Blueberry Monkey Bread: The Ultimate Pull-Apart Breakfast (Ready in 40 Minutes!)
Pull-apart breakfast bread made with refrigerated biscuit dough coated in cinnamon sugar, studded with fresh or frozen blueberries, and finished with vanilla glaze. Easy, impressive, and perfect for brunch gatherings or special breakfast occasions.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 8-10 servings
- Category: Breakfast, Brunch, Dessert, Sweet Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cans (16.3 oz each) refrigerated buttermilk biscuits
- 1 1/2 cups fresh or frozen blueberries
- 3/4 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1 tsp vanilla extract
Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla
- Pinch salt
Instructions
- Preheat oven to 350°F; spray bundt pan generously
- Mix granulated sugar and cinnamon in bowl
- Cut each biscuit into quarters (64 pieces total)
- Dip dough pieces in melted butter
- Roll in cinnamon sugar until coated
- Layer 1/3 of coated pieces in bundt pan
- Sprinkle half the blueberries over dough
- Add another 1/3 of dough pieces
- Add remaining blueberries
- Top with final 1/3 of dough
- Mix brown sugar with any remaining butter
- Drizzle over top
- Place on baking sheet; bake 35-40 minutes until golden
- Rest 5 minutes
- Invert onto serving plate
- Whisk glaze ingredients until smooth
- Drizzle over warm bread
- Serve immediately
Notes
- Use regular buttermilk biscuits, not flaky layers
- Keep frozen berries frozen until adding
- Can assemble night before and bake in morning
- Best served warm and fresh
- Freezes well before or after baking