Celebrating Mardi Gras with a Twist on this Classic
If you search online for “the best king cake to order,” I promise you will find tons and tons of results. It’s a title that’s very competitive in New Orleans and all of Louisiana.
I started there to order one, then I realized I wanted to try to make one myself. They couldn’t be that difficult, right? Wrong. It’s more of a bread than it is a cake and involves yeast, rising, and a bit more time than I really had to devote to the craft. Plus, I knew I probably couldn’t come close to making one as delicious, so I decided to think outside the box (click here for last year’s Mardi Gras cupcakes).
That’s when this so-easy-it-should-be-banned recipe came up. It’s so unbelievably simple.
Here’s what you’ll need:
1 package of cinnamon rolls (find one with icing or make a simple Royal Icing)
Sprinkles: purple, green, and yellow (or gold)
Pulling everything together:
Separate each of the cinnamon rolls. For each one, unroll it and twist it into a circular shape to form mini king cakes.
Bake according to the directions on the package.
Drizzle the glaze or your Royal Icing over the top of each mini king cake. Then, sprinkle purple, green, and yellow/gold alternating stripes.
Pick one of the cinnamon roll king cakes and discreetly slice an opening in the bottom to place the plastic baby.
Whoever gets the plastic baby gets to make the king cake next year. Laissez les bons temps rouler!
This post contains affiliate links, but all are tried and true Magnolia Stripes favorites.
