blueberry buckle pull-apart bread

Ingredients

• Servings: 16
• cooking spray
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter, melted
• 2 (8 count) cans refrigerated biscuit dough (such as pillsbury grands!®)
• 3/4 cup white sugar
• 1 tablespoon ground cinnamon
• 1/2 cup butter, melted
• 1 1/2 cups fresh blueberries
• 1/4 cup butter, melted
• 1/2 cup confectioners' sugar
• 2 tablespoons milk, or more as needed

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). generously spray a 12-cup fluted tube pan with cooking spray.
• mix 1/2 cup sugar, flour, 1/2 teaspoon cinnamon, and 1/4 cup melted butter together in a bowl; sprinkle over the greased sides and bottom of tube pan.
• separate biscuit dough into 16 biscuits; cut each biscuit into 4 pieces.
• mix 3/4 cup sugar and 1 tablespoon cinnamon together in a bowl. pour 1/2 cup melted butter into a separate bowl.
• dip each biscuit piece in the 1/2 cup melted butter; roll in the cinnamon-sugar mixture until well coated. toss coated biscuit pieces and blueberries together in a large bowl; arrange biscuits and blueberries in the prepared fluted tube pan. drizzle with 1/4 cup butter and any remaining butter from dipping.
• bake in the preheated oven until biscuits are golden brown, 20 to 30 minutes. cool in the pan for 5 minutes before inverting a serving platter.
• whisk confectioners' sugar and milk together in a bowl until smooth. drizzle over warm bread.