KING CAKE MONKEY BREAD
Makes 1 (15-cup) loaf
¾ cup granulated sugar
2 teaspoons ground cinnamon
2 (16.3-ounce) cans refrigerated biscuits, quartered and rolled into balls
½ cup unsalted butter
⅔ cup firmly packed light brown sugar
¼ cup maple syrup
¼ cup golden rum
1 cup sliced almonds
Rum Butter Glaze (recipe follows)
Garnish: colored sanding sugar, sprinkles
1. Preheat oven to 350°.
2. In a large bowl, stir together granulated sugar and cinnamon. Working in batches, toss biscuit balls in sugar mixture, coating completely; shake off excess. Reserve remaining sugar mixture.
3. In a small saucepan, melt butter over medium-high heat. Stir in brown sugar, maple syrup, and rum; bring to a boil. Stir in reserved sugar mixture; cook until sugar is melted.
4. Spray a 15-cup Bundt pan with baking spray. Drizzle one-fourth rum syrup into prepared pan; sprinkle ¼ cup sliced almonds in pan, and arrange one-third biscuit balls in pan. Repeat layers twice. Top with remaining rum syrup and remaining almonds.
Bake until biscuits are cooked through, about 35 minutes. Let cool in pan for 10 minutes; invert onto a serving platter. Spoon Rum Butter Glaze over monkey bread. Garnish with
