King Cake Pull-Apart Bread
2 (16.3-ounce) cans flaky layers refrigerated biscuits
1 cup sugar
2 teaspoons cinnamon
1/2 cup unsalted butter, melted
2 ounces cream cheese
1 cup powdered sugar
1 to 2 tablespoons heavy cream or milk (heavy cream sure does taste better)
Purple, green and yellow decorating sugar
Prep Time: 15 mins
Cook Time: 50 mins
Servings: 6 to 8
Heat oven to 325 F. Spray a Bundt pan with nonstick cooking spray.
Open biscuits and separate them. Cut each biscuit into quarters.
Combine sugar and cinnamon in a gallon zip-top bag and add the biscuits. Seal bag and toss to coat the biscuit pieces. Place the coated biscuit pieces evenly in the prepared pan.
In a small bowl, combine melted butter with the remaining cinnamon sugar mixture left in the zip-top bag. Mix well and pour over the biscuit pieces.
Bake 45 to 55 minutes, or until biscuits are cooked through. Cool in the pan 10 minutes, then invert over a serving dish. Allow to cool partially.
To make the icing, place cream cheese in a microwave-safe dish and microwave 15 to 20 seconds or until nearly melted. Combine powdered sugar and heavy cream (or milk) with the cream cheese. Add a sprinkle of powdered sugar if it’s too thin or a drop or two of milk if too thick. Drizzle icing over the partially cooled bread, and then decorate with colored sugar. Serve warm.