Friday, September 27, 2013

Blueberry Monkey Bread Bake

I opened up my email this morning and found this delicious looking recipe. I'm now on the hunt for Pillsbury Grands! Homestyle blueberry biscuits. I figured I would share this with you all, as a yummy way to start your fall mornings! Enjoy!

  • 1/2 cup granulated sugar 
  • 1 teaspoon ground cinnamon 
  • 2 cans (16.3 oz each) Pillsbury Grands! Homestyle refrigerated blueberry biscuits 
  • 1/2 cup blueberries 
  • 1/3 cup blueberry jam 
  • 1 cup powdered sugar 
  • 3 to 4 tablespoons milk 
1 Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In large resealable food-storage plastic bag, mix granulated sugar and cinnamon.

2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, covering bottom of pan completely. Top with blueberries. In small microwavable bowl, microwave jam uncovered on High 15 to 30 seconds or until melted. Drizzle over biscuits.

3 Bake 30 to 35 minutes or until golden brown and no longer doughy in center. Cool 10 minutes. In medium bowl, mix powdered sugar and milk to drizzling consistency; drizzle on top.

To serve, cut into squares or scoop out with a spoon. Cover and refrigerate any monkey bread, and use within 3 days.

Special thanks to Pillsbury for sharing this recipe with me. No monetary compensation has been received for sharing this post with you.



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