Blueberry-Pancake Monkey Bread

By littlefish

Ingredients

• 1 1 1 can Pillsbury® Grands!® Flaky Layers refrigerated biscuits
• 1/4 1/4 1/4 cup sugar
• 1 1 1 teaspoon ground cinnamon
• 2 2 2 tablespoons butter, melted
• 1 1 1 pint (2 cups) fresh blueberries
• 2 2 2 tablespoons cold butter, cut into tiny cubes
• 1/2 1/2 1/2 cup maple-flavored syrup

Details

Servings 4
Adapted from pillsbury.com

Preparation

Step 1

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. 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!