Make a Stuffed Monkey Bread King Cake for Mardi Gras
Bring the Mardi Gras celebration all the way from the Big Easy with this simple take on the traditional king cake.
Let the good times roll this Fat Tuesday! Try our stuffed monkey bread version of the traditional Mardi Gras dessert, king cake. The cream cheese filling has a surprise ingredient — amaretto — for a flavor your family and friends will love. Watch how to make it in the video below, or keep reading to get the recipe.
- 2 packages refrigerated biscuit dough
- 2 tsp cinnamon
- 1/2 cup granulated sugar
- 1/2 stick of butter, melted
- cooking spray
- 8 oz. cream cheese
- 1 cup powdered sugar
- 1 tsp almond extract
- 1 tbsp amaretto
- 1/4 cup unsweetened almond milk
- sanding sugar in purple, green and yellow
1: Preheat oven to 350 degrees F. Grease a Bundt pan generously with cooking spray.
2: To make the cream cheese filling, combine cream cheese, powdered sugar and almond extract in a large bowl with an electric mixer until well combined.
3: Scoop 1/2 cup of the filling into a separate small bowl, and add amaretto and almond milk. Whisk until you get a glaze consistency — add more cream cheese (for a thicker texture) or almond milk (for a thinner texture) as needed. Set filling and glaze aside.
4: Open biscuit cans, and flatten each biscuit onto a flat surface. Cut each biscuit into three sections, and spread with fingers to form dough circles.
5: Combine granulated sugar and cinnamon in a small bowl and set aside. Place 1/2 tsp of the cream cheese filling into each dough piece. Fold each dough piece over, crimp edges closed and roll into a ball.
6: Roll each dough ball into the cinnamon sugar mixture until completely covered, and place ball into the greased Bundt pan. Repeat for the rest of the dough pieces. Drizzle melted butter on top of the balls, and bake for 35-40 minutes or until golden brown. Let slightly cool.
7: Place baby into the cake, and flip cake over using a plate. Pour the glaze on top while the cake is still warm, and sprinkle with sanding sugar in desired pattern.