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This gorgeous red and white “cake” (a.k.a. pull apart bread) made with sticky lemon raspberry sweet buns is begging to be enjoyed!
Crazy confession: I have never made monkey bread. When I told my kids the other day what I was baking up, they gave me a look like “?????”. Ha ha! And then I had to explain to them that no monkeys were harmed in the process. 🙂
We’ve been playing hard this summer, but I’ve also put a family-wide emphasis on working together to keep a tidy house. We’ve had lots of conversations about how everyone contributes to the mess and everyone needs to help clean it up. So by now, the kids just know that they need to get their morning chores done if they want to go have fun that day. I’m pleased to announce that the system has been working out pretty well for us.
Something that has always been important to me is to maintain a clean kitchen. The rest of the house may look like a tornado has gone through it, but if the dishes are done and the counters are wiped down, I’m in a much better mood. 🙂
Between my baking adventures and four messy kiddos, I’ve got my work cut out! But it’s not an impossible task! Especially since I discovered the new Scotch-Brite® Scrubbing Dish Cloth.
I’ve been waiting ages for this! It’s got two sides-one with textured fiber and the other with scrubbing dots for those tougher messes.
They come in 2 packs in a variety of colors (tan, coral and navy) and are easy to find on the household cleaning aisle at Walmart for just $4.98! Plus, there’s a $1 off instant coupon on the package that’s redeemable at checkout!
Since we have a newly-remodeled kitchen, I’ve found that I am even more motivated to keep it in tip top shape so it can stay looking as amazing as it did when the work was first finished. That’s the goal!
And I’m sort of paranoid about letting spills sit on our new countertops for too long, so I find myself obsessively spot wiping throughout the day in order to prevent stains. Those red raspberry drips had to go!
I like to start each day with a fresh dish cloth, so I love that I can just toss it in the washer and reuse it over and over again! And it won’t scratch my new granite countertops!
Plus, I don’t have to fret about the aftermath of messy desserts like this Lemon Raspberry Monkey bread! Clean up is no sweat!
I made it in my cute pink bundt cake pan that is hand wash only, so I quickly rinsed out the remaining raspberry sauce, then added some liquid dish soap and used the scrubbing side of the Scotch-Brite® Scrubbing Dish Cloth to remove the buildup. Easy peasy!
I had complete peace of mind, knowing that it wouldn’t scratch my beloved pan.
Now let’s talk sugar! This confection is just glistening with sticky, gooey raspberry lemon goodness! I can’t believe it’s taken me this long to whip out monkey bread! One thing’s for sure…I’ll be making it time and time again!
It’s super easy to put together because it all starts with some frozen rolls, (I heard you panicking, so don’t). 🙂
Then you’ll make a phenomenal sauce with mashed raspberries, water, sugar and cornstarch for thickening and boil it over the stove top.
Next, you dip those rolls into a lemon juice and butter mixture and then roll them into a bowl of sugar/lemon rind.
Then drizzle that beautiful sauce over the rolls, let them thaw until soft, then bake to perfection! Don’t forget the lemon glaze to finish it all off!
{LEMON RASPBERRY MONKEY BREAD}
Sauce:
1 c. mashed fresh raspberries
1/4 c. sugar
1/4 c. water
1 Tbsp. corn starch
For dipping:
1/3 c. fresh lemon juice
2 Tbsp. butter, melted
For rolling:
3/4 c. white sugar
1 Tbsp. lemon zest
About 24 frozen roll dough balls
Glaze:
1 c. powdered sugar
1 Tbsp. fresh lemon juice
Milk for thinning, as needed
Grease well a 10″ bundt cake pan. Make the sauce by whisking together mashed raspberries, sugar, water and cornstarch in a small pan over medium-high heat on the stove top. Stir frequently and allow it to come to a boil and thicken. Then remove from heat and let sit.
In a small bowl, stir together 2 Tbsp. melted butter and 1/3 c. lemon juice. In another bowl, stir together 1 Tbsp. lemon zest and 3/4 c. sugar.
Dip each roll in the lemon juice/butter mixture, then roll it in the sugar/lemon zest mixture.
Put it all together by placing rolls in the bundt cake pan, staggering and layering.
Pour the raspberry sauce over it all and let it sit out on the counter for 1-3 hours, or until the rolls are thawed and soft and starting to grow together slightly. Or, you can prepare it the evening before and let it sit in the refrigerator over night.
Bake at 350 degrees Fahrenheit for approximately 30-40 minutes, or until the rolls on top are golden brown and are not doughy. Let sit in the bundt pan for exactly five minutes (no longer or it will be hard to remove), then turn the pan over onto a cooling rack and carefully remove it from the pan. You may need to carefully run a knife around the edges before turning it over.
Make the lemon glaze by whisking together lemon juice and powdered sugar in a small bowl. Add a little milk to thin it, if necessary. Drizzle over monkey bread and serve warm.
If there ever was a dessert that was sure to impress, this is it! It’s pleading with you to take it to your next potluck or summer gathering! :)Plus the clean up couldn’t have been easier with help from my new Scotch-Brite® Scrubbing Dish Cloth! It was a win-win!
Get inspired with more messy but oh-so delightful recipes and cleaning tutorials here!
Saw this link @ Thursday Favorite Things- love it!
Michelle
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