Mardi Gras season is here and that means King Cake! I have several variations on the blog, this quick and easy version, and a more traditional one here. Want to know what all this King Cake stuff is all about? Check out this post Laura did for us a few years back. It’s filled with great info and history of the sweet confection.
Now, on to this one… My other pull-apart breads have been so popular, I just wanted to offer one more take on the King Cake with that in mind. This simple recipe is actually an amazing breakfast as well as dessert. And while most modern King Cakes have fillings (cream cheese is my favorite) I just did a cream cheese icing to keep it easy but still have that great flavor.
King Cake Pull-Apart Bread
- 2 (16.3-ounce) cans flaky layers refrigerated biscuits
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter, melted
- 2 ounces cream cheese
- 1 cup powdered sugar
- 1 to 2 tablespoons heavy cream or milk (but heavy cream sure does taste better)
- purple, green, and yellow decorating sugar
Preheat the oven to 325°F and spray a Bundt pan with nonstick cooking spray.
Open the biscuits and separate them. Cut each biscuit into quarters.
Combine the sugar and cinnamon in a gallon size zip-top bag and add the biscuits. Seal the bag and toss to coat the biscuit pieces. Place the coated biscuit pieces in the prepared pan evenly.
In a small bowl, combined the melted butter with the remaining sugar and cinnamon mixture left in the ziptop bag. Mix well and pour over the biscuit pieces.
Bake for 45 to 55 minutes, or until the biscuits are cooked through. Cool in the pan for 10 minutes then invert over a serving dish and allow to cool some.
To make the icing, place the cream cheese in a microwave safe dish and microwave it for 15 to 20 seconds or until nearly melted. Combine the powdered sugar and heavy cream (or milk if you don’t have heavy cream) with the melted cream cheese. Add a sprinkle of powdered sugar if it’s too thin or a drop or two of milk if it’s too thick. Drizzle the icing over the partially cooled bread and then decorate with the colored sugar. Serve warm.