Cherry Pie Bubble Breakfast Bake
If you need a fun, festive breakfast that feels special but doesn't require much effort, this Cherry Pie Bubble Breakfast Bake is perfect. It starts with refrigerated biscuits and a can of cherry pie filling, then bakes into a warm, gooey pull-apart bake that tastes like a cherry cobbler meets monkey bread. We love it for Christmas morning, holiday brunch, or any weekend when you want something sweet, cozy, and easy to share.
Looking for more breakfast ideas? Check out our whole list of breakfast recipes! The Banana Breakfast Ice Cream is a fan favorite in our house!
Quick Look: Cherry Pie Bubble Breakfast Bake
- ⏱ Prep Time: 10 minutes
- 🔥 Bake Time: 25-35 minutes
- ⏳ Total Time: 35-45 minutes
- 🍽 Servings: 8-10
- ⚡ Calories: 80 calories per serving
- 🍒 Flavor Profile: Sweet, fruity, cinnamon-spiced & gooey
- 👌 Difficulty: Easy, perfect for holiday mornings and weekend brunch.
Jump to:
Why You'll Love This Recipe
- Just a few ingredients: Made with refrigerated biscuits, cherry pie filling, cinnamon, and a simple glaze-no fancy steps or special tools.
- Perfect for holidays and brunch: It looks festive and feels special, but you can have it in the oven in about 10 minutes.
- Fun, pull-apart texture: The biscuit pieces puff up around the cherry filling, creating a gooey, bubble-style bake everyone can scoop into.
- Easy to customize: Swap the cherry pie filling for apple, blueberry, or your favorite flavor to match the season.
- Doubles as dessert: Serve it warm with vanilla ice cream or whipped cream, and it becomes an easy cobbler-style dessert.
Key Ingredients
- Refrigerated biscuits: The base of the bake. Cut into pieces, they puff up and create that classic "bubble" texture. Standard 8-count tubes of refrigerated biscuits work well here.
- Cherry pie filling: Adds sweet, fruity flavor and lots of gooey pockets throughout the bake. Use your favorite brand.
- Cinnamon: Brings warm, cozy flavor that pairs perfectly with the cherries and biscuits.
- Powdered sugar: Forms the base of the simple glaze that gets drizzled over the warm bake.
- Milk: Thins the powdered sugar into a pourable glaze.
- Vanilla: Adds a hint of extra sweetness and warmth to the glaze.
How to Make Cherry Pie Bubble Breakfast Bake
- Step 1: Prep the biscuits:
Preheat your oven to 350°F. Grease a large baking dish (a 9x13-inch pan works well). Cut each tube of refrigerated biscuits into fourths and place all the pieces in a large mixing bowl.
- Mix with cherry filling and cinnamon:
Add the can of cherry pie filling and the cinnamon to the bowl with the biscuit pieces. Gently stir until all of the biscuit pieces are coated and the cherries are evenly distributed.
- Step 3: Add to the baking dish:
Pour the mixture into your prepared baking dish and spread it into an even layer.
- Step 4: Bake: Bake at 350°F for about 25-35 minutes, or until the biscuits are cooked through and the top is golden and bubbly. If the top browns too quickly, you can loosely cover the dish with foil for the last few minutes.
- Step 5: Make the glaze:
While the bake cools slightly, whisk together the powdered sugar, milk, and vanilla in a small bowl until smooth and pourable. Add a bit more milk if needed to reach your desired consistency.
- Step 6: Glaze and serve:
Drizzle the glaze over the warm bubble breakfast bake. Serve warm for breakfast, brunch, or as a dessert-plain or with a scoop of vanilla ice cream.
Expert Tips for Cherry Pie Bubble Breakfast Bake
- Cut the biscuits small: Cutting the biscuits into fourths (or even sixths if they're very large) helps them cook through evenly and prevents doughy centers.
- Use the right pan: A 9x13-inch baking dish keeps the mixture in a relatively thin layer so the biscuits bake through. If you use a smaller, deeper dish, you may need to add extra baking time.
- Check for doneness: If the top looks done but the middle still seems doughy, gently stir the bake, spread it back out, and return it to the oven for a few more minutes, just like one reader did with success.
