Cinnamon Roll King Cake
At the end of the last year (once the holiday season work burnout had passed), I took a step back to reevaluate the type of content that my audience responded to the most across all of my platforms. Ultimately I came to the conclusion that I would:
a) get back to my recipe developer roots
b) lean into smaller holidays and events
c) lean even more into the larger holidays
With that said, Mardi Gras is such a fun day to embrace! It’s filled with so much history and traditions that the kids enjoy learning about. For the second year in a row, I have made this Cinnamon Roll King Cake. It’s incredibly easy to make and only requires a few simple ingredients. All I did was swap cinnamon rolls for biscuits from my go-to Monkey Bread recipe. Plus, you can make it any time of the year by swapping out festive sprinkles, or excluding sprinkles altogether.
Wishing everyone a happy Fat Tuesday and Mardi Gras!
Ingredients
- 2 - 12 oz cans of cinnamon rolls with icing
- 1/4 cup butter, melted
- 1/3 cup light brown sugar
- Purple, Green and Yellow sprinkles or sanding sugar
Instructions
- Preheat oven to 350 degrees F, then spray bundt pan with non-stick cooking spray.
- Drizzle 1/3 of the melted butter and sprinkle 1/3 of the brown sugar in the bottom of the pan.
- Take cinnamon rolls out of package and set icing aside. Lightly flatten cinnamon rolls, then place all the way around the inside bottom of the pan.
- Repeat 2 more times by layering the butter and brown sugar, then cinnamon rolls.
- Bake 25-30 minutes.
- Let cool in pan for 5 minutes, then turn upside down onto plate or cake stand to completely cool.
- Microwave icing for 7-10 seconds, then pour overtop of the cooled cake. Immediately pour sprinkles onto icing, alternating the three colors.
