King Cake Monkey Bread

A sweet rum syrup gives this pull-apart bread its signature sticky shine.

King Cake Monkey Bread
Yields: 8-10 servings
  • ¾ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 (16.3-ounce) cans refrigerated biscuits, quartered and rolled into balls
  • ½ cup unsalted butter
  • ⅔ cup firmly packed light brown sugar
  • ¼ cup maple syrup
  • ¼ cup golden rum
  • 1 cup sliced almonds, divided
  • Rum Butter Glaze (recipe follows)
  • Garnish: colored sanding sugar, sprinkles
Rum Butter Glaze
  • 1 cup confectioners’ sugar
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon golden rum
  • 2 tablespoons heavy whipping cream
  1. Preheat oven to 350°. Spray a 15-cup Bundt pan with baking spray.
  2. In a large bowl, stir together granulated sugar and cinnamon. Working in batches, toss biscuit balls in sugar mixture, coating completely; shake off excess. Reserve remaining sugar mixture.
  3. In a small saucepan, melt butter over medium-high heat. Stir in brown sugar, maple syrup, and rum; bring to a boil. Stir in reserved sugar mixture; cook until sugar is melted.
  4. Into prepared pan, drizzle one-fourth rum syrup; sprinkle ¼ cup sliced almonds, and arrange one-third biscuit balls in pan. Repeat layers twice. Top with remaining rum syrup and remaining almonds.
  5. Bake until biscuits are cooked through, about 35 minutes. Let cool in pan for 10 minutes; invert onto a serving platter. Spoon Rum Butter Glaze over monkey bread. Garnish with colored sanding sugar and sprinkles, if desired.
Rum Butter Glaze
  1. In a small bowl, whisk together confectioner’s sugar, melted butter, and rum until smooth; whisk in cream until smooth.



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