MENU
  • Pinterest
    55
  • Save
    2K
  • Print
    87
  • Facebook
    6
  • Email
    4

Blueberry-Pancake Monkey Bread

  • Prep 15 min
  • Total 30 min
  • Ingredients 7
  • Servings 4
  • Pinterest
    55
  • Save
    2K
  • Print
    87
  • Facebook
    6
  • Email
    4

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

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

Hide Images
  • 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

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment