Glazed Lemon Monkey Bread

This glazed lemon monkey bread is a soft, pull-apart delight bursting with bright citrus flavor. I love how the fluffy yeast dough is coated in buttery lemon sugar, baked to golden perfection, and finished with a sweet-tart lemon glaze. Every piece feels like sunshine on a plate—sticky, zesty, and completely irresistible.

Why You’ll Love This Recipe

I adore this recipe because it turns a classic monkey bread into something refreshingly different. The lemon flavor makes it lighter and more vibrant, while the buttery coating gives each bite a melt-in-your-mouth texture. I also love how the glaze seeps into the crevices, creating the perfect balance of sweetness and tang. It’s ideal for brunch, holidays, or simply when I want to brighten my day.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Yeast bun dough
▢1/4 cup warm water 105-110 degrees F — warm but not hot
▢1.5 teaspoons instant or active dry yeast I use instant, but either works in this recipe
▢1 teaspoon granulated sugar
▢1 cup warm water
▢1/4 cup melted unsalted butter
▢2 tablespoons granulated sugar
▢1 teaspoon salt
▢3–3.5 cups all purpose flour

Lemon Coating
▢1/2 cup unsalted butter melted
▢1 cup granulated sugar
▢2–3 tablespoons lemon zest from 4 lemons

Lemon Glaze
▢1 cup powdered icing sugar
▢2 tablespoons lemon juice

Directions

1. I start by combining 1/4 cup warm water, yeast, and 1 teaspoon of sugar in a small bowl. I let it sit for 5–10 minutes until it becomes foamy.
2. In a large mixing bowl, I add the remaining 1 cup of warm water, melted butter, 2 tablespoons of sugar, and salt. I stir in the yeast mixture.
3. I gradually add flour, one cup at a time, mixing until a soft dough forms. I knead the dough for about 5–7 minutes until smooth and elastic.
4. I place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
5. Once risen, I punch down the dough and divide it into small balls, roughly 1 inch in diameter.
6. For the lemon coating, I mix melted butter, granulated sugar, and lemon zest in a shallow bowl.
7. I dip each dough ball into the butter mixture, ensuring it’s well coated, then arrange them evenly in a greased bundt pan.
8. When all the dough balls are layered, I pour any remaining butter mixture over the top.
9. I cover the pan and let it rise for another 30 minutes. Meanwhile, I preheat the oven to 350°F (177°C).
10. I bake the monkey bread for 30–35 minutes, or until golden brown and cooked through.
11. After removing it from the oven, I let it cool in the pan for 10 minutes before inverting it onto a serving plate.
12. For the glaze, I whisk together powdered sugar and lemon juice until smooth, then drizzle it over the warm bread.

Servings and Timing

This glazed lemon monkey bread serves about 10–12 people. It takes roughly 25 minutes to prepare, 1 hour and 30 minutes to rise, and 35 minutes to bake.

Variations

I sometimes mix a tablespoon of poppy seeds into the lemon coating for added texture. For an extra citrus punch, I drizzle a bit of additional lemon glaze over individual servings. When I want something more indulgent, I add a layer of cream cheese frosting instead of the simple glaze.

Storage/Reheating

I store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm individual portions in the microwave for about 15–20 seconds or place the whole loaf in a 300°F oven for 10 minutes. I don’t recommend freezing it after glazing, but unglazed monkey bread freezes well for up to 2 months.

FAQs

Can I use store-bought dough instead of homemade?

Yes, I sometimes use canned biscuit dough or frozen yeast rolls when I want a quicker version.

How do I make sure my yeast activates properly?

I use warm—not hot—water and a little sugar, then wait for bubbles to form before adding it to the dough.

Can I make the dough ahead of time?

Yes, I prepare it the night before and refrigerate it, letting it come to room temperature before baking.

Can I add other citrus flavors?

Absolutely, I love mixing in lime or orange zest for a bright, mixed-citrus twist.

Why did my bread turn out dense?

That usually happens if the dough didn’t rise enough or the flour measurement was too heavy-handed.

Can I make this without a bundt pan?

Yes, I bake it in a loaf pan or muffin tin, adjusting the baking time slightly.

How do I keep the bread moist?

I make sure not to overbake it and always drizzle the glaze while it’s still warm.

Can I add a filling?

Yes, I sometimes tuck small bits of cream cheese or lemon curd into the dough balls before coating them.

Can I reduce the sugar?

I can slightly reduce it, but I prefer keeping the coating sweet to balance the lemon’s tartness.

What should I serve with lemon monkey bread?

I love serving it with coffee, tea, or a dollop of whipped cream for an extra treat.

Conclusion

I love how this glazed lemon monkey bread combines soft, buttery pull-apart dough with a bright lemon twist. It’s tender, sweet, and tangy all at once—perfect for breakfast, brunch, or dessert. Every time I make it, it fills my kitchen with the irresistible aroma of freshly baked citrus bread that’s impossible to resist.

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