Lemon monkey bread

This recipe is from cookingbread. Tasty, but not my favorite. I'm really not a lemon person, much more a cinnamon kind.

Ingredients
Dough:

• 1/3 cup water
• 1/3 cup milk
• 3 tablespoons butter
• 1/4 cup sugar
• 1 egg
• 2 - 2 1/4 cups bread flour
• 1/2 teaspoon salt
• 2 teaspoon instant yeast
• grated rind from 1 lemon

Filling:

• 1/2 cup soft cream cheese
• 1/2 cup sugar
• 3 tablespoons lemon juice

Lemon glaze:

• 1/3 cup lemon juice
• 6 tablespoon sugar
• 1 egg
• 2 teaspoon butter

plus about 3 tbsp butter and 0.5 cups of sugar to coat the dough balls.

Preparation
Heat the milk, water and butter until warm and the butter is melted. Pour into a large bowl and add the sugar. Stir until it dissolves. Add the grated lemon rind. Be sure not to include any of the white part, as it makes the cake taste very bitter!

Add in the salt and the beaten egg, stir until well mixed. Add in half the flour and the yeast, mix with a wooden spoon. Add in the remaining flour gradually, when it becomes hard to mix, move the dough and knead on a floured surface, adding flour until the dough is no longer sticky.

Place the dough into a bowl with a little bit of oil, turning it a few times to coat. Cover with plastic wrap and allow to rise for 1.5 hrs, or until it doubles in size.

Meanwhile, make the filling, beating the cream cheese with the other ingredients listed above, until smooth.

When the dough is ready, press it into an 8 by 11 inch rectangle with your fingers. Cut into strips and then small cubes about 0.5 inch along the sides.

Coat the dough balls in butter and then sugar, layering it into a well-greased bundt pan with the cream cheese mix. Finish with a layer of dough, cover with a plastic wrap and allow to rise for another 1.5 hours.
Meanwhile make the lemon glaze: combine the sugar and lemon juice, bring to a boil and mix until the sugar dissolves, then slowly add to the beaten egg, stirring constantly. When done, pour back into the pan and cook, stirring, until the glaze becomes thick. Remove from the heat and add the butter. When it's fully combined, pour into a bowl and cover with a plastic wrap. Place in the fridge to cool.
When the bread is risen, bake in a 375F preheated oven for 30 minutes. Allow to rest for 1 minutes after it comes out of the oven, then turn over onto a plate. Don't wait longer, because the dough will stick to the pan!

After the cake has cooled, pipe the lemon glaze on top. Sprinkle with icing sugar and serve.

Bon appetit!