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Blueberry-Pancake Monkey Bread

(6)
  6 reviews
  • 15 min prep time
  • 30 min total time
  • 7 ingredients
  • 4 servings
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Give your blueberry pancakes the run-around and turn them into syrup-covered mini-monkey breads. Major upgrade.

Brooke McLay
October 4, 2016

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original 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

Steps

  • 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.
  • 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
Comments + Recipe Twists

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