Blueberry Cream Cheese Monkey Bread Recipe

Ingredients

2

                        cans (12.4 oz) refrigerated Pillsbury™ Blueberry flavored Sweet Biscuits with Icing (8 Count)

1/3

cup granulated sugar

3/4

cup packed brown sugar

1/2

cup butter, melted

3

oz (from 8-oz package) cream cheese, softened

1/3

cup fresh blueberries

Preparation

Heat oven to 350°F. Generously grease 12-cup bundt cake pan with shortening or cooking spray.

Separate each can of dough into 8 biscuits; set icing aside. Cut each biscuit into quarters. Place biscuit pieces in large resealable food-storage plastic bag. Add granulated sugar; shake in bag to coat. Arrange biscuit pieces in pan.

In small bowl, mix brown sugar and melted butter; pour over biscuit pieces.

Bake 31 to 35 minutes or until golden brown and no longer doughy in center. Cool in pan 5 minutes. With metal spatula, gently loosen edges around pan. Turn upside down onto serving plate, tapping pan to help release.

In small bowl, beat icing and cream cheese with whisk until smooth. Drizzle some of the icing mixture onto bread; reserving remainder for serving. Garnish with blueberries. Serve warm.