A sweet Rum Butter Glaze gives this pull-apart bread its signature sticky shine.
King Cake Monkey Bread
Serves: 1 (15-cup) loaf
Ingredients
- 3⁄4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 (16.3-ounce) cans refrigerated biscuits, quartered and rolled into balls
- 1⁄2 cup unsalted butter
- 2⁄3 cup firmly packed light brown sugar
- 1⁄4 cup maple syrup
- 1⁄4 cup golden rum
- 1 cup sliced almonds
- Rum Butter Glaze (recipe follows)
- Garnish: colored sanding sugar, sprinkles
Instructions
- Preheat oven to 350°.
- 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.
- Spray a 15-cup Bundt pan with baking spray. Drizzle one-fourth rum syrup into prepared pan; sprinkle 1⁄4 cup sliced almonds in pan, 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 sanding sugar and sprinkles, if desired.
Rum Butter Glaze
Serves: About ½ cup
Ingredients
- 1 cup confectioners’ sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon golden rum
- 2 tablespoons heavy whipping cream
Instructions
- In a small bowl, whisk together confectioner’s sugar, melted butter, and rum until smooth; whisk in cream until smooth.
