Blueberry Peach Monkey Bread
You're going to love this Blueberry Peach Monkey Bread for brunch with a dollop of whipped cream, or dessert with a scoop of ice cream. It's a delicious summer recipe for the whole family!
Servings 12
Equipment
- Bundt Pan
Ingredients
- 21 frozen dinner rolls thawed but still cold
- 2 large peaches peeled, putted and diced (about 2 cups)
- ¾ cup fresh blueberries
- juice from ½ a lemon
- 2 teaspoons ground cinnamon divided
- 1 tablespoon white sugar
- ¼ cup melted butter
- 2 tablespoons brown sugar divided
Instructions
- Preheat the oven to 350-degrees F. Grease a bundt pan.
- Toss together the diced peaches and blueberries with the lemon juice, 1 teaspoon of cinnamon, and sugars. Set aside.2 large peaches, ¾ cup fresh blueberries, juice from ½ a lemon, 2 teaspoons ground cinnamon, 1 tablespoon white sugar, 2 tablespoons brown sugar
- Cut the thawed dough into quarters. Toss them with the melted butter and remaining cinnamon and sugars.2 teaspoons ground cinnamon, ¼ cup melted butter, 21 frozen dinner rolls
- Add ⅓ of the rolls to the bundt pan, then cover with ½ of the fruit mixture.
- Add the second layer of rolls, and top with the remaining fruit. Finish with the last layer of rolls.
- Scrape any leftover butter-sugar mixture on top.
- Set in a warm place and allow the rolls to rise, about 30-45 minutes. You want to rolls to nearly double in size.
- Bake for 40 minutes until bubbly and golden brown.
- Serve warm, or room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
Variation:
Make a triple berry version by omitting the peaches and adding a cup each of strawberries and raspberries.
Make a triple berry version by omitting the peaches and adding a cup each of strawberries and raspberries.