Preheat the oven: Preheat your oven to 350°F (175°C). Grease a bundt pan or 9-inch round cake pan with cooking spray or butter.

Prepare the biscuit dough: Open the biscuit dough and cut each biscuit into quarters. Set the pieces aside.

Coat the dough in cinnamon sugar: In a large bowl, combine the granulated sugar and ground cinnamon. Toss the biscuit dough pieces in the cinnamon-sugar mixture until fully coated.

Layer the dough and blueberries: Begin layering the cinnamon-sugar-coated dough pieces and blueberries in the prepared pan. You can alternate between dough and blueberries, creating layers for an even distribution. Add as many blueberries as you like between layers, but don’t overload it to avoid sogginess.

Prepare the glaze: In a separate small saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and vanilla extract. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the mixture thickens slightly and becomes smooth. (Optional: If you prefer a thicker glaze, whisk in cornstarch dissolved in a little water during the simmering process.)

Pour the glaze over the dough: Once the glaze is ready, pour it evenly over the dough and blueberries in the pan, making sure to coat everything well.

Bake the monkey bread: Place the pan in the preheated oven and bake for 30-35 minutes, or until the dough is fully cooked and golden brown on top. You can insert a toothpick in the center to check for doneness—if it comes out clean, the bread is done.

Cool and serve: Allow the bread to cool for about 10 minutes before inverting the pan onto a serving platter. Let it rest for a few more minutes to allow the glaze to settle. Serve warm!

Enjoy: Serve the Blueberry Monkey Bread as a breakfast treat, brunch dish, or dessert, and enjoy the ooey-gooey deliciousness!