King Cake Pull-Apart Bread (Print Version)

Cinnamon-swirled dough balls layered with brown sugar and cream cheese glaze in vibrant King Cake colors.

# Components:

→ Dough

01 - 2 cans (16 oz each) refrigerated biscuit dough
02 - 1/2 cup unsalted butter, melted
03 - 3/4 cup granulated sugar
04 - 2 teaspoons ground cinnamon

→ Filling

05 - 1/2 cup packed light brown sugar
06 - 1/2 cup chopped pecans, optional

→ Cream Cheese Icing

07 - 4 oz cream cheese, softened
08 - 1 cup powdered sugar
09 - 2 tablespoons milk
10 - 1/2 teaspoon vanilla extract

→ Decorations

11 - Purple, green, and gold sanding sugars or colored sugar sprinkles

# Directions:

01 - Preheat oven to 350°F. Grease a 10-inch Bundt pan with nonstick spray or butter.
02 - In a small bowl, combine granulated sugar and ground cinnamon, stirring until evenly blended.
03 - Cut each refrigerated biscuit into 4 equal pieces. Roll each piece between your palms into a smooth ball.
04 - Dip each dough ball into melted butter, allowing excess to drip off. Roll in the cinnamon-sugar mixture, coating all sides evenly.
05 - Arrange half of the coated dough balls in the prepared Bundt pan. Sprinkle half of the brown sugar and half of the pecans over the first layer.
06 - Add remaining dough balls to the pan, then top with the remaining brown sugar and pecans. Pour any leftover melted butter evenly over the assembled bread.
07 - Bake for 32 to 38 minutes until the surface is golden brown and the bread is cooked through. Cool in the pan for 10 minutes, then carefully invert onto a serving plate.
08 - Beat softened cream cheese until smooth using an electric mixer or whisk. Gradually add powdered sugar, milk, and vanilla extract, mixing until the icing reaches a creamy, pourable consistency.
09 - Drizzle the cream cheese icing over the warm monkey bread. Immediately sprinkle purple, green, and gold sugars over sections of the bread to create traditional King Cake colors.
10 - Allow the bread to cool slightly before serving. Pull apart individual pieces at the table for optimal enjoyment.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when really you just cut up refrigerated biscuits and tossed them in butter and cinnamon.
  • The cream cheese icing is thick enough to stay put but warm enough to drizzle beautifully over the hot bread.
  • Everyone fights over the pieces because pulling it apart is half the fun.
02 -
  • Cold dough is your friend—if those biscuits warm up too much while you're handling them, they become impossible to shape, so work quickly and keep them cool.
  • The cream cheese icing must go on warm bread or it won't stick and drizzle properly, but not burning-hot bread or it'll separate and look greasy.
03 -
  • Invest in a good digital thermometer because knowing your oven's true temperature prevents dry monkey bread and ensures that golden-brown finish you're after.
  • Make your cream cheese icing last of all because it needs to go on warm bread, and having everything else ready means you can move fast without scrambling.
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