Lemon Cream Cheese Monkey Bread

lemon cream cheese monkey bread hed_small

Hey y’all! I’m late posting today because I’m in catch up mode from spring break. We spent last week on the sunny shores of Anna Maria Island, FL. If you’ve never been, AMI (as the locals call it) is the perfect vacation spot for families. It’s a direct flight (for us) into Tampa — which is a requirement when traveling with a toddler — and then a short 1 hour drive from the airport. The island is quintessentially cute with picturesque beach houses, a main street with ice cream shops and restaurants, and bikes, bikes, bikes everywhere. We loved riding around town with the kids. We would go back in a heartbeat (and no one is paying me to say that!)

Oh, and did I mention how picture perfect the beaches are? And the turquoise waters?

anna maria

But enough of that perfection. It’s time to talk Easter. Specifically Easter Brunch. We have monkey bread for every holiday brunch in our family. It’s not especially gourmet, I know — it’s made with canned biscuits for heaven’s sake — but it’s tradition and we inhale it.

With Easter coming up, I’ve been tinkering with a “springlike” version of traditional monkey bread. This one is lemon-scented and layered with a tangy lemon cream cheese mixture, then glazed with a tart lemon glaze. It’s so beautiful to look at, but even better to taste. It would be a lovely addition to any Easter brunch!

Make sure the pudding mix is not instant. You want the old-fashioned stuff here, and only the smaller-sized box.

Lemon Cream Cheese Monkey Bread

Lemon Cream Cheese Monkey Bread


1 cup packed brown sugar

1 tablespoon grated lemon peel

1 box (4-serving size) lemon pudding and pie filling mix (not instant)

4 cans (7.5 oz each) Pillsbury® refrigerated biscuits

1/2 cup butter, melted


1/2 cup reduced fat cream cheese

1/2 cup sugar

1 tablespoon lemon juice

Lemon glaze

1 cup powdered sugar

2 to 3 tablespoons fresh lemon juice


Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with cooking spray.

In large bowl, stir together brown sugar, lemon peel and pudding mix.

Separate dough and cut each biscuit into quarters.

Use an electric mixer to combine filling ingredients.

Dip each biscuit piece in melted butter then coat with the brown sugar mixture; place in pan. Fill pan halfway with biscuits.

When pan is half full, drop filling in dollops over biscuit pieces. Spread evenly. Finish filling pan with remaining biscuit pieces (dipped and rolled in sugar mixture). Pour any extra butter and brown sugar mixture over the top.

Bake about 40 minutes or until golden brown and no longer doughy in center. (Cover the top with foil if the edges are getting too brown.) Cool in pan 10 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan.

In small bowl, stir together powdered sugar and enough lemon juice until smooth and drizzling consistency. Drizzle glaze over warm monkey bread. Serve warm; pull apart to serve. Store in airtight container in refrigerator.


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