King Cake Pull-Apart Bread Recipe

Introduction

King Cake Pull-Apart Bread is a fun and festive twist on the classic Mardi Gras treat. Soft biscuit pieces coated in cinnamon sugar, baked to perfection, and topped with a creamy glaze and colorful sprinkles make it perfect for sharing.

Ingredients

• 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
• Purple, green, and yellow decorating sugar

Instructions

1. Step 1: Preheat the oven to 325°F and spray a Bundt pan with nonstick cooking spray.
2. Step 2: Open the biscuit cans and separate them. Cut each biscuit into quarters.
3. Step 3: Combine the sugar and cinnamon in a gallon-size zip-top bag. Add the biscuit pieces, seal the bag, and toss to coat evenly. Place the coated biscuit pieces in the prepared pan.
4. Step 4: In a small bowl, mix the melted butter with any remaining sugar and cinnamon from the bag. Pour this mixture over the biscuit pieces in the pan.
5. Step 5: Bake for 45 to 55 minutes, until the biscuits are cooked through. Let cool in the pan for 10 minutes, then invert onto a serving dish and allow to cool slightly.
6. Step 6: To prepare the icing, microwave the cream cheese in a microwave-safe dish for 15 to 20 seconds until nearly melted. Stir in powdered sugar and heavy cream or milk until smooth. Adjust consistency if needed—add more powdered sugar if too thin or more milk if too thick.
7. Step 7: Drizzle the icing over the warm bread and sprinkle with purple, green, and yellow decorating sugar. Serve warm and enjoy!

Tips & Variations

• For extra flavor, add chopped nuts or raisins to the biscuit mixture before baking.
• Use clarified butter for a richer taste and a higher smoke point.
• Substitute flavored cream cheese, such as honey or cinnamon, in the icing for a twist.
• Ensure not to overbake; the bread should be soft and pull-apart, not dry.

Storage

Store any leftover King Cake Pull-Apart Bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and reheat gently in the microwave or oven before serving. The icing may thicken when chilled; warm slightly to restore drizzle consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuit dough instead of refrigerated biscuits?

Yes, homemade biscuit dough works well and adds a fresh flavor. Just roll and cut the dough into pieces similar in size to the refrigerated biscuits before coating and baking.

Is it necessary to use colored decorating sugar?

Not at all. Traditional white sugar or sprinkles can be used if you don’t have purple, green, and yellow sugar. The colors simply add a festive Mardi Gras touch.

King Cake Pull-Apart Bread Recipe

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★★★★★

4.6 from 116 reviews

• Author: Mariam
• Total Time: 1 hour 5 minutes
• Yield: 8–10 servings 1x

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Description

King Cake Pull-Apart Bread is a festive, buttery, cinnamon-sugar coated bread made from flaky biscuit layers arranged in a Bundt pan. Topped with a creamy cream cheese icing and vibrant purple, green, and yellow decorating sugars, this pull-apart bread perfectly captures the celebratory spirit of Mardi Gras with easy preparation and a delightful flavor.

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Ingredients

Scale 1x2x3x

Dough

• 2 (16.3-ounce) cans flaky layers refrigerated biscuits

Cinnamon Sugar Coating

• 1 cup sugar
• 2 teaspoons ground cinnamon
• 1/2 cup unsalted butter, melted

Icing

• 2 ounces cream cheese
• 1 cup powdered sugar
• 1 to 2 tablespoons heavy cream or milk

Decoration

• Purple, green, and yellow decorating sugar

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and spray a Bundt pan generously with nonstick cooking spray to prevent sticking.
2. Prepare Biscuit Pieces: Open the refrigerated biscuits and separate them. Cut each biscuit into quarters to create small, manageable pieces.
3. Coat Biscuit Pieces: In a gallon-size zip-top bag, combine the sugar and ground cinnamon. Add the biscuit quarters to the bag, seal it, and gently toss to coat all the biscuit pieces evenly.
4. Assemble in Pan: Evenly spread the coated biscuit pieces into the prepared Bundt pan. In a small bowl, mix the melted butter with any remaining sugar and cinnamon mixture left in the bag. Pour this butter mixture evenly over the biscuits in the pan.
5. Bake: Bake the biscuits for 45 to 55 minutes, or until they are golden and cooked through. After baking, allow the bread to cool in the pan for 10 minutes. Then, invert it onto a serving dish and let it cool further to a warm temperature.
6. Prepare Icing: Place the cream cheese in a microwave-safe dish and heat for 15 to 20 seconds until nearly melted. Stir in the powdered sugar and 1 to 2 tablespoons of heavy cream or milk. Adjust the consistency by adding a sprinkle of powdered sugar if too thin, or a drop or two of milk if too thick.
7. Decorate and Serve: Drizzle the cream cheese icing over the warm pull-apart bread and sprinkle generously with the purple, green, and yellow decorating sugars for a festive touch. Serve warm for the best experience.

Notes

• Using heavy cream in the icing enhances the richness and flavor compared to milk.
• Be sure to coat the biscuit pieces well with cinnamon sugar for maximum flavor.
• The pull-apart bread is best served warm to enjoy the gooey texture and melted icing.
• You can substitute refrigerated biscuit dough with homemade flaky biscuit dough if desired.
• If your icing is too runny, add more powdered sugar; if too thick, add additional cream or milk one teaspoon at a time.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: King Cake, Pull-Apart Bread, Mardi Gras Bread, Cinnamon Sugar Bread, Cream Cheese Icing, Festive Bread