Glazed Lemon Pull-Apart Bread: (Bread Machine Dough)
Sneak Peek: This Glazed Lemon Pull-Apart Bread starts with bread machine dough and finishes in the oven for a citrus-flavored yeast bread you can pull apart piece by piece. It’s pucker-free but pleasantly sweet and lemony and takes about 3 hours 45 minutes to make, although some parts can be done ahead of time.
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When my daughter-in-law asked if she could make a lemony yeast bread from Pinterest in her bread machine (paid link), I couldn’t resist the challenge. (Bread machines are good for more than just sandwich loaves, after all.)
So I did what any curious baker would do—I pulled out my Monkey Bread recipe and gave it a citrusy twist. Turns out, lemon pull-apart bread is just as fun to make—and even more fun to share. If you’ve got a favorite bread recipe, maybe this will inspire you to let your bread machine handle the mixing while you take all the credit for the shaping.
How I Use a Bread Machine for Better Bread
I use my bread machine (this is the model I use) to mix and knead the dough using the DOUGH cycle, then shape it by hand and bake it in a conventional oven. This approach takes advantage of the machine’s consistent kneading while giving me full control over shaping, rising, and baking—especially important for rolls, pizza, and other swirled and shaped breads.
My free Bread Machine Crash Course explains this approach in more detail.
Ingredients & Substitutions
• MILK: Any milk works; higher fat = richer flavor; use cool milk.
• EGGS: Use large eggs (50 gr ∓); adjust liquid when using other sizes.
• SUGAR: Granulated sugar preferred; honey works in smaller amounts
• SALT: Table or sea salt; add ¼ tsp more if using Kosher
• BUTTER: Use real, unsalted butter; finely chop before adding to pan
• FLOUR: Unbleached all-purpose tested; bread flour makes it chewier
• YEAST: Bread machine or instant; increase by ¼ tsp if using active dry
• CITRUS ZEST: Use zest only (3 lemons, 1 orange); add lemon juice to icing for more zing; Freeze any leftover zest for next time.
Make the Dough
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Shape and Bake
Glazed Lemon Pull-Apart Bread (Bread Machine Dough)
Video
Ingredients
Dough
- ½ cup + 2 tablespoons (142 g) milk
- 2 large (100 g) eggs
- ¼ cup (50 g) granulated sugar
- 1 teaspoon table or sea salt
- ¼ cup (57 g) butter (chopped)
- 3 ¼ cup (390 g) unbleached, all-purpose flour
- 2 teaspoon bread machine or instant yeast
Lemon-Sugar Coating:
- lemon zest from 3 lemons and 1 orange
- ¼ cup (57 g) melted butter (for dipping dough pieces)
- ½ cup (100 g) granulated sugar
Frosting
- 1 cup (114 g) powdered sugar
- 1-2 tablespoons whipping cream, milk, or coffee
Instructions
- Make the Dough: Dump the dough ingredients into the bread machine pan in the order listed: ½ cup + 2 tablespoons (142 g) milk, 2 large (100 g) eggs, ¼ cup (50 g) granulated sugar, 1 teaspoon table or sea salt, ¼ cup (57 g) butter (chopped), 3 ¼ cup (390 g) unbleached, all-purpose flour, and 2 teaspoon bread machine or instant yeast, Select the DOUGH cycle, then START.
- First Check: Open the lid and look at the dough within the first minute. Ensure the paddles are engaged and the dough is clumping.Second Check: Check the dough again after 15 minutes. It should stick to the sides, then pull away cleanly. Add flour or water if needed, 1 tablespoon at a time, allowing time between each addition. Read more about this surprising secret to success with a bread machine here.
- End of DOUGH cycle: The dough should be doubled. If not, give it more rise time until it is. Restart the DOUGH cycle and knead for 5 seconds to deflate the dough. Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes.
- Make the Lemon-Sugar Coating: Grate the lemon zest from 3 lemons and 1 orange. Mix zest with 1/4 cup (57 g) melted butter (for dipping dough pieces) and ½ cup (100 g) granulated sugar in a shallow bowl.
- Shape the Dough: Roll the dough into an 8×10-inch rectangle. Cut into diamonds using a pizza cutter or knife. Dip each piece in the melted butter, then in the lemon-sugar coating mixture. Stand pieces upright, side by side, in a greased bundt pan. (You could also use a large loaf pan or a one-piece angel food cake pan.)Note: You may have to push the pieces together to squeeze in the final pieces. Perfection not required.
- Second Rise: Cover and let rise until nearly doubled.
- Preheat oven to 350°F (180°C). Bake for 30–35 minutes or until golden and the center reaches 190°F. Tent with foil if browning too quickly.Cool in the pan for 5 minutes, then invert onto a rack. Flip upside down so the crusty top is showing.
- Glaze: While the bread is still warm, mix 1 cup (114 g) powdered sugar with 1-2 tablespoons whipping cream, milk, or coffee and drizzle over the top.
Notes
- Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
- Baked bread: Double-wrap and freeze up to one month. Reheat gently.
- Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
- By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts
This lemon pull-apart bread makes a great substitute for traditional cinnamon rolls around the holidays or when you have houseguests.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
Paula,
I made the lemon bread yesterday and it was delicious. This is a keeper recipe for sure. We delivered a sample to two neighbors in our golf cart. I also only use the dough function of my bread machine.
I will be checking out more of your bread recipes. So glad I happened onto your site.
Hi Kelly,
So glad you found me. Sounds like you will fit in around here. Many of my readers love to share their bread with others, so they are particular about how they look and taste. Glad to hear you like to use your DOUGH function. Every bread machine recipe on my website is designed to do just that. Can’t wait to hear more about your bread-baking adventures.
Yummy!
BTW….your mom’s pan is called a Savarin pan, according to Paul Hollywood.
I think it came before the bundt pan.
My family LOVED this bread even though I made it with all orange zest. We can’t wait for lemons to be on sale to try the original lemon version!
I just made this bread this weekend (first recipe from your site) and it was a HIT!
I made it with all oranges because that’s what I had on hand and I will definitely be making the lemon version ASAP!
I can’t wait for the week lemons go on sale!
Hi Cathi,
So glad you like the Lemon Bread. I can imagine it’s also good with all oranges. Thanks for coming back to say so!
Genius simply genius to use a pizza cutter for making monkey bread. I never would have thought of that
I think I may have cooked to long. I will try again. This had a really great taste.
Loved the taste of this, but mine turned out dry. Not sure what I did wrong.
Hi Julie, Sorry about your bread. Is it possible you left out the butter or egg? Or maybe over baked it? Was the dough the right consistency when kneading–sticks to the side and then pulls away? Do you test your bread with a thermometer when baking? That really helps, especially with sweet breads that brown quickly.
wishing you and your family best peaceful joyous Christmas every as i’m typing this the lemon pull apart bread is in my machine my hubby just didn’t want to wait until Christmas day (i’ll make another) he loves anything with lemons
thank you for sharing
diane ontario canada
This delicious lemony bread sounds like a lovely addition to any morning. 🙂 I do love the ease of making dough inthe bread machine- Anytime I can make something ahead of time it’s a definite plus. I do hope you and yours have a very merry and blessed Christmas!
Merry Christmas Paula, that coffee cake looks delicious!