Description
This Blueberry Monkey Bread is a delightful, pull-apart breakfast or dessert treat made with tender biscuit dough pieces coated in cinnamon sugar, layered with fresh blueberries, and baked to golden perfection. Finished with a buttery brown sugar drizzle and an optional sweet vanilla glaze, it’s perfect for brunch gatherings or a cozy family breakfast.
Ingredients
Scale
Biscuit Dough and Sugar Coating
- 2 (16.3-ounce) cans refrigerated biscuit dough, cut into quarters
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Blueberry Layers
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
Butter Mixture
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the pan: Preheat your oven to 350°F and generously grease a Bundt pan with nonstick spray or butter to ensure the monkey bread doesn’t stick after baking.
- Coat the biscuit dough: In a large zip-top bag, combine granulated sugar and cinnamon. Add the quartered biscuit dough pieces in batches and shake the bag until each piece is evenly coated with the cinnamon sugar mixture.
- Layer the ingredients: Arrange half of the sugared biscuit pieces evenly in the bottom of the greased Bundt pan. Sprinkle half of the fresh or frozen blueberries over the biscuit layer. Repeat with the remaining biscuit pieces and blueberries to create two layers.
- Add the butter mixture: In a small bowl, whisk together melted unsalted butter, packed brown sugar, and vanilla extract until combined. Pour this mixture evenly over the layered biscuit dough and blueberries in the pan.
- Bake the monkey bread: Place the Bundt pan in the preheated oven and bake for 40 to 45 minutes. Bake until the top is a rich golden brown and the biscuits are cooked through in the center.
- Cool and unmold: Remove the monkey bread from the oven and let it cool in the pan for 10 to 15 minutes. Carefully invert the pan onto a serving plate to release the bread.
- Make the optional glaze: In a small bowl, whisk together powdered sugar, milk (start with 1 tablespoon and add more if needed for consistency), and vanilla extract until smooth and drizzly.
- Serve: Drizzle the glaze over the slightly warm monkey bread before serving, or enjoy it plain if preferred. Serve warm for best texture and flavor.
Notes
- Serve warm for the best soft and gooey texture.
- You can substitute or add raspberries for a mixed berry variation.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Reheat gently in the microwave or oven before serving to restore softness.
