Do you love lemon poppy seed muffins or a tender lemon loaf? If you also enjoy gooey pull-apart breads, this recipe combines both favorites into one: lemon poppy seed monkey bread baked in a bundt pan.
Lemon Poppy Seed Monkey Bread is so good
One of the best things about monkey bread is how easily it comes together using store-bought dough. This version uses frozen dinner rolls so you don’t need to make yeast dough from scratch. The bright lemon and crunchy poppy seed flavors lighten the usual sticky monkey bread experience and make a delightful brunch or dessert treat.
Lemon and poppy seed is a classic combo that’s perfect for this pull-apart bread. If you like lemon poppy seed muffins, you’ll love how those flavors translate into little sugared bites baked together in a bundt.
Ingredients
Notes about key ingredients:
- Lemon sugar: Zest mixed with sugar is best used soon after making so the lemon oils stay vibrant.
- Frozen dough: Use any frozen dinner roll or frozen bread dough. Canned biscuit dough also works in a pinch.
Simple step by step instructions
Start by thawing the frozen dinner rolls following the package directions. Spread them on a parchment-lined baking sheet with space between so they can rise.
When the dough balls have warmed and started to rise, cut each one in half.
Liberally spray a bundt pan with nonstick baking spray to prevent caramelized sugar from sticking. Preheat the oven to 350°F.
Make the lemon sugar by zesting three lemons and rubbing the zest into 1 cup of granulated sugar. Combine that lemon sugar with 1/4 cup of poppy seeds and set aside.
Melt a stick of butter with the juice of two lemons in a small bowl. Keep everything on a cookie sheet or work surface to contain the mess.
Dip each dough piece first in the lemon-butter mixture, then roll it in the lemon sugar and poppy seed mix. Place the coated pieces into the prepared bundt pan. Continue until the pan is about three quarters full—don’t overfill or it will overflow as it bakes.
Bake at 350°F for about 30 minutes, until the top is golden brown. Let the bundt cool in the pan for about 5 minutes, then invert onto a serving platter. Be careful when pulling the inner pieces since they stay hot longer.
Frequently Asked Questions
Grate or zest lemons and mix the zest thoroughly with granulated sugar. Store in an airtight container if you make it ahead, but for best flavor use within a few days.
No. Any frozen dinner roll or frozen bread dough will work. Follow the thawing instructions for the dough you choose and cut into small pieces once partially thawed. Canned biscuit dough is an easy alternative.
Yes. Use a plant-based butter substitute and a dairy-free frozen dough to make this recipe dairy free.
One more simple tip
- If you have leftover dough balls, place three in each muffin cup to make quick cloverleaf rolls. Brush with a little melted butter after baking and serve warm with soup or salad.
Try other simple bakes like chai-spiced monkey bread, easy one-bowl brownies, or lemon shortbread cookies for more lemony treats.
📖 Recipe
Lemon Poppy Seed Monkey Bread
Marni Katz
15 mins
30 mins
2 hrs
2 hrs 45 mins
Breads, Brunch
American
10
382 kcal
Equipment
- Bundt pan
Ingredients
- 24 frozen dinner rolls
- 1 cup sugar
- 1/4 cup poppy seeds
- 3 lemons, zested and juiced (separate zest and juice)
- 1 stick butter (or plant-based substitute)
Instructions
Rising the dough balls
- Defrost the frozen dinner rolls according to package directions. Spread them on a parchment-lined baking sheet and let them rise until slightly puffy.
- When the dough balls are warm and slightly risen, cut each in half.
- Preheat the oven to 350°F. Spray the bundt pan liberally with nonstick baking spray.
Make the lemon sugar
- Zest three lemons and rub the zest into 1 cup sugar. Set aside and mix with the poppy seeds when ready to assemble.
Assemble the Monkey Bread
- Mix the lemon sugar and poppy seeds together on a cookie sheet to contain the mess.
- Melt the butter with the juice of two lemons in a small bowl. Dip each dough piece in the lemon-butter, then roll in the lemon sugar and poppy seeds. Place coated pieces in the prepared bundt pan. Fill the pan about 3/4 full.
- Bake at 350°F for about 30 minutes, until the top is browned.
- Cool in the pan about 5 minutes, then invert onto a serving platter. Serve warm.
Notes
Be generous with baking spray on the bundt pan to prevent sticking from caramelized sugar.
Do not overfill the pan—leave room for the dough to expand so it won’t overflow.
Use a plant-based butter and dairy-free dough to make this recipe dairy free.
Nutrition
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