King Cake cinnamon rolls are a twist on a typical Mardi Gras King Cake! The light and sweet rolls’ colored sugar adds a festive touch to any breakfast, brunch or afternoon snack!
Recently I received a taste of the south cooking magazine and one of their features was twists on the traditional King Cake for New Orleans Mardi Gras celebrations.
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Although their cinnamon rolls were made individually, I thought how easy it would be transform my homemade cinnamon rolls into King Cake Cinnamon rolls!
King Cake Cinnamon Rolls
inspired by a taste of the south idea/recipe from my cinnamon rolls ~ makes 12 rolls
Make the cinnamon rolls as directed on the printable recipe card below.
Make the dough
Roll the dough, fill and cut the rolls.
Proof the King Cake cinnamon rolls
Then bake them.
Make the icing and spread it on.
Decorating the King Cake Cinnamon Rolls
Immediately sprinkle with purple, yellow/gold and pale green sanded sugar.
(Note: I used white sanding sugar and food coloring to color mine.)
Continue in strips until covered.
Enjoy right away or keep covered until serving.
The latter may be difficult to do and I don’t actually recommend it!
King Cake cinnamon rolls are so soft and delicious when they’re fresh!
Have a wonderful Mardi Gras and check out my other recipes, like Swedish Semlor, Italian cioffe and British Shrove Tuesday pancake recipes below!
- 1 packet (1/4 oz) of yeast (I have used less with perfect results)
- 1/2 cup (4 oz) warm water (105-115ÂșF)
- 1/3 cup (2 1/2 oz) sugar (plus 1/2 tsp)
- 1/2 cup (4 oz) warm milk (I use buttermilk)
- 1/3 cup (2 1/2 oz) melted butter
- 1 tsp salt
- 1 egg, slightly beaten
- about 4 cups (17 1/2 oz) all purpose flour (more or less to attain a firm, yet slightly sticky dough)
- 1/4 cup (2 oz) melted butter (good quality, like Kerrygold) plus more for trays
- 1/2 cup (3 1/2 oz) brown sugar
- 1/4 cup (2 oz) sugar
- 1 1/2 tsp cinnamon
- 1/4 cup (2 oz) good quality butter (I love Kerrygold, and it's most important in the icing!)
- 1 1/2 cups (6 1/2 oz) powdered sugar
- 1/2 tsp vanilla
- 1 to 2 tbsp warm milk or water
- Brush the inside of two 8" or 9" round tins, or a 9" x 13" tray with melted butter.
- Stand mixer (or by hand) instructions: place the water, yeast and 1/2 teaspoon of sugar in a large mixing bowl and set aside. Combine the milk, 1/3 cup of sugar, melted butter, salt and