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Skillet Berry Monkey Bread

Skillet Berry Monkey Bread

Charlotte Hancey
Biscuit pieces are generously coated in cinnamon sugar then baked with fresh berries. Finish it off with a lemon cream cheese drizzle for the most delicious monkey bread ever!
5 from 3 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Servings 6


  • 12-inch oven safe skillet


  • 16.3 oz Pillsbury Grands Southern Homestyle Biscuits, cut into fourths
  • 8 tablespoons butter, melted
  • 2/3 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/3 cup fresh blackberries
  • 1/3 cup fresh blueberries
  • 1/3 cup fresh raspberries
  • 4 oz cream cheese, softened
  • 1/2 cup confectioners sugar
  • Zest of 1 lemon
  • 2 TB fresh lemon juice
  • 1 teaspoon vanilla extract


  • Preheat oven to 375° F.
  • Pour two tablespoons melted butter into an oven-safe skillet then brush or swirl to coat the bottom. Set aside.
  • In a small bowl, mix granulated sugar and cinnamon together.
  • Dip each piece of biscuit into the melted butter and turn to coat all over. Then place in cinnamon sugar and toss to coat generously. Place pieces close together in the prepared skillet.
  • Once all biscuits are coated and placed, sprinkle with berries. If there is leftover melted butter, drizzle it over the top. Place in oven and bake for 20-25 minutes or until biscuits are baked through. Let cool for 5 minutes.
  • While monkey bread is baking, make the drizzle by adding cream cheese, confectioners sugar, lemon zest, lemon juice and vanilla in a medium sized bowl. Use an electric hand mixer or whisk to mix until smooth. Add more lemon juice (or milk) if needed to create a "drizzling" consistency.
  • Once the monkey bread has cooled for 5 minutes, drizzle with cream cheese icing and enjoy.
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