Well, to be honest, I was afraid to have another dud, so I decided to really cheat. I made Monkey Bread in a Bundt, turned it out, covered it with powdered sugar icing and sprinkles and Ouala! King Cake! Sandra Lee, you ain't got nothing on me!!!
Anyways, it came out cute and tasted like a giant cinnamon roll, as it should. Monkey Bread, that is. I've never had King Cake, 'cause every recipe I have found is too difficult for my meager kitchen and it's not like it's a popular commodity here in Charleston.
Monkey Bread
1/2 cup sugar
1 tsp ground cinnamon
2 cans Pillsbury Grands Homestyle buttermilk biscuits
1/2 cup chopped walnuts or pecans
1 cup packed brown sugar
3/4 cup butter, melted
Heat oven to 350 degrees
grease 12-cup fluted pan really well.
Cut biscuits into quarters.
put gran. sugar and cinnamon into a large ziploc bag
put biscuits into said baggy, close tightly, and shake, shake, shake your biscuits!!
put biscuit bits into pan with some nuts sprinkled as you go
melt butter, stir in brown sugar, pour mixture over biscuits...
it looks like it's going to be too gooey, but it won't, it will be perfect!!
cook for 28-32 minutes (until the center doesn't look like uncooked biscuit)
I made a powdered sugar/teeny bit of milk icing to go on top, once it cooled a little bit
sprinkles, sprinkles, sprinkles!
