SUMMER LEMON MONKEY BREAD

 

"One benefit of summer was that each day we had more light to read by. "

~Jeannette Walls, The Glass Castle

 

 

 

A beautiful recipe to share with friends is this Summer Lemon Monkey Bread. We have all prepared the regular cinnamon sugar version, but I tell you, this is so summery and lemony and loved by all who have tried this. I called Miss Judy the other day, and said, "I have the perfect recipe for you to take to the office and share with your coworkers!" She adores anything lemon and could not wait to try it! I can just see their faces light up when she walks in on a workday morning with these warm lemony rolls to start the morning!

 

 

 

 

SUMMER LEMON MONKEY BREAD
12 Rhodes dinner rolls, thawed but still cold
zest of 1 lemon
1 cup brown sugar
1 4- ounce box lemon pudding mix, instant
3/4 cup  butter, melted

LEMON GLAZE
1  cup powdered sugar
3 T. lemon juice


Preheat oven to 350 degrees F. Generously spray a tube pan with cooking spray. You could also use a 9" x 13" inch baking dish, if you prefer. Cut rolls in half and place in a large plastic storage bag. Stir together brown sugar, lemon peel and pudding mix. Place rolls, maybe a dozen at a time inside the plastic bag and pour the sugar, lemon peel and pudding mix over the rolls, close the bag tightly and shake gently until each roll has been coated. Place the coated rolls in the tube pan or your baking dish and continue until all your rolls are coated. Drizzle the melted butter over all. Bake until golden about 25-30 minutes. The aroma is just about heaven!

Cool for about 5-10 minutes, remove from pan and mix your lemon glaze. Pour the glaze over the warm lemon rolls. Now you are ready to pucker up! Y'all enjoy!