Friday, March 13, 2015

Blueberry Cinnamon Monkey Bread

Talk about the best breakfast for supper (or anytime) food ever, this just might be it.  I've always loved Monkey Bread and this recipe is delicious.  I've used frozen or fresh blueberries and either work just fine. 

Ingredients for Monkey Bread:
· 2 (7.5 ounce) cans country-style biscuits
· 80 blueberries
· ¼ cup sugar
· 1 ½ teaspoons cinnamon
· 5 tablespoons butter
· ¾ cup brown sugar
· 1 cup nuts (walnuts or pecans)

Ingredients for Topping:

· 1 cup powdered sugar
· 3 or 4 tablespoons milk
· ½ teaspoon vanilla

1. Preheat oven to 350 degrees. Spray bundt pan generously with cooking spray.
2. Pat out each biscuit on a board and cut in half horizontally.  Add two blueberries to each biscuit half and roll into a ball.
3. Combine white sugar and cinnamon in a bowl and roll each biscuit ball in the cinnamon. Put ½ the nuts in the bottom of the bundt pan; add half the cinnamon balls on top of the nuts.
4. Melt the brown sugar and butter on the stove, just until it dissolves together. Pour half the mixture over the first layer of cinnamon balls. Add the other half cup of nuts and the rest of the cinnamon balls. If you have any of the cinnamon mixture left over, sprinkle this on top and pour over the rest of the brown sugar mixture.
5. Bake for 45 to 50 minutes. Remove and let cool about 10 minutes before removing from pan. Drizzle topping over bread.
6. Whisk together the topping ingredients and drizzle over the monkey bread.


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