• Tommy Centola

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.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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