Everybody loves monkey bread, it’s basically a law. And if you haven’t had monkey bread, I guarantee you will love it. King cakes seem kind of difficult to make, especially since I feel a lot of pressure to make the dough flaky and perfect like the real deal. That was a little too much pressure for me this weekend, so I took a bit of a recipe shortcut.
Also, I’m sad to say that this semester my classes are really kicking my butt. Because of the amount of work they need plus the fact that I’m starting to study for the MCAT, I will be taking a short hiatus from writing on here for a little while. I’ll try to post a recipe every now and then when I have a random span of time, but it probably won’t be very often. I’m really sad that I don’t have the time right now, but I will still be cooking every now and then, so keep an eye on my Instagram if you still want to see what I’m up to when I manage to not be studying.
Tips from Experience-ish: Be EXTREMELY careful when turning the monkey bread out of your bundt pan. I had a friend help me and part of it still got stuck and didn’t come out right. Take your time and if part of it’s stuck, go back and loosen it with a knife before turning it over again. But don’t worry, if it gets stuck and a little messed up, you’re not alone and it’ll still taste delicious!
Original recipe found here at With Sprinkles on Top
Monkey Bread King Cake
- 4 tubes refrigerator biscuits
- 1 1/2 tsp cinnamon
- 1 3/4 cups sugar separated
- 1/4 cup brown sugar
- 1/4 cup evaporated milk
- 3/4 cup butter
- 2 1/2 cups powdered sugar
- 1/2 cup heavy cream
- 1 tsp vanilla
- colored sprinkles for decorating
Preheat the oven to 350 degrees and spray a bundt pan with nonstick spray.
Mix the cinnamon and 3/4 cup of sugar in a small bowl. Cut each biscuit into 4 pieces, roll into a ball, roll in the cinnamon-sugar mixture, then layer in the prepared bundt pan.
Mix the remaining cup of sugar, brown sugar, evaporate milk and butter in a saucepan. Bring the mixture to a boil and pour over the biscuits.
Bake for about 45 minutes (mine took longer). Remove from the oven and allow to cool for a few minutes before carefully inverting onto a plate or cake stand.
Mix the sugar, cream and vanilla together. Add more sugar to thicken if that's what your heart desires. Spread over warm monkey bread and add sprinkles.