Description
This Cherry Pie Bubble Breakfast Bake is a sweet, gooey breakfast treat made with biscuit dough, cherry pie filling, and a luscious glaze. Perfect for brunch, holidays, or any morning you want to indulge in a quick and easy crowd-pleaser.
Ingredients
Units
Scale
- 1 can (16 oz) refrigerated biscuit dough (e.g., Pillsbury Grands)
- 1 can (21 oz) cherry pie filling
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or line it with parchment paper.
2. Prepare the Biscuit Dough:
- Separate the biscuits and cut each one into quarters. Place the biscuit pieces in a large mixing bowl.
3. Add the Cinnamon Sugar Coating:
- In a small bowl, mix the granulated sugar and cinnamon. Sprinkle over the biscuit pieces and toss to coat evenly.
4. Layer the Ingredients:
- Pour half of the cherry pie filling into the prepared baking dish, spreading it out evenly. Layer the biscuit pieces on top of the cherry filling.
- Drizzle the melted butter over the biscuits. Spoon the remaining cherry pie filling over the top.
5. Bake:
- Bake in the preheated oven for 25–30 minutes, or until the biscuits are golden brown and cooked through. Remove from the oven and let cool slightly.
6. Make the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk if needed.
7. Drizzle and Serve:
- Drizzle the glaze over the warm bake. Serve immediately and enjoy!
Notes
- For a twist, substitute cherry pie filling with blueberry, apple, or peach pie filling.
- Add a handful of chopped pecans or almonds for a nutty crunch.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven or microwave.