Mardi Gras season is here, and that means King Cake. I have several variations — this quick and easy version and a more traditional one. Now here’s one more. My other pull-apart breads have been so popular, I wanted to offer one more take on the King Cake with that in mind.

King Cake pull-apart bread

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Ingredients

• 2 (16.3-ounce) can flaky layers refrigerated biscuits
• 1 cup sugar
• 2 teaspoons ground cinnamon
• 2 ounces cream cheese
• ½ cup powdered sugar
• 1 tablespoon heavy cream or milk (but heavy cream sure does taste better)
• purple, green, and yellow decorating sugar

Instructions

• Preheat the oven to 325 degrees and spray a Bundt pan with nonstick cooking spray.
• Open the biscuits and separate them. Cut each biscuit into quarters.
• Combine the sugar and cinnamon in a gallon size zip-top bag and add the biscuits. Seal the bag and toss to coat the biscuit pieces. Place the coated biscuit pieces in the prepared pan evenly, discarding any leftover sugar in the bag. Bake for 45 to 55 minutes, or until the biscuits are cooked through. Cool in the pan for 10 minutes then invert over a serving dish and allow to cool some.
• To make the icing, place the cream cheese in a microwave safe dish and microwave it for 15 to 20 seconds or until nearly melted. Combine the powdered sugar and heavy cream (or milk if you don’t have heavy cream) with the melted cream cheese. Add a sprinkle of powdered sugar if it’s too thin or a drop or two of milk if it’s too thick. Drizzle the icing over the partially cooled bread and then decorate with the colored sugar. Serve warm.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out The Southern Bite Cookbook.