I decided to take my yummy Butterscotch Monkey Bread and mix and match it into a Lemon Monkey Bread…and it was delicious!
Same simple method, new twist.
1/2 cup sugar
2 (16.3 oz) cans refrigerated flaky layer biscuit dough, cut into quarters
1/2 cup butter
1/4 cup light corn syrup
1 small box (3.4 oz) of instant lemon pudding mix, dry and not prepared
1 cup powdered sugar
1 tablespoon milk
Preheat oven to 350 degrees. Spray a bundt pan with Pam.
Add your sugar to a small bowl. Dredge biscuit quarters in sugar to coat. Layer in prepared pan.
(At this point, you could cover your pan and pop it in the fridge until the next morning.)
In a small saucepan, combine butter, corn syrup and instant pudding mix. Cook over medium-high heat stirring constantly until mixture comes to a boil. Boil one minute. Pour over layered biscuits. Bake 40 minutes. Let pan sit 5 minutes before inverting it onto platter to serve.
In a small bowl, whisk together your powdered sugar and milk to make a glaze. Add more milk if the glaze is too thick and more sugar if it’s too thin. Drizzle glaze over warm monkey bread and serve.
This would make the perfect little breakfast for your weekend.