Skillet Berry Monkey Bread
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!
Equipment
- 12-inch oven safe skillet
Ingredients
- 16.3 oz Pillsbury Grands Southern Homestyle Biscuits, cut into fourths
- 8 tablespoons butter
- 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
Instructions
- Preheat oven to 375° F.
- Add two tablespoons butter into an oven-safe skillet then place in oven to melt. Once melted, remove from oven, then brush or swirl to coat the bottom. Set aside.
- Add remaining 6 tablespoons butter to a small bowl. Melt in microwave then 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.
Tried this recipe?Let us know how it was!