Print Recipe

King Cake Pull-Apart Bread

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Bread, Breakfast, Dessert
Cuisine: American, Cajun, Creole
Servings: 6 to 8
Author: Stacey Little | Southern Bite


  • 2 (16.3-ounce) cans flaky layers refrigerated biscuits
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 2 ounces cream cheese
  • 1 cup powdered sugar
  • 1 to 2 tablespoons heavy cream or milk (but heavy cream sure does taste better)
  • purple, green, and yellow decorating sugar


  • Preheat the oven to 325°F and spray a Bundt pan with nonstick cooking spray.
  • Open the biscuits and separate them. Cut each biscuit into quarters.
  • Combine the sugar and cinnamon in a gallon size zip-top bag and add the biscuits. Seal the bag and toss to coat the biscuit pieces. Place the coated biscuit pieces in the prepared pan evenly.
    In a small bowl, combined the melted butter with the remaining sugar and cinnamon mixture left in the ziptop bag.  Mix well and pour over the biscuit pieces.
    Bake for 45 to 55 minutes, or until the biscuits are cooked through. Cool in the pan for 10 minutes then invert over a serving dish and allow to cool some.
  • To make the icing, place the cream cheese in a microwave safe dish and microwave it for 15 to 20 seconds or until nearly melted. Combine the powdered sugar and heavy cream (or milk if you don't have heavy cream) with the melted cream cheese. Add a sprinkle of powdered sugar if it's too thin or a drop or two of milk if it's too thick. Drizzle the icing over the partially cooled bread and then decorate with the colored sugar. Serve warm.