King Cake Pull-Apart Bread

The first time I made King Cake monkey bread, I was standing in my kitchen on a gray January afternoon, scrolling through photos of Mardi Gras celebrations I'd never actually attended. Something about the purple, green, and gold colors called to me—so festive, so unapologetically joyful. I decided right then to bring that energy into my home, and this pull-apart bread became the answer. Now whenever I make it, the smell of cinnamon and butter fills the whole house, and somehow the day feels a little brighter.

I brought this to a potluck last year, and a friend's kid literally gasped when I set it on the table. Not in a polite way—a genuine, shocked gasp. He pulled off piece after piece, covered in icing and colored sugar, and I realized I'd created something that transcended typical dessert. It became the focal point of the whole gathering, not because it was fancy, but because it invited people to use their hands and have fun.

Ingredients

• Refrigerated biscuit dough (2 cans, 16 oz each): This is your time-saver—no need to make dough from scratch, and the biscuits puff up beautifully when baked in all that butter and sugar.
• Unsalted butter, melted (1/2 cup): This is what makes the bread glossy and binds all those glorious flavors together; don't skip it or use too little.
• Granulated sugar (3/4 cup) and ground cinnamon (2 tsp): The classic combo that makes the coating irresistible, though you can adjust the cinnamon if you prefer it more subtle.
• Light brown sugar, packed (1/2 cup): This adds a deeper molasses note between the layers that balances the sweetness perfectly.
• Chopped pecans (1/2 cup, optional): They add texture and a buttery richness, but honestly, this bread is magnificent without them too.
• Cream cheese, softened (4 oz): Make sure it's truly softened at room temperature so your icing comes out silky and lump-free.
• Powdered sugar (1 cup), milk (2 tbsp), and vanilla extract (1/2 tsp): These transform into a glossy icing that's tangy from the cream cheese and sweet enough to coat your teeth.
• Purple, green, and gold sanding sugars: These are the visual magic—they make it look like an actual King Cake even though you made it in your own kitchen.

Instructions

Prepare your pan and preheat:

Set your oven to 350°F and give that Bundt pan a good coat of nonstick spray or butter—trust me, you don't want this beauty sticking. A clean unmold is half the victory here.

Make your cinnamon-sugar coating:

Whisk together the granulated sugar and cinnamon in a shallow bowl and set it nearby. This is your dipping station, so make sure you have it ready before you start cutting biscuits.

Cut and roll the dough:

Open those biscuits and cut each one into quarters, then roll each piece between your palms until it's roughly ball-shaped. Don't stress about perfection—slightly irregular shapes actually look more rustic and charming.

Coat those dough balls:

Dip each ball in the melted butter, then roll it in the cinnamon-sugar mixture until it's completely coated. This is tactile, meditative work—let yourself enjoy the process.

Layer strategically:

Put half your dough balls into the Bundt pan, then scatter half the brown sugar and half the pecans over them. This creates pockets of sweetness throughout instead of all concentrated at the bottom.

Repeat and pour:

Add the remaining dough balls, then the rest of the brown sugar and pecans, then drizzle any leftover melted butter over the whole thing. Every little bit of butter gets trapped in the pan and becomes part of the magic.

Bake until golden:

Slide it into the oven for 32-38 minutes—you're looking for a deep golden brown on top and a toothpick inserted into the center coming out mostly clean. The bread will smell absolutely incredible about halfway through.

Cool briefly, then invert:

Let it sit in the pan for exactly 10 minutes (not longer, or it'll start to stick), then place your serving plate on top and flip it over with confidence. If you're nervous, run a thin knife around the edges first.

Make the icing:

Beat the softened cream cheese until it's smooth and cloud-like, then gradually mix in the powdered sugar until there are no lumps. Add the milk and vanilla, and you'll have a pourable icing that coats everything beautifully.

Drizzle and decorate:

Pour that cream cheese icing all over the warm bread—it will pool and drip and look absolutely decadent. Immediately sprinkle the purple, green, and gold sugars in sections while the icing is still sticky, and watch the transformation happen.

Serve and celebrate:

Let people pull apart the pieces with their fingers—this bread is meant to be interactive and fun, not cut with a knife and plated formally.

Pin

There's something about serving this bread that transforms an ordinary afternoon into a small celebration. The way people's faces light up when they realize they can just pull pieces apart with their hands, no plates required, no forks needed—that's when I know I've created something worth making again and again.

The Story Behind the King Cake Connection

King Cake is a New Orleans institution, traditionally served during Mardi Gras season, and it carries this wonderful mix of French pastry tradition and Southern excess. When I first tasted an actual King Cake in New Orleans, I was struck by how celebratory and a little bit chaotic it felt—purple, green, and gold everywhere, everyone talking with their mouths full, nobody caring about crumbs. I wanted to capture that spirit in something I could make at home, and this monkey bread version does exactly that. It's festive without being pretentious, elaborate without being fussy.

Make-Ahead Magic and Storage

One of my favorite discoveries is that you can assemble this entire thing the night before, cover it tightly with plastic wrap, and bake it the next morning. The assembled dough actually benefits from sitting overnight because the flavors meld slightly. Leftovers keep for up to two days at room temperature in a covered container, and I've found that gently warming them in a 300°F oven for about 10 minutes restores that fresh-from-the-oven texture better than anything else.

Variations and Personal Touches

Once you understand the basic structure—butter, sugar coating, layering, icing—you can play with it endlessly. I've made versions with maple and brown sugar instead of cinnamon, with crushed candy canes during the holidays, with cardamom for something more aromatic. One time I mixed cream cheese into the cinnamon-sugar coating itself, and it created these little pockets of tang. The framework is strong enough to handle experimentation, and that's part of what makes it fun to return to.

• Skip the pecans entirely if allergies are a concern, or swap in chopped walnuts, almonds, or toffee bits for different flavor profiles.
• The colored sugars aren't just for show—use different colors in different sections to really commit to the King Cake aesthetic and make it Instagram-worthy.
• If you can't find sanding sugar, regular granulated sugar works in a pinch, though the texture and appearance won't be quite as sparkly and festive.

Pin

This bread has become my go-to when I want to feel like I'm hosting something special without spending hours in the kitchen. Every pull-apart piece is a little celebration in itself.

Recipe FAQ

→ What type of dough is used in this dish?

Refrigerated biscuit dough is used for a soft and flaky texture when baked.

→ Can nuts be omitted or substituted?

Yes, pecans can be omitted for allergies or swapped with walnuts without compromising flavor.

→ How is the cinnamon flavor incorporated?

The dough balls are rolled in a mix of granulated sugar and ground cinnamon before baking.

→ What gives the treat its signature colors?

Purple, green, and gold sanding sugars are sprinkled to mimic traditional festive colors.

→ How should leftovers be stored?

Store tightly covered at room temperature for up to two days to maintain freshness.

→ What is the icing made from?

Cream cheese, powdered sugar, milk, and vanilla combine to create a smooth, creamy icing.