Description
This Blueberry Monkey Bread is a sweet and sticky treat featuring flaky biscuit dough coated in cinnamon sugar, layered with fresh blueberries, baked to golden perfection, and drizzled with a smooth vanilla glaze. Perfect as a shareable breakfast, brunch centerpiece, or dessert that combines fruity freshness with comforting sweetness.
Ingredients
Scale
For the Monkey Bread:
- 2 cans (16 oz each) refrigerated biscuit dough (such as Grands)
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a Bundt pan or a 10-inch tube pan with non-stick spray to prevent sticking during baking.
- Cut Biscuit Dough: Open the cans of biscuit dough and cut each biscuit into quarters to create bite-sized pieces ideal for monkey bread.
- Mix Sugar and Cinnamon: In a large bowl, combine 1/2 cup granulated sugar with 1 teaspoon ground cinnamon to create a fragrant coating mixture.
- Coat Biscuit Pieces: Toss the biscuit dough pieces in the cinnamon-sugar mixture ensuring each piece is thoroughly coated for sweetness and warmth.
- Layer Biscuit and Blueberries: Place half of the coated biscuit pieces in the greased Bundt pan, then sprinkle half the blueberries over them. Repeat with the remaining biscuit pieces and blueberries to build layers.
- Drizzle with Butter: Evenly pour 1/2 cup melted unsalted butter over the layered biscuit and blueberries to add richness and aid in crisping during baking.
- Bake: Bake in the preheated oven for 30-35 minutes or until the bread is golden brown on top and cooked through, indicating the biscuits are fully baked.
- Cool: Remove the pan from the oven and let the monkey bread cool for about 10 minutes to set slightly before removing.
- Make the Glaze: Whisk together 1 cup powdered sugar, 2-3 tablespoons milk, and 1 teaspoon vanilla extract in a small bowl until smooth. Adjust milk or sugar to reach desired glaze consistency.
- Drizzle Glaze: Invert the monkey bread onto a serving plate and drizzle the prepared glaze over the top evenly for a sweet finishing touch.
- Enjoy: Serve warm, allowing guests to pull apart their own portions of the sticky, fruity, and delicious monkey bread.
Notes
- You can use frozen blueberries as a substitute, but be sure to thaw and drain them well to avoid excess moisture.
- Make sure to grease the Bundt pan thoroughly to ensure easy removal of the monkey bread.
- The glaze can be customized by adding a pinch of lemon zest for a citrus twist.
- For a richer flavor, brown the butter before drizzling over the dough layers.
- This bread is best served warm but can be reheated gently in the oven or microwave.
