adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Blueberry Buckle Pull-Apart Bread
0 Likes
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Blueberry-studded cinnamon sugar coated biscuit dough baked to golden perfection, making a delectable pull-apart treat for brunch or picnics.
Ingredients:
  • 0.5 cup white sugar
  • 0.5 teaspoon ground cinnamon
  • 0.25 cup butter, melted
  • 2 (8 count) cans refrigerated biscuit dough (such as Pillsbury Grands!®)
  • 1 tablespoon ground cinnamon
  • 0.5 cup butter, melted
  • 1.5 cups fresh blueberries
  • 0.5 cup confectioners' sugar
  • 2 tablespoons milk, or more as needed
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C, and generously coat a 12-cup fluted tube pan with cooking spray.
  • Combine 1/2 cup sugar, flour, 1/2 teaspoon cinnamon, and 1/4 cup melted butter in a bowl, then evenly sprinkle the mixture over the greased sides and bottom of the tube pan.
  • Divide the biscuit dough into 16 portions, then slice each portion into 4 pieces.
  • Combine the sweet 3/4 cup sugar with the aromatic 1 tablespoon of cinnamon in one bowl. Melt 1/2 cup of butter in a separate bowl.
  • Coat each biscuit piece in the 1/2 cup melted butter and cinnamon-sugar mixture. Combine with blueberries in a large bowl, then place in the fluted tube pan. Drizzle with 1/4 cup butter and any leftover dipping butter.
  • Bake in the oven until biscuits are golden brown, 20 to 30 minutes. Let them cool in the pan for 5 minutes, then flip onto a serving platter.
  • Combine confectioners' sugar and milk in a bowl, whisking until it forms a smooth glaze. Drizzle the glaze over warm bread.

Similar Recipes