Easy Cinnamon King Cake
2 or 3 – 9.5 oz pkg refrigerated cinnamon rolls (store brand) NOT Pillsbury
Colored sugar (green, yellow, purple)
Preheat oven to 375°. Unroll each cinnamon roll to make 16 individual strips. Start braiding with 3 strips adding more cinnamon roll pieces when needed to make one long braid. When you finish braiding all the cinnamon rolls, form braid into a circle or oval and bake on Baking Stone for about 15 minutes. Drizzle with glaze and decorate with colored sugar. (see glazed ingredients on next recipe)
Mardi Gras Filled King Cake
1 pkg (8 oz) cream cheese, softened
1/3 cup powdered sugar
½ tsp vanilla extract
2 pkg (8 oz) refrigerated crescent rolls
1 cup lemon pie filling (your choice; lemon matches the mardi gras colors)
¼ cup powdered sugar
Milk or juice
1 Tbl (per color) Yellow, green, purple food coloring
Preheat oven to 350°. Beat cream cheese, sugar and extract together until smooth. Separate crescent roll pieces of dough and arrange the pieces on 15-inch stone with long points in center. Push the dough together to cover the stone, leaving center open.
Spread cream cheese mixture over dough. Top with pie filling. Fold dough around outer edge and also fold tips of dough in center. Bake for 25-30 minutes or until golden brown. Mix together powered sugar and juice with Mini-Whipper until smooth. Put sugar in ziploc and add green food coloring, knead well until blended. Repeat for each color. Drizzle with glaze, and then decorate with sugar alternating Mardi Gras colors.
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