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Lemon Monkey Bread

Lemon Monkey Bread ~ Flaky Biscuits Stuffed with Lemon Pie Filling and Drizzled in a Lemon Glaze!
Prep Time15 mins
Cook Time48 mins
Total Time1 hr 3 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 669kcal
Author: Julie Evink


  • 2 16.3 oz cans Grands Biscuits
  • 1 1/4 c. butter divided
  • 1 can Lucky Leaf Lemon Pie Filling
  • 1 c. white chocolate chips
  • 1/2 c. powdered sugar
  • 1 Tbsp lemon juice


  • Preheat oven to 350 degrees. Generously spray bundt pan with non stick cooking spray.
  • Separate biscuits so you have 16 biscuits. Cut each into fourths and place in a large bowl. Add 3/4 c. melted butter and toss to coat, making sure each biscuits is covered in butter.
  • In a medium saucepan mix lemon pie filling and 4 Tbsp butter. Bring to a low boil and stir for 1-2 minutes. Remove from heat.
  • Pour lemon sauce over biscuit mixture and stir in white chocolate chips. Pour mixtures into bundt pan. Place bundt pan on large baking sheet and bake at 350 degrees for 45 minutes or until golden brown.
  • Cool for 5 minutes. Flip onto serving platter.
  • While monkey bread is cooling mixture powdered sugar and lemon juice in small bowl until smooth. Drizzle over monkey bread. Serve warm.


Calories: 669kcal | Carbohydrates: 75g | Protein: 6g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 66mg | Sodium: 1041mg | Potassium: 234mg | Fiber: 1g | Sugar: 37g | Vitamin A: 620IU | Vitamin C: 0.6mg | Calcium: 83mg | Iron: 2.6mg