Recipe: King Cake Pull-Apart Bread

By Stacey LittleSouthern Bite

Mardi Gras season is here and that means King Cake! I have several variations on the blog, this quick and easy version, and a more traditional one here. Want to know what all this King Cake stuff is all about? Check out this post Laura did for us a few years back. It’s filled with great info and history of the sweet confection.

Now, on to this one…My other pull-apart breads have been so popular, I just wanted to offer one more take on the King Cake with that in mind. This simple recipe is actually an amazing breakfast as well as dessert. And while most modern King Cakes have fillings (cream cheese is my favorite) I just did a cream cheese icing to keep it easy but still have that great flavor.

Start with 2 cans of refrigerated, flaky layers biscuit dough. You can see I used Grands!Separate them and cut each biscuit into quarters.

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