Blueberry-Pancake Monkey Bread

Give your blueberry pancakes the run-around and turn them into syrup-covered mini-monkey breads. Major upgrade.

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


can Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
cup sugar
teaspoon ground cinnamon
tablespoons butter, melted
pint (2 cups) fresh blueberries
tablespoons cold butter, cut into tiny cubes
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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