# What You Need:
→ Dough
01 - 2 cans (16 oz each) refrigerated biscuit dough
02 - 1/2 cup unsalted butter, melted
03 - 3/4 cup granulated sugar
04 - 2 tsp ground cinnamon
→ Filling
05 - 1/2 cup light brown sugar, packed
06 - 1/2 cup chopped pecans, optional
→ Cream Cheese Icing
07 - 4 oz cream cheese, softened
08 - 1 cup powdered sugar
09 - 2 tbsp whole milk
10 - 1/2 tsp vanilla extract
→ Decorations
11 - Purple, green, and gold sanding sugars
# How To Make:
01 - Preheat oven to 350°F. Grease a 10-inch Bundt pan thoroughly with nonstick spray or butter.
02 - In a small bowl, combine granulated sugar and ground cinnamon. Mix until evenly distributed.
03 - Cut each refrigerated biscuit into 4 equal pieces. Roll each piece between your palms into a smooth ball.
04 - Dip each dough ball in melted butter, then roll in the cinnamon-sugar mixture, ensuring complete coverage.
05 - Place half of the coated dough balls into the prepared Bundt pan. Sprinkle half of the brown sugar and half of the pecans evenly over the layer.
06 - Arrange remaining dough balls over the first layer. Top with remaining brown sugar and pecans.
07 - Drizzle any excess melted butter evenly over all the assembled dough balls.
08 - Bake for 32 to 38 minutes until the bread is golden brown and cooked through. Allow to cool in the pan for 10 minutes, then invert onto a serving plate.
09 - Beat softened cream cheese until smooth. Mix in powdered sugar, milk, and vanilla extract until the icing reaches a creamy, pourable consistency.
10 - Drizzle cream cheese icing over the warm monkey bread. Immediately sprinkle purple, green, and gold sanding sugars in sections to create authentic King Cake colors.
11 - Allow to cool slightly before serving. Pull apart individual pieces and serve warm.
