Mardi Gras Monkey Bread

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 Monkey Bread with a slice cut out. It’s been almost 20 years since my husband and I lived in New Orleans and one of the things I most miss about New Orleans is Mardi Gras. As a remembrance, each year we have a King Cake shipped to us from a bakery in New Orleans. Our kids throw a fit if we forget. King Cakes are fun for adults and children alike. A traditional King Cake is a twisted ring of cake, usually made from a yeasted dough and flavored with cinnamon, with a sugary icing on top. A small plastic baby, representing baby Jesus, is baked inside the cake. Whoever gets the piece of cake with the baby, is supposed to provide the cake for the next get together. Mardi Gras Monkey Bread on cake stand decorated with beads. I’ve never made a traditional King Cake and to tell you the truth, it’s not my favorite cake. Unless it’s filled with lots of cream cheese filling. That ups the yumminess quotient a bunch. King Cake is typically not very sweet, but it’s drizzled with a very sweet icing. Sometimes I think it tastes like bread with liquid sugar on it. But not a monkey bread kind of bread. There’s almost no bread better than a Monkey Bread. Especially this one. Maybe that’s because this Monkey Bread is made with biscuits. And we southerners know biscuits beat bread any day :). Mardi Gras Monkey Bread covered in sprinkles with piece cut out. Mardi Gras Monkey Bread is made with refrigerated biscuits, making it super easy to put together. Each biscuit is cut in 4 pieces and rolled in a cinnamon, pecan, sugar mixture. The whole thing is drizzled in lots of butter and more sugar before it is baked. You will feel like it is swimming in this butter/sugar mixture, but the biscuits really do soak it up as it cooks. Then if that isn’t enough, a thick, creamy icing is spread on top and the Monkey Bread is finished off with some purple, green, and gold sprinkles. If you are a sugar love like me, you will want to just eat the top portion of the cake which not only gets all the icing love, but the butter love too, since it was the bottom in the Bundt pan. Make your next Mardi Gras celebration special with this super easy and delicious Mardi Gras Monkey Bread! Leftovers are great for breakfast with a cup of coffee! Note: You could easily up the fun and add a plastic baby to this Monkey Bread. Just toss one in when the pan is halfway full with the pieces of biscuit. You can buy Plastic King Cake Babies here. Monkey Bread on a cake stand decorated with beads.

Mardi Gras Monkey Bread

Mardi Gras Monkey Bread

Course: Bread
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
This delicious Monkey bread is decked out with Mardi Gras colored sprinkles and is simple to make using refrigerated biscuits.
Print Recipe


  • 4 tubes refrigerated Homestyle Biscuits, not the Grands
  • 1 3/4 cup sugar, separated
  • 1/2 cup finely chopped pecans
  • 2 teaspoons ground cinnamon
  • 1/4 cup packed brown sugar
  • 1/4 cup evaporated milk
  • 3/4 cup butter
  • 2 cups powdered sugar
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees.
  • Cut each biscuit into 4 pieces.
  • In a medium bowl, combine 3/4 cup sugar, pecan pieces, and cinnamon. Roll each biscuit piece in sugar mixture and then place in a Bundt pan. You should use most of the sugar mixture up, but it's ok to have some left over.
  • In a saucepan, combine 1 cup sugar, brown sugar, evaporated milk, and butter. Heat stirring occasionally, until butter melts. Pour over biscuit pieces.
  • Bake 40-45 minutes. Let cool 5 minutes and then invert onto a cake stand or large plate.
  • For Icing, whisk together powdered sugar, heavy cream, and vanilla extract. Spread on top of Monkey Bread.

Recipe Source: adapted from More Mardi Gras Food Crawfish Jambalaya Crawfish Spread Cajun Pastalaya Big Easy Martini Muffaletta Dip Fried Crawfish Etouffee Balls Follow Spicy Southern Kitchen| Christin Mahrlig’s board Mardi Gras on Pinterest.

Spicy Southern Kitchen is an affiliate.

29 thoughts on “Mardi Gras Monkey Bread

  1. I used the largest size bundt pan and there was an overflow in my oven which was quite the clean up job. I checked a few other recipes for monkey bread and they only used 3 tubes of biscuits. I think 4 is too much. Also it was very hard to get out of the pan which I greased really well.

  2. Tried this recipe today.. the sauce bubbled over and dripped onto the bottom of my oven. My oven went up in flames. I promise I’m not it lying but trust me I wish I was.

    1. I made this today and I used 3 cans and it bubbled over a little so 4 would have been way too much. But it still came out and is delicious

  3. I also love my King Cake with the cream cheese! Could I put a slice of cream cheese in the middle of each biscuit before rolling it into the cinnamon and sugar mixture and baking? Have you tried this before? Would the cream cheese cook into the biscuit?

    1. Hmmm. Once you cut the biscuits into four pieces each, you have a lot of biscuit pieces and they are pretty small. It would be very time consuming to put a piece of cream cheese in the middle of each one and it would have to be a small piece of cream cheese. I would maybe cut each biscuit piece in thirds and be sure to get the dough completely sealed around the cream cheese. Otherwise it will probably ooze out and most of it end up at the bottom of the pan. But that might still taste good. No way to find out but try 🙂 Let me know how it turns out if you try it!

  4. Ok- what did I do wrong? I followed every step and when I got the bread out of the oven, let it sit a few minutes, turned it over to get it out of the pan… All the sauce I poured on before baking was oozing all over the top (the top after turning it upside down to get it out of the pan). Is that how it is suppose to be?

    1. A fair amount will ooze down and the part that was in the bottom should be really soaked with the liquid and very soft and buttery while the part that was the top will be on the drier side.

  5. I have never had king cake and I have always wanted to try some! Now that you have explained it’s just bread and sugar I am not going to pay that much attention to the hype. The carnival season has just started so this is lovely recipe! Looks like a King Cake Monkey bread I love it!!!

  6. I’ve never had King Cake but this monkey bread sure sounds amazing! I mean you can’t go wrong with biscuits …. haha And with that glaze… so good!

  7. My husband proposed to me in New Orleans, near french quarter so it holds a special place in my heart. We had a blast eating and sight seeing. I absolutely love it! This bread totally reminds me of mardi gras! I love how colorful and festive it is. Have a great week Christin. 🙂

  8. Someone always brings in a store bought king cake to work, but I don’t ever see the appeal. To me, it is always dry and pretty tasteless. But if this monkey bread were in front of me, I wouldn’t be able to stop. The perfect way to celebrate mardi gras!

  9. The king cake sounds like a great tradition, but when you can have a monkey bread cake, it doesn’t sound worth it! Your cake looks so delicious and fun!

  10. I’ve never been to New Orleans but every time I see that festive icing/sprinkle combination, you can’t help but think Mardi Gras. : ) This type of monkey bread sounds do-able and you are right – who doesn’t love biscuits!

  11. My jaw is on the floor, I tell you.
    The icing, the butter mixture, the biscuits, the sprinkles… how did you get to fit so much deliciousness in a dessert? This looks like the most scrumptious thing ever, oh wow.
    Have a nice day Christin! x

  12. Great recipe Christin! Love how pretty your monkey bread looks with all the icing and sprinkles – so festive and perfect for Mardi Gras:)

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