Glazed Lemon Monkey Bread + RECIPE VIDEO

Prep Time 30 mins
Total Time 1 hr 30 mins
Servings 12 servings

Jump to Recipe

This Glazed Lemon Monkey Bread is made with homemade bun dough rolled in lemon sugar, baked, and covered in a thick lemon glaze. The perfect make ahead breakfast, brunch or dessert!

Hands up: how many of you hated lemon growing up?

lemon monkey bread no glaze
Get FREE recipes right in your inbox
Easy meal ideas that will bring your family to the table fast!

I hear you. My hand is up there, too.

As a kid, I thought dessert was chocolate or – well, pretty much just chocolate.

It didn’t have to be full-on chocolate. A chocolate chip cookie would be fine. I’d even take an oatmeal raisin (though not if there were chocolate chip nearby).

Maybe apple crisp if there was ice cream, or hey, just the ice cream.

Speaking of ice cream, I don’t think my mom ever bought chocolate ice cream when I was a kid. I don’t even think I had chocolate ice cream until I moved out of the house (though we’ve always been big fans of going out for ice cream, so luckily I had a little more selection there). My mom was always pretty particular about some things she likes.

Vanilla ice cream (or a swirl is acceptable).

A certain bun recipe.

A certain chocolate chip cookie recipe.

A certain double chocolate chip cookie recipe.

lemon monkey bread overhead

And I never felt cheated growing up, you know?

My mom always made fabulous food, and her homemade buns and cookies are pretty legendary.

But now that I’m a somewhat responsible adult, living away from my parents and even doing an all right job at keeping my own kids alive and well, I get to branch out and experiment with some of the things I never had growing up. And maybe even throw a few new recipes in here and there!

I’ve also grown to appreciate some new flavours, like lemon, and now I’m totally obsessed. Maybe it’s a lot like sour candies. The sweet and the tangy pair so well together, I can’t get enough.

It’s the same thing with rhubarb, right? I hated rhubarb growing up. I wouldn’t touch it.

And now? Love it.

I like to think my life is better, richer, now that I can enjoy a wider range of desserts. That’s what it’s all about, right?

lemon monkey bread drizzled with glaze

I first made this lemon monkey bread with biscuit dough, and I baked it in a pie plate similar to these Cinnamon Roll Bites. It was pretty good, but I really just wanted to make it again with a great yeast bun dough.

How to make this Lemon Monkey Bread ahead:

I was kind of dreading putting the whole thing together in the morning so I could bake it, and then I realized I actually didn’t have to.

You can make pretty much any yeast dough recipe and let it rise in the fridge overnight. The dough doesn’t rise as quickly, so your monkey bread won’t be all over your fridge when you wake up in the morning.

Simply prepare up to the point of baking, then cover tightly and refrigerate overnight until ready to bake. Remove from the fridge and let come to room temperature while your oven preheats, then bake as directed.

lemon monkey bread finished with glaze

Variations of this Lemon Monkey Bread:

  • To make this Lemon Monkey Bread simpler, you could use store bought biscuit or yeast bread or bun dough.
  • Try swapping the lemon zest and juice for orange or lime
  • You can bake in a 9×13″ pan if you don’t have a bundt pan — just keep an eye on it as it may be done sooner

*This post, recipe, images and video have been updated since its original posting in May 2015

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Glazed Lemon Monkey Bread

4.25 from 8 votes
This Glazed Lemon Monkey Bread is made with homemade bun dough rolled in lemon sugar, baked, and covered in a thick lemon glaze. The perfect make ahead breakfast, brunch or dessert!
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Cuisine American
Course Bread and Baked Goods, Breakfast
Servings 12 servings
Calories 334cal


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 cups 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


Yeast bun dough

  • In a small bowl or liquid measuring cup, whisk together the ¼ cup warm water, yeast and 1 teaspoon sugar. Let sit for 10 minutes or until bubbly — this is how you know your yeast is working. This step is technically not required when using instant yeast, but I do it always anyways, so that I know my buns will be a success.
  • In the bowl of a stand mixer (or a very large bowl if you are kneading by hand), whisk together the 1 cup warm water, butter, 2 tablespoons sugar and salt. Add the bubbly yeast mixture and stir to combine.
  • Place the bowl in the stand mixer and put the dough hook on the machine. You can also knead by hand.
  • Add the flour, one cup at a time, and mix until nearly combined before adding more. You can use all purpose or whole wheat or a combination. Start with 2 cups flour, mixing until each is incorporated, then gradually adding more.
  • Add up to 3.5 cups flour total, very gradually at the end, until the dough comes together in a smooth, soft ball and does not stick to the sides of the stand mixer. When you touch it, it should be smooth and slightly tacky but not sticky.
  • Place dough in a large lightly greased bowl (you can use the same bowl and grease it), and cover with plastic wrap or a clean kitchen towel. Set in a warm spot (I use the oven with the light on — turn the oven on to preheat for 2-4 minutes before turning off and adding the dough) and let rise until doubled, about 1.5 hours.

Lemon Coating and Assembly

  • Grease a large bundt pan well and set aside.
  • In a small bowl put the melted butter. In another small bowl, combine the 1 cup sugar and lemon zest.
  • Roll bun dough (after rising) into 1” balls and dip first in butter and then cover in lemon sugar mixture. Place in greased bundt pan.
  • When all the dough has been used, pour any remaining butter over the top and cover with plastic wrap or a clean kitchen towel, and set in the fridge overnight to bake in the morning or let it rise on the counter for 1 hour and bake that day
  • Preheat oven to 350 degrees F. Remove plastic wrap or towel from the bundt pan and bake, uncovered, for 35-45 minutes, until golden brown on top.
  • Carefully run a knife around the edges of the monkey bread while still warm. Place a large plate on top of the pan, and flip to invert.


  • Stir together powdered sugar and just enough lemon juice so that it comes together — the more lemon juice you use, the thinner the glaze will be.
  • Drizzle over monkey bread and serve.

Nutrition Information

Calories: 334cal | Carbohydrates: 54g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 198mg | Potassium: 48mg | Fiber: 1g | Sugar: 29g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
Keywords lemon monkey bread

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions


  1. Sarah @Whole and Heavenly Oven says

    Haha! My parents were pretty picky about which “extras” we could have in the house too. It had to be a PARTICULAR thing and even then we couldn’t eat all of it (you know, 9 kids and all) LOL. Anywho this monkey bread? DYING. Chocolate is great and all but totally bring on all things lemon!

  2. Danielle says

    I was obsessed with lemon as a kid! There are certain things I wouldn’t touch when I was younger that I absolutely love now though. I have a weakness for monkey bread, this lemon version would not last long around me 🙂

  3. Erin @ Miss Scrambled Egg says

    Ashley – I don’t really remember eating lemon desserts as a child except lemon meringue pie, which didn’t satisfy my dessert needs. I did enjoy eating lemons from a soda at dinner. Now, I enjoy lemon treats a lot and this monkey bread looks delicious. It’s so crazy that I still haven’t had monkey bread. I need to change that very soon.

  4. Mary Frances says

    I absolutely love your new design! It’s stunning!
    And this bread, you are speaking my language Ashley, all things lemon! Especially during spring. And monkey bread is seriously irresistible – pinning!

  5. Meg @ The Housewife in Training Files says

    You know, I can’t remember if I liked or disliked lemon when I was little but I know I did LOVE ice cream! Vanilla with Caramel and chocolate drizzle or peanut butter would do too!! But now, I adore lemon in nearly any fashion!

  6. Shinee says

    Oookay, it’s time for me to make some monkey bread! I’m obsessed with lemon too, Ashley, and this sounds like a winner breakfast!

  7. Nora @ Savory Nothings says

    Yep, HATED lemon flavored desserts as a kid! I mean, come on?! Where’s my chocolate? Ha! But now I love the freshness they lend to a sweet treat – and this monkey bread look soooo amazing, Ashley!

  8. Mariah @ Mariah's Pleasing Plates says

    I LOVEEE this bread Ashley! Lemon is one of my favorite flavors! This looks like a perfect brunch item! Pinned!
    On the MUST Try list!

  9. Annie @ ciaochowbambina says

    Monkey Bread is one of my all-time favorites which is exactly why I don’t make it often. (HA!) My sisters and I once made one and ate the entire thing in one sitting (and thankfully lived to tell…) I love lemon! My mouth is watering at the thought of this! Beautiful.

    • Ashley says

      Haha, that’s a pretty good reason not to make something! I have to refrain from eating everything I make all the time!

  10. Stacey @ Bake Eat Repeat says

    I’m exactly the same with lemon things. Growing up dessert pretty much needed to involve chocolate – and to be honest I would still pick chocolate most of the time when given the option – but I do love lemon things now. I’ve been making lemon everything lately! This monkey bread looks incredible!

    • Ashley says

      Haha, it’s hard to beat a good chocolate dessert! But there are days I want something light and citrusy 🙂

  11. Dorothy Dunton says

    Hi Ashley! I have always loved lemon! I buy them by the bag because I use them in so many dishes. My sisters-in-law are all tea drinkers and this would be a nice treat for them! However, it wouldn’t last long!

    • Ashley says

      Haha, that’s a good way to be! I was not a very adventurous eater when I was young! Thanks Allie 🙂

  12. Tonia from TheGunnySack says

    My mom pretty much stuck to the same foods and recipes while I was growing up too but she did it because my dad and my siblings are picky. She would’ve loved to experiment though! I’m wishing I had some of this monkey bread to enjoy with my cup of coffee.

    • Ashley says

      I think my mom did it for the same reason — my dad is pretty specific with the things he likes! I’m just more picky when it comes to vegetables than desserts… 🙂

  13. Alice @ Hip Foodie Mom says

    Ashley, I love this monkey bread!!!! and I think I had it all while growing up: Cheap ketchup, imitation Cool Whip and store bought chocolate ice cream. and lots of it. what does this say about my parents?! 😛 🙂 hahah! and lemons! 🙂 I’ve always loved lemons. . and love love love this monkey bread!!!

Leave A Reply

Have you tried this recipe? Leave a rating