Step 1

To Make Monkey Bread: The night before, place the frozen rolls in a ziplock bag and thaw at room temperature for 60 to 90 minutes. Do not allow to rise. When thawed, cut each roll in half.

Step 3

Spray a half-size Bundt pan with nonstick cooking spray. In a small bowl, mix together sugar and lemon zest and orange zest. Melt butter in second small bowl. Dip roll halves in butter, then roll in sugar mixture until coated. Place rolls in the Bundt pan, staggering the dough balls to build layers. Cover the Bundt pan with foil and place in the refrigerator overnight.

Step 5

In the morning, remove the Bundt pan from the refrigerator. Pour 1 cup water into the cooking pot and place a trivet in the bottom. Carefully center the filled pan on a sling and use the sling to lower the pan into the cooking pot. Lock the lid in place. Select High Pressure and 25 minutes cook time.

Step 7

When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes, then finish with a quick pressure release. When the valve drops, carefully remove lid.

Step 9

Use the sling to transfer pan to a wire rack. Invert onto a serving plate.

Step 11

If desired, place the monkey bread on a foil-lined baking sheet. Preheat the broiler and cook until the tops of the rolls are golden brown, about 3 to 5 minutes. Remove from the oven.

Step 13

To Make the Glaze: Whisk powdered sugar, lemon juice and orange juice in small bowl until smooth. Add more powdered sugar or juice, as necessary, until glaze reaches the correct consistency. Drizzle glaze over the top and sides of the bread. Serve warm.