Take-out Tuesday, Cinnamon Roll King Cake

the Painted Apron

7 years ago

Fat Tuesday is next week, so you might want to celebrate with a king cake that’s so easy to make you will have plenty of time for catching beads and moon pies!

This is a “not really cooking” recipe, it’s basically just opening a couple of cans and adding some sugar

It’s monkey bread style with cut up cinnamon rolls

The dough pieces get a sugar “bath”

Then they are baked in a bundt pan

Time depends on your oven and pan, check often after the first 10 minutes

Only cool the cake for a minute or two before turning it carefully out of the pan

You want the cake to be warm so the icing will drip and run

Look at those lovely icing pools!

Now sprinkle with colored sugars in Mardi Gras purple, green and gold

Justice, Faith, & Power

I have faith that you will do justice to this cake, and it will test your will power !

I adapted this recipe from one I saw on MomDot

Cinnamon Roll King Cake

Course Bread, Breakfast, Brunch

Cuisine American, French

Keyword bundt cinnamon roll cake, cinnamon rolls, easy king cake, King cake, Mardi Gras

Servings 8

Equipment

Bundt pan

Ingredients

2 cans Pillsbury cinnamon rolls with cream cheese icing
1/4 cup granulated white sugar
green, purple and gold sparkling decorating sugar

Instructions

Preheat oven to 350. Grease bundt pan.
Cut rolls into 1/6s. Place dough into a large ziplock bag or bowl and add white sugar. Toss or shake to coat dough pieces. Arrange dough into an even ring in pan. Bake for 10 minutes and check dough. Continue to bake, checking every few minutes until dough is just done. Do not over bake or cake will be dry. Time will depend on your pan and your oven.
When cake is done, remove from oven and let cool 1-2 minutes. Carefully invert pan onto cake plate and tap gently to release cake from pan. Immediately dollop icing onto the top of cake, letting it run and drip down the sides. Sprinkle with sparkling sugars. Store at room temperature in a cake dome. Cut into slices to serve.