This Lemon Monkey Bread is the kind of breakfast I lean on after the decades of feeding a family of seven because it feels special without much effort. It takes about 10 minutes of prep, starts with frozen rolls, and is layered with lemon curd (either store-bought or homemade). Assemble the night before, then pop it in the oven in the morning for bright, sweet, citrusy pull-apart bread.
This is just one of our lemon recipes that's a natural fit for spring and summer weekends. Perfect for Easter breakfast, Mother's Day, or anytime you want a wow-worthy breakfast without waking up early or dirtying every bowl.
With the popularity of our classic monkey bread made with frozen Rhodes Rolls, we knew we needed a version that was bright and fresh for spring and summer. It's one of our Easter recipes that works all season long!
It took a surprising amount of tests to get this recipe just right. Finding the right balance of lemon flavor while ensuring the bread was moist but not soggy was a challenge. The answer turned out to be just the right amount of lemon curd.
For a truly fresh pop of citrus, we took cues from our lemon sugar recipe. The oils from the zest infuse the sugar, bringing brightness to every bite.
And the glaze? That needed some tinkering as well. Since lemon curd can vary in thickness, we needed a method that made sure the glaze would cling beautifully regardless of which recipe or brand of lemon curd was used.
Skip to:
Why this recipe made the cut
This monkey bread with lemon curd has been tested, re-tested, and tasted by multiple groups to make sure it is truly worthy of your table. Here's why it earned its spot:
- Prep ahead: As a mom of five, I know the value of being able to prep a recipe ahead. Being able to wake up, pop breakfast in the oven and drink coffee (or prep other sides) is the best!
- Bright & fresh: The freshness of citrus shines through without too much work. It is tangy, sweet, and perfectly special.
- Seasonal: This one is great for citrus season and even into summer. No shade on classic monkey bread, but it has a warmer flavor profile that's better suited for the fall and holiday season.
Lemon monkey bread ingredients
With just seven ingredients, you can whip up this breakfast treat for any weekend or special breakfast.
- Frozen dinner rolls: Rhodes Rolls is our go-to brand. These are the perfect blank slate for many flavors.
- Sugar: Granulated white sugar is the clean sweetness needed in this recipe.
- Lemons: It is essential for fresh lemons to be used in this recipe because the oils in the zest are crucial to the flavor. The fresh juice gets used in the glaze.
- Lemon curd: Use a store-bought or homemade lemon curd recipe that you enjoy.
- Butter: We use salted butter to help the sugar and lemon zest stick to the rolls and provide flavor throughout the bread.
- Heavy cream: This goes by heavy cream or heavy whipping cream. The fat content in this cuts the sweetness of the powdered sugar.
- Powdered sugar: Helps to thicken and sweeten the glaze. Essential for the correct texture.
Helpful kitchen tools
How to make lemon monkey bread
As with all recipes baked into a bundt cake pan, it needs to be liberally sprayed with baking spray so that the monkey bread slips out when inverted.
Make the lemon sugar by combining granulated sugar and lemon zest in a large bowl. Set aside.
Evenly spread one tablespoon of butter around the bottom of a 12-inch bundt cake pan.
Mix the remaining butter into the lemon sugar mixture.
Toss the frozen rolls together with the butter and sugar mixture. It will stick a little unevenly and that is ok. We will use it up in a minute.
Place 11 of the sugared rolls around the bottom of the pan. Place ¼ teaspoon lemon curd on top of each of the 11 frozen rolls.
For the final layer, place 6 rolls around the inside edge of the pan and arrange the remaining 7 as evenly as possible around the outer edge. Take the remaining sugar mixture in the bowl and spread it around the rolls. Fill in any blank spaces.
Cover with plastic wrap and allow it to sit at room temperature for 3 hours to give the rolls a head start on thawing. Then place them in the refrigerator for 8-10 hours.
Once the rolls have risen overnight, pull them out of the refrigerator, remove the plastic wrap, and place in a preheated 350ºF oven for 40-45 minutes.
Bake until golden brown. (The tops of these got a little dark on top thanks to a new oven being dramatic, but it did not affect the final dish at all!)
To check for doneness, gently pull apart the rolls in a couple places and peek about an inch down. It should look moist but not doughy. If you see any raw dough, return it to the oven and bake until cooked through.
Let the monkey bread sit at room temperature for 10 minutes so that the lemon curd does not all run out when you flip it.
Place a serving platter or cake plate over the pan and carefully flip the bundt pan over. A little filling might come out, but it should just be a small amount.
Continue to cool for about 30 more minutes or until lightly warm. If the bread is too hot the glaze will slide right off.
To make the lemon glaze place the powdered sugar, lemon curd, and lemon juice together in a bowl or glass measuring cup and whisk well.
To get the consistency correct, whisk 1 tablespoon of heavy cream into the mixture. Lift the whisk and let the glaze fall back into the bowl. If it sits on top and stays visible for 2 seconds before disappearing, it is the perfect consistency. Any thinner and it will fall off instead of stick to the bread.
Glaze the top of the lemon monkey bread by drizzling back and forth across the top, allowing the glaze to fall on the outside and inside edges. Serve fresh.
Sample monkey bread timeline
For a quick summary, here is how I like to do it. Feel free to adjust the times based on your calendar and preferred eating time.
- 7:00 pm (night before) - Assemble monkey bread and leave on counter.
- 10:00 pm (night before) - Place monkey bread in the refrigerator.
- 8:00 am (day of) - Bake monkey bread.
- 9:30 am (day of) - Serve monkey bread. (time to bake, cool a bit, and glaze)
What to serve with
For a complete breakfast on Easter, brunch or Mother's Day or just whenever a delicious morning treat is desired, add a thing or two from this list.
- Fresh fruit tossed in a simple, but oh so tasty dressing
- Baked hashbrowns or skillet potatoes
- Scrambled eggs or egg bake
FAQs
Orange would give you a softer, more mellow flavor, while lime brings a brighter, tangier punch. Simply grab an orange or lime curd and swap it in place of the lemon curd. Then use the same citrus zest and juice to match, just like you would with the lemon.
This money bread is the best when served freshly baked, but leftovers can be stored in an airtight container in the refrigerator for 2-3 days. To serve, pop a portion in the microwave for 10-15 seconds, or until warm but not too hot.
Tips & tricks
- Make sure to spray the pan really generously so that the bread will slide out easily after baking.
- Be sure to grab all of the lemon sugar mixture out of the bowl once all the rolls are places. It is all needed for the full flavor.
- Keep in mind: the thinner the lemon curd, the less cream you'll need in the glaze.
More recipes
Looking for other recipes like this? Try these:
Recipe
Lemon Monkey Bread Recipe
Equipment
Ingredients
- nonstick baking spray
Monkey Bread
- 8 tablespoon butter melted, divided
- 1 cup granulated sugar
- 2 tablespoons lemon zest 2-3 large lemons
- 24 frozen rolls
- 3 tablespoons lemon curd
Glaze
- ½ cup powdered sugar sifted
- 1 tablespoon lemon curd *room temperature
- 1.5 teaspoons lemon juice
- 1-2 tablespoons heavy cream *see note below
Instructions
- Spray a 10 inch bundt cake pan liberally with baking spray. Spread 1 tablespoon of the melted butter evenly across the bottom.nonstick baking spray, 8 tablespoon butter
- Add granulated sugar and lemon zest to a medium bowl. Mix together with your fingers until the lemon zest is fully incorporated. Add in the remaining 7 tablespoons of melted butter and gently mix together.1 cup granulated sugar, 2 tablespoons lemon zest, 8 tablespoon butter
- Place the frozen rolls into the mixture and toss together. It will mostly cover each roll with a few blank spaces.24 frozen rolls
- For the first layer, add 11 rolls around the bottom of the bundt cake pan. If there are any empty spots on the rolls, grab a little of the lemon sugar/butter mixture to fill in. Dollop the lemon curd evenly across each of those 11 rolls, about ¼ teaspoon per roll.3 tablespoons lemon curd
- For the second layer, place 6 rolls around the inside of the pan and the final 7 along the outside edge. See photo in post if needed. Take any leftover sugar mixture and spread it on the rolls evenly.
- Cover the pan with plastic wrap. Allow to sit at room temperature for 3 hours. Then pop in the refrigerator overnight (8-10 hours).
- Remove the pan from the refrigerator and preheat the oven to 350ºF. Remove the plastic wrap from the top of the bundt pan and place on a cookie sheet (to catch the drips and also to make it easier to remove from the oven).
- Bake for 40-45 minutes, or until you pull apart two rolls from the center and they are cooked through all the way. If they are even a little doughy, cook for another minute or two.
- Allow to cool on the counter for 10 minutes, then invert onto a serving plate or cake platter. There will be some liquid so doing this on something solid is best. Allow to cool for 30 minutes.
- Once it has cooled a bit, make the glaze. Place the powdered sugar, lemon curd, and lemon juice into a bowl and whisk vigorously. Add in 1 tablespoon of cream and mix until well combined. You will know it is the correct consistency when you lift up the whisk and drizzle it back down onto itself and it holds the ribbon for a couple seconds before blending back in. If you accidentally get it too thin add in a tablespoon of powdered sugar at a time until it is the right thickness. Drizzle across the top of the bread. Serve fresh.½ cup powdered sugar, 1 tablespoon lemon curd *room temperature, 1.5 teaspoons lemon juice, 1-2 tablespoons heavy cream *see note below
Notes
- Make sure to spray the pan really generously so that the bread will slide out easily after baking.
- Be sure to grab all of the lemon sugar mixture out of the bowl once all the rolls are places. It is all needed for the full flavor.
- Keep in mind: the thinner the lemon curd, the less cream you'll need in the glaze.
- 7:00 pm (night before) - Assemble monkey bread and leave on counter.
- 10:00 pm (night before) - Place monkey bread in the refrigerator.
- 8:00 am (day of) - Bake monkey bread.
- 9:30 am (day of) - Serve monkey bread (time to bake, cool a bit, and glaze).
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Rhadonda Sedgwick says
This is one of my favorite recipes from your site that I've made!! The flavor was amazing and it was so soft and tender. It was hard to stop eating!
Misty says
Wow, this made my day. Thanks, Rhadonda. We are so happy you've been enjoying the recipes, and especially this one.
Danielle says
This lemon monkey bread is perfect for a special breakfast, and it's super easy to make!