse than inverting your monkey bread and half of it stays in the pan.
Let the bread rest in the pan for a bit while you prepare the icing. If you’re not a fan of sweet bread, I would recommend skipping the icing.
Melt and cool the remaining 1 tablespoon of unsalted butter. Combine the powdered sugar, 3 tablespoons of the lemon juice, the butter, and the vanilla extract. Whisk until smooth. At this point you can add the remaining lemon juice or more powdered sugar, depending on the consistency.
Invert the monkey bread onto a serving dish, and drizzle the icing over the top. This bread is best when it’s warm, so serve immediately.
Tips & Tricks
Piping the icing: Don’t have piping bags and tips on hand? Not a problem. Load the icing into the corner of a gallon-sized ziplock bag, twist the open end (leaving as little air as possible), and cut a tiny hole in the corner of the bag with the icing. Super easy!
Storing: Store leftover Lemon Sugar Monkey Bread in an airtight container for up to 3 days.
Recipes you’ll love
Lemon Sugar Monkey Bread
LEMON SUGAR MONKEY BREAD - Just 7 ingredients and 15 minutes of prep time have these bite-sized bits of heaven ready to bake. And once they're done, you'll be amazed at how completely irresistible they are.
Ingredients
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest (about 2 medium lemons)
- Pinch of salt
- 5 tablespoons unsalted butter
- 2 packages refrigerated croissant sheets
- 1 1/2 cup powdered sugar
- 3-4 tablespoons fresh lemon juice (about 2 medium lemons)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375. Grease a bundt pan, and set aside.
- In a small microwaveable bowl, melt and cool 4 tablespoons of the unsalted butter.
- In a small bowl add the granulated sugar, lemon zest, and salt. Whisk to combine.
- Unwrap the croissant sheets. Cut each sheet into 24 small squares for a total of 48 (4 dozen) small squares.
- One at a time, carefully roll each croissant square into a loose ball, roll it into the melted and cooled butter, roll it in the lemon sugar mixture, and place it in the prepared bundt pan. Evenly arrange the croissant balls as best you can.
- Bake for 20-25 minutes, until the top is a light golden brown.
- Remove the bundt pan from the oven.
- While it cools slightly, prepare the icing.
- Melt and cool the remaining 1 tablespoon of unsalted butter.
- Combine the powdered sugar, 3 tablespoons of the lemon juice, the butter, and vanilla extract. Whisk to combine. Add more lemon juice as needed for desired consistency.
- Invert the monkey bread onto a serving dish.
- Drizzle the icing over the top.
- Serve immediately.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 192Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 64mgCarbohydrates: 32gFiber: 0gSugar: 27gProtein: 1g
Nutritional information is provided as a courtesy and is only an estimate.
Don’t miss out on new recipes:
More Quick Bread Recipes
Chocolate Chip Banana Bread
Moist and sweet, this banana bread is great as an addition to breakfast or an afternoon treat.
Chocolate Swirled Banana Bread
Banana and chocolate are elegantly balanced in this moist and flavorful bread. It's both beautiful and delicious.
Lemon Poppy Seed Zucchini Bread
A soft sweet bread made with lemon zest, brown sugar and zucchini. It's a delicious and aromatic addition to any breakfast.
Fresh Strawberry Quick Bread
A delightful quick bread with fresh strawberries baked throughout. It's perfect for breakfast, a sweet snack, or even dessert!
Pumpkin Chocolate Chip Mini Loaves
Nothing says Fall like pumpkin bread, and this one is the best! Soft, flavorful, and your kitchen with smell like heaven when it's baking.
Homemade Breadsticks
These soft and buttery breadsticks are quick, easy and the perfect way to dress up your favorite pasta dish.
Recipe source: adapted from Baking for the Holidays.
Leave a Reply