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.

  • prep time 15 min
  • total time 30 min
  • ingredients 7
  • servings 4

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
  • 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.
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