This Blueberry Cinnamon Monkey Bread is so good with your coffee in the mornings, with a tall glass of milk or as a snack anytime. I love monkey bread and love to experiment with making it in different ways. This is one of my favorites. I could make myself sick on it. You could make this using other berries and fruits, too. I can’t wait to try it with blackberries.2 (7.5 ounce) cans biscuits (I use the country style) Blueberries (You will need 80 of them) 1/4 cup white sugar 1 1/2 teaspoons ground cinnamon 5 tablespoons butter or margarine 3/4 cup brown sugar 1 cup nuts (I use walnuts. You can use whatever you like) Spray bundt pan generously with cooking spray. Pat each biscuit out on a board and cut in half. Add two fresh blueberries to each biscuit half and roll it into a ball. Combine white sugar and cinnamon in a bowl and roll each biscuit ball in the cinnamon. Put 1/2 the nuts into the bottom of the bundt pan; add half the cinnamon balls on top of the nuts. Melt the brown sugar and butter on the stove. (Do not cook it, just melt it until dissolved together). Pour half the melted brown sugar and butter over the first layer of cinnamon balls. Add the other half cup of nuts and the rest of the cinnamon balls. If you have any cinnamon mixture leftover, sprinkle this on top and pour the rest of the brown sugar mixture over the second layer. Bake in preheated 350 degree over 45 to 50 minutes checking for doneness since ovens vary. Remove when done and let cool about 10 to 12 minutes before removing from bundt pan. Drizzle topping below over bread. Topping 1 cup powdered sugar 3 or 4 tablespoons milk 1/2 teaspoon vanilla extract Whisk together until of pouring consistency. Drizzle over monkey bread. (If you have extra, reheat in microwave and serve over individual slices of the bread). Enjoy! Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss notification of new tips, fun things and recipes when they come out! You will be notified first of anything new on our site. Your e-mail will not be shared with anyone. We have over 23,000 e-mail subscribers and they are always the first to know about any new posts. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.