Blueberry-Pancake Monkey Bread

blueberry-pancake monkey bread Side Dish
Blueberry-Pancake Monkey Bread
  • Prep 15 min
  • Total 30 min
  • Ingredients 7
  • Servings 4

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

Updated October 4, 2016
Pillsbury Biscuits
Make with
Pillsbury Biscuits


can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original 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


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  • 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

  • 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

No nutrition information available for this recipe

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