- Loosely tent with foil: If the top is browning too quickly before the center is done, cover the dish loosely with foil for the last 5-10 minutes of baking.
- Change up the filling: Try apple, blueberry, or peach pie filling for a different flavor twist-just swap it in for the cherry pie filling.
Cherry Pie Bubble Breakfast Bake FAQs
Standard 8-count tubes of refrigerated biscuits work well in this recipe. If you're using larger "Grands"-style biscuits, use one less tube and be sure to cut them into small pieces (fourths or sixths) so they cook through evenly.
If the top is cooked but the underneath is still doughy, gently stir the bake, spread it back into an even layer, and return it to the oven for a few more minutes until the biscuits are cooked through. You can also loosely tent with foil if the top is getting too brown.
Yes! You can easily swap the cherry pie filling for apple, blueberry, peach, or any other canned pie filling you like. The bake time should be similar, but keep an eye on the biscuits for doneness.
This bake is best enjoyed fresh and warm, but you can cut and reheat leftovers. If you want to get a head start, you can cut the biscuits the night before and keep them covered in the refrigerator, then mix with the pie filling and cinnamon just before baking.
Store cooled leftovers in an airtight container in the refrigerator for 2-3 days. Reheat individual portions in the microwave until warm.
Storage & Reheating
Store cooled Cherry Pie Bubble Breakfast Bake in an airtight container in the refrigerator for 2-3 days. Reheat individual portions in the microwave until warm, or cover the baking dish with foil and warm in a low oven until heated through. The glaze may soak in as it sits, but the flavors are still delicious.
More Breakfast Ideas
- Egg and Ham Breakfast Casserole
- Banana Breakfast Ice Cream (four ingredients)
- Blueberry Breakfast Parfait
If you tried this Cherry Pie Bubble Breakfast Bake or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments! Thanks for visiting, and come back again!
Cherry Pie Bubble Breakfast Bake
Ingredients
Breakfast Bake:
- 2 or 3 tubes refrigerated Pillsbury biscuits. If using Pillsburry Grands- only use 2 tubes of biscuits. For standard biscuits use 3 tubes.
- 1 21-ounce can cherry pie filling
- 2 teaspoons ground cinnamon
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Prep the pan and biscuits:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish. Cut each tube of refrigerated biscuits into fourths and place all of the biscuit pieces into a large mixing bowl.
Combine with cherry filling and cinnamon:
- Add the cherry pie filling and ground cinnamon to the bowl with the biscuit pieces. Gently stir until all of the biscuit pieces are coated and the cherries are evenly distributed.
Transfer to the baking dish and bake:
- Pour the mixture into the prepared baking dish and spread it into an even layer. Bake for about 25-35 minutes, or until the biscuits are cooked through and the top is golden and bubbly. If the top is browning too quickly and the center isn't done, loosely tent the dish with foil for the last few minutes of baking.
Make the glaze:
- While the bake cools slightly, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Add a tiny splash more milk if needed to reach your desired consistency.
Glaze and serve:
- Drizzle the glaze over the warm cherry bubble breakfast bake. Serve warm for breakfast or brunch, or enjoy it as a dessert with a scoop of vanilla ice cream.
Notes
- Cut biscuits into small pieces so they bake through evenly and don't stay doughy in the center.
- A 9x13-inch baking dish works best; deeper dishes may require a few extra minutes of bake time.
- If the top looks done but the middle is still a bit doughy, gently stir, spread back out, and return to the oven for a few more minutes.
- Swap the cherry pie filling for apple, blueberry, or peach pie filling for a fun flavor twist.
- Best served warm with glaze; also delicious as a dessert with vanilla ice cream or whipped cream.
The top portions of the biscuits cook but underneath they don't and I baked it for 30 minutes. I'm taking it back home, will mix it up and re-bake it. Otherwise everyone will be eating raw dough.
Where can I go to print these recipes?
Very good! I make it for our church group and there is never any left!
What size can of biscuits? My husband bought 5 ct flake biscuit. But I am afraid he should have bought 8 ct regular biscuits.