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King Cake Monkey Bread
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4.67 from 3 votes

Easy King Cake Monkey Bread

This Easy King Cake recipe is the ultimate easy pull apart bread to celebrate Fat Tuesday with. Made with balls of refrigerated biscuits, colored sugar and a sweet praline coating, this King Cake Monkey Bread is perfect the traditional Mardis Gras dessert for any Mardi Gras party! 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Servings: 14
Calories: 504.6kcal


King Cake Monkey Bread

  • 2 16 ounce cans of large biscuits .. I use the flaky biscuits
  • 1 cup brown sugar .. packed
  • 1 tablespoon cinnamon
  • 1 1/2 cups pecans .. chopped
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup butter .. melted

King Cake Glaze

  • 3 cups powdered sugar .. sifted
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla

King Cake Extras

  • yellow, green and purple sugar or sprinkles
  • small plastic baby


  • To make King Cake Monkey Bread, start by preheating your oven to 350 degrees and spraying the inside of a bundt pan with non-stick spray. 
  • Next, remove the biscuits from their tubes and cut each biscuit in half and then in half again so you have four pieces from each biscuit. In a small bowl combine brown sugar, pecans, vanilla extract, pecan pieces and a dash of salt. In a separate bowl, add the melted butter. Start by taking one piece of biscuit, dipping it in the melted butter and then rolling it through the brown sugar mixture. Lay in the bottom of the bundt pan and repeat until you have used up all of your biscuits. About half way through placing your biscuit pieces, add the plastic baby in your monkey bread and keep placing the biscuits around it. 
  • Once you have used up your biscuits, bake for 40 - 45 minutes. Remove from oven and let sit for 15 minutes before running a butter knife around the outside of the monkey bread. Place a plate upside down on the top (bottom) of the bundt pan and firmly holding both, flip both the plate and the pan upside down so that your top is now your bottom. Give the pan a little shimmy and your King Cake Monkey Bread should slide right out. Let cool completely. 
  • Once cool, add sifted powdered sugar, milk and vanilla to a medium sized bowl and using an electric mixer, beat until well combined. Drizzle the glaze over your monkey bread and decorate with yellow, green and purple sprinkles or sanding sugar. Serve immediately. Leftovers can be kept in an airtight container in the refrigerator.



  • I usually dip my biscuit pieces in the butter first for the bottom 1/3 of the bundt cake and then skip the butter step for the next 1/3 of the pieces and then dip again for the last 1/3 of the pan. It's the perfect amount of butter and nothing gets too soggy.
  • Don't forget to spray the bundt pan very liberally with the non-stick spray.  This is imperative to your monkey bread sliding out nicely without you having to surgically extract it from the pan. That being said, even the best sprayed pan can sometimes hold on to a piece or two of monkey bread.  If it does, don't sweat it.. simply gently release it using the butter knife and place it where it needs to go.  Besides, it's all getting covered in icing anyways :)
  • Sift that powdered sugar!! Do not skip this step or you will end up with lumpy King Cake icing and no one wants that.
  • If you can't find a small plastic baby, check online or at a local craft store. You can also ask your local grocery store bakery if they have one you can purchase .. or have! #winning


Serving: 14g | Calories: 504.6kcal | Carbohydrates: 84.9g | Protein: 6.4g | Fat: 19.3g | Saturated Fat: 5.8g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 9g | Cholesterol: 18.2mg | Sodium: 991mg | Potassium: 237.9mg | Fiber: 2.7g | Sugar: 46.4g | Vitamin A: 5.2IU | Vitamin C: 0.5mg | Calcium: 4.9mg | Iron: 15.6mg