King Cake Pull Apart Bread Recipe

A Sweet Start

I love a recipe that feels like a party. This pull-apart bread is just that. It turns simple biscuits into a sweet, swirly treat. The smell that fills your kitchen is pure happiness.

You just cut the biscuits and give them a shake in a bag. It’s so easy. I think the best recipes are the ones that are fun to make. This one feels like a game. What is your favorite thing to bake when you want to have some fun?

The Cinnamon Shake

Now for the best part. You put the sugar and cinnamon in a bag. Then you add the biscuit pieces. Seal it up and shake, shake, shake! This coats every little piece with sweet spice.

I once let my grandson do this part. He shook that bag with so much joy. A little cloud of sugar poofed out when he opened it. We both laughed so hard. Cooking together makes the food taste even better, I think.

Why We Use a Bundt Pan

That special ring-shaped pan is my secret. It helps the heat circle around the bread. This way, every piece gets golden and cooks just right. It makes a beautiful ring when you flip it over.

This matters because how food looks is part of the joy. When you see that pretty, swirly cake, you smile. It’s a little thing that makes a big difference. *Fun fact: The Bundt pan became famous after a cake made in one won a contest in 1966!*

The Icing on the Cake

While the bread cools a little, we make the icing. Melting the cream cheese makes it so smooth. Then you stir in the powdered sugar and cream. Doesn’t that smell amazing?

Drizzle it all over the warm bread. Watch it drip into all the nooks. The final touch is the colorful sugars. They make it so cheerful. Do you like lots of icing or just a little?

Sharing is the Best Part

This bread is meant to be pulled apart with your hands. Everyone reaches in and takes a piece. It is a food that brings people together around the table.

This matters to me. Food is more than just eating. It is about connection and making memories. I still laugh about the sugar cloud with my grandson. What is a happy cooking memory you have?

Ingredients:

Ingredient	Amount	Notes
Flaky layers refrigerated biscuits	2 (16.3-ounce) cans
Sugar	1 cup
Ground cinnamon	2 teaspoons
Unsalted butter, melted	1/2 cup
Cream cheese	2 ounces
Powdered sugar	1 cup
Heavy cream or milk	1 to 2 tablespoons	Heavy cream is recommended for better taste
Decorating sugar	As needed	Purple, green, and yellow colors

My Easy King Cake Pull-Apart Bread

Hello, my dear! Let’s make a Mardi Gras treat together. This bread is so fun and easy. It’s like a sweet, cinnamony cloud of happiness.

I remember making this with my grandkids. Their little hands loved tossing the biscuit pieces in the bag. We always make a happy, sugary mess. Doesn’t that smell amazing? Here is how we do it.

• Step 1: First, warm your oven to 325°F. Give your Bundt pan a good spray with cooking spray. Now, open those cans of biscuits. The pop always makes me jump! Separate them and cut each one into four little pieces.
• Step 2: Put the sugar and cinnamon in a big zip-top bag. Drop all your biscuit pieces inside. Seal it up tight! Now shake and toss it all around. (A hard-learned tip: make sure that bag is sealed! We once had a cinnamon-sugar snowstorm in my kitchen.)
• Step 3: Lay those coated pieces evenly in your pan. In a bowl, mix the melted butter with the sugary bits left in the bag. Pour this sweet, buttery goodness all over the biscuits. This is the secret to a gooey, wonderful bread.
• Step 4: Bake it for 45 to 55 minutes. You will know it’s done when it’s golden brown. Let it cool in the pan for just 10 minutes. Then, flip it onto a plate. I still laugh at the first time I forgot this step. What’s your favorite baking memory? Share below!
• Step 5: For the icing, soften the cream cheese in the microwave. Stir in the powdered sugar and cream until it’s smooth. Drizzle it over your warm bread. Finally, sprinkle on the purple, green, and yellow sugars. It’s a party on a plate!

Cook Time: 45–55 minutes
Total Time: About 1 hour 15 minutes
Yield: 8 servings
Category: Dessert, Bread

Three Fun Twists to Try

This recipe is like a blank canvas. You can paint it with so many flavors. Here are a few of my favorite ideas for a change.

• Lemon Sunshine: Add some lemon zest to the sugar. Use a lemon juice glaze instead of cream cheese. It tastes like a bright, sunny morning.
• Apple Pie Spice: Toss the biscuits with diced apples. Use apple pie spice instead of just cinnamon. It’s like a cozy hug in every bite.
• Chocolate Swirl: Mix mini chocolate chips in with the biscuits. Drizzle with a simple chocolate glaze. My grandkids beg for this version every time.

Which one would you try first? Comment below!

Serving Your Sweet Masterpiece

This bread is wonderful all on its own. But you can make it extra special. I love serving a warm slice with a scoop of vanilla ice cream. The way the cold melts into the warm bread is pure magic.

For a drink, a cold glass of milk is the classic choice. It cuts the sweetness just right. For the grown-ups, a cup of strong black coffee is perfect. The bitter coffee and sweet bread are old friends.

Which would you choose tonight?

Keeping Your King Cake Bread Fresh

This bread is best served warm from the oven. But I know life gets busy. Let it cool completely first. Then wrap it tightly in plastic wrap. It will stay good on the counter for two days.

You can also freeze it for later. Wrap the whole loaf or individual slices. Use foil and then a freezer bag. I once forgot a loaf in my freezer for a month. It tasted just fine when we thawed it!

To reheat, warm slices in the oven. A toaster oven works great too. This brings back that soft, fresh-baked feel. Batch cooking saves you time on busy mornings.

This matters because good food should never go to waste. A little planning means a sweet treat is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes the middle does not cook through. Your bread might look done on top. But the inside can still be doughy. If this happens, just cover the top with foil. Then bake it a little longer.

I remember when my icing was too runny. It slid right off the warm bread! Let your bread cool a bit more. If the icing is thin, add a bit more powdered sugar.

The bread can also stick to the pan. Please spray your pan very well. I use a non-stick baking spray with flour. Getting it right builds your cooking confidence. A perfect release means every piece looks beautiful.

Fun fact: The three colors on a king cake stand for justice (purple), faith (green), and power (gold). Which of these problems have you run into before?

Your King Cake Questions Answered

Q: Can I make this gluten-free? A: Yes! Use gluten-free canned biscuit dough. Check all your other labels too.

Q: Can I prepare it ahead of time? A: You can mix the dough pieces the night before. Keep them covered in the fridge. Bake it in the morning.

Q: What if I don’t have heavy cream? A: Regular milk works just fine for the icing. Your bread will still be delicious.

Q: Can I make a smaller portion? A: Of course! Just use one can of biscuits. Cut the other ingredients in half.

Q: Are the colored sugars required? A: No, they are just for fun. A simple icing drizzle is still wonderful. Which tip will you try first?

A Final Word From My Kitchen

I hope you love making this sweet, festive bread. It always makes my kitchen smell wonderful. Sharing food is one of life’s great joys.

I would love to see your creation. Your version might give someone else a great idea. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Elowen Thorn.