Lemon Monkey Bread

Why You’ll Love This Recipe

I like how this recipe turns a classic monkey bread into a refreshing twist with lemon. The dough is soft and fluffy, the lemon sugar coating gives every bite a gooey sweetness, and the icing adds the perfect zesty finish. It’s fun to pull apart, looks impressive in the skillet, and always gets everyone gathered around the table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the lemon monkey bread dough:
3 cups (360g) all-purpose flour, spooned and leveled (plus more for kneading)
2 tablespoons granulated sugar
2 & ¼ teaspoons (1 package) instant yeast
½ teaspoon salt
2 tablespoons fresh lemon zest (about 2 lemons)
¾ cup (180mL) whole milk
¼ cup (60g) unsalted butter, cut into 4 slices
1 large egg, at room temperature
1 tablespoon vegetable oil, or any neutral flavored oil

For the gooey lemon sugar coating:
10 tablespoons (150g) unsalted butter, melted and cooled
1 & ¼ cups (250g) granulated sugar
2 tablespoons lemon zest

For the simple lemon icing:
¾ cup (95g) powdered sugar
1 to 2 tablespoons fresh lemon juice
lemon zest (optional – for topping)

Directions

1. I start the dough by whisking together the flour, sugar, yeast, salt, and lemon zest in a large bowl.

2. I warm the milk and butter together until the butter just melts and the mixture is warm, then whisk in the egg.

3. I pour the wet mixture into the flour mixture and stir until a rough dough forms.

4. I knead the dough until smooth and elastic, then form it into a ball, brush with oil, and cover. I let it rise for 45–60 minutes until doubled in size.

5. I preheat the oven to 350°F (175°C) and butter a 12-inch skillet.

6. I punch down the dough, pinch off ½ tablespoon pieces, and roll them into balls.

7. I toss the dough balls in the butter, sugar, and lemon zest mixture until coated, then arrange them in the skillet. Any leftover coating gets spread over the top.

8. I bake for 25–30 minutes until golden brown, then let it cool slightly.

9. For the icing, I whisk powdered sugar with lemon juice until smooth and drizzle over the warm bread. I sometimes add extra zest for garnish before serving.

Servings and Timing

This recipe makes one 12-inch skillet of monkey bread. It takes about 20 minutes to prepare the dough, 1 hour to rise, and 30–35 minutes to bake, for a total time of about 1 hour 55 minutes.

Variations

I sometimes bake this bread in a Bundt pan instead of a skillet for a more traditional monkey bread shape. For a sweeter version, I add a bit of cinnamon to the sugar mixture. If I want a creamier glaze, I whisk a little milk into the icing along with the lemon juice.

Storage/Reheating

I store leftover lemon monkey bread covered at room temperature for up to 3 days. To reheat, I warm individual portions in the microwave for 15–20 seconds or place the skillet back in a low oven until just warmed through.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, I just dissolve it in the warm milk with sugar first and let it sit until foamy before adding to the flour.

Can I make this dough ahead of time?

Yes, I prepare the dough, let it rise once, then refrigerate overnight before shaping and baking the next day.

Can I bake it in a Bundt pan?

Yes, a 9-inch Bundt pan works well, though the bake time may be closer to 30–35 minutes.

How do I know when the bread is fully baked?

It should be golden brown on top and feel set when pulled apart slightly.

Can I add other flavors to the coating?

Yes, I sometimes add vanilla extract or a pinch of cinnamon for a different twist.

Can I freeze monkey bread?

Yes, I freeze baked portions in an airtight container for up to 2 months, then reheat before serving.

What if my dough doesn’t rise?

I check that my yeast is fresh and that the liquid wasn’t too hot or too cold when I mixed it in.

Can I make a glaze without lemon juice?

Yes, I can use milk or cream instead, though it won’t have the citrus flavor.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled works in a pinch.

What can I serve with lemon monkey bread?

I like serving it at brunch alongside coffee, tea, or fresh fruit.

Conclusion

I love how this lemon monkey bread combines the soft, gooey fun of pull-apart bread with a fresh citrusy twist. It’s a cheerful, crowd-pleasing dessert or brunch centerpiece that feels both comforting and bright. Every bite is sweet, zesty, and impossible to resist.