Ingredients:
– 2 cans Pillsbury Grands! biscuit dough
– 1/4 cup flour
– 1/4 cup granulated sugar
– 1/2 teaspoon cinnamon
– 2 tablespoons butter, softened
– 21-ounce can blueberry pie filling
– 4 tablespoons butter
– 1 1/2 cups powdered sugar
– 3 ounces cream cheese
– 3 tablespoons milk
– 1 teaspoon lemon juice
#### Directions:
1. **Preheat and Prepare**:
– Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly to prevent sticking.
2. **Prepare Biscuit Dough**:
– Remove the biscuit dough from the cans and cut each biscuit into quarters or sixths, as preferred.
3. **Coating**:
– In a small bowl, combine flour, granulated sugar, cinnamon, and softened butter until crumbly.
– Transfer the mixture into a gallon-size Ziploc bag, then add the cut biscuits. Shake the bag to evenly coat the biscuits.
4. **Blueberry Filling**:
– In a medium saucepan, mix blueberry pie filling and 4 tablespoons of butter.
– Heat on medium until gently boiling, stirring constantly for about 2 minutes. Remove from heat.
5. **Assemble**:
– Pour the blueberry sauce over the coated biscuit pieces and gently stir to mix.
– Transfer the biscuit and blueberry mixture into the prepared bundt pan, ensuring even distribution. Place the bundt pan on a baking sheet to catch any drips.
– Bake in the preheated oven for 45 minutes or until the bread turns golden brown.
6. **Prepare Icing**:
– While the bread is baking, make the icing by mixing powdered sugar, cream cheese, milk, and lemon juice until smooth.
7. **Cool and Serve**:
– Allow the bread to cool in the pan for 5-10 minutes.
– Carefully flip it onto a serving plate.
– Drizzle the warm monkey bread with the prepared icing.
– Serve immediately and enjoy the delightful flavors!
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