A sweet rum syrup gives this pull-apart bread its signature sticky shine.
King Cake Monkey Bread
Yields: 8-10 servings
Ingredients
- 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
Instructions
- Preheat oven to 350°. Spray a 15-cup Bundt pan with baking spray.
- 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.
- 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.
- 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.
- 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
- In a small bowl, whisk together confectioner’s sugar, melted butter, and rum until smooth; whisk in cream until smooth.
