Blueberry-Pancake Monkey Bread

Blogger Brooke McLay from Cheeky Kitchen adds fresh blueberries and maple syrup for a twist to everyone’s favorite monkey bread with this Blueberry-Pancake Monkey Bread recipe.

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Servings 4

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( 6 ) Ratings

6 Ratings

5 Stars 17%

4 Stars 17%

3 Stars 17%

2 Stars 33%

1 Stars 17%

Member Reviews ( 6 )

53addf98-2602-4796-b154-839d286d4186

ingredients 7
Prep Time 15 min
Total Time 30 min

Ingredients

1: can Pillsbury® Grands!® Flaky Layers refrigerated biscuits

1/4: cup sugar

1: teaspoon ground cinnamon

2: tablespoons butter, melted

1: pint (2 cups) fresh blueberries

2: tablespoons cold butter, cut into tiny cubes

1/2: cup maple-flavored syrup

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Directions

1 Heat oven to 375°F. Lightly spray 4 medium ramekins or tart pans with cooking spray.
2 Separate dough into 8 biscuits; cut each into quarters. In small bowl, mix sugar and cinnamon. Dip each biscuit piece into melted butter; coat each with sugar-cinnamon mixture. Place in medium bowl.
3 Add blueberries to biscuit pieces in bowl. Using large spoon, transfer biscuit-blueberry mixture evenly to ramekins. Top each evenly with cubes of cold butter; drizzle each with 2 tablespoons syrup.
4 Bake 12 to 15 minutes or until dark golden brown. Serve with additional butter or syrup.

EXPERT TIPS

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Expert Tips

Lemony Twist! Add a bit of grated lemon peel to the sugar for a kiss of citrus!

Berry Nice! Substitute fresh or frozen blackberries in this recipe for a truly delicious treat!

Nutrition Information

Review & Comments

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trish2z

report Posted Dec. 24, 2012 7:08 PM

Sounds selfish....but I have a low fat diet. The nutritional information is a joke!

madmap3

report Posted Dec. 19, 2012 1:16 PM

I have a LARGE family and do not want to waste time on many smaller portions. So as I have done in the past with Monkey bread type recipes. I took 3 cans of bisquits, cut each into 4 pieces and followed the recipe. I poured all the blueberries and bisquit pieces into a 9X13 cake pan and drizzled the syrup and pats of butter on that. Baked as usual, depending on oven may need a few more minutes. It was a HIT with my group!

missybee77

report Posted Jun. 27, 2012 4:06 PM

all a ramekin really is is a small casserole dish, anything similar in size could be used...i agree with KSGranny, a muffin tin would be too small and halving the amount in each serving would be very important...

KSGranny45

report Posted Jan. 30, 2012 11:21 PM

@Garmish: how many pieces did you put into each muffin cup? The Monkey Caramel Breads recipe calls for cutting each biscuit into 8 pieces, and only putting 4 into each cup. I've found with Grands that it's really important to let the heat get into the middle of them - putting a whole biscuit on top of a pot pie doesn't work, and putting a whole biscuit in a muffin cup, even if cut up, probably wouldn't work either.

Garmisch

report Posted Dec. 25, 2011 9:58 AM

This recipe turned out aweful! I placed it in muffin pan since I did not own a ramekin pan...which other users have stated it would work fine...and everything overflowed and burnt on top but did not cook into the middle. I would suggest a different recipe.