King Cake Monkey Bread from Taste of the South Magazine
3/4 cups 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, divided
Rum Butter Glaze (recipe to follow)
Garnish: collared sanding sugar, sprinkles
Preheat oven to 350℉. Spray 15-cup Bundt pan with baking spray.
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. Into prepared pan, drizzle 1/4 rum syrup; sprinkle 1/4 cup sliced almonds, 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. Ganish with colored sanding sugar and sprinkles, if desired.
Rum Butter Glaze
1 cup Confectioners' Sugar
2 tablespoons unsalted Butter, melted
1 tablespoon Golden Rum
2 tablespoons Heavy Whipping Cream
In a small bowl, whisk together confectioners' sugar, melted butter, and rum until smooth; whisk in cream until smooth.
Good Cooking, Good Eating and Good Living!!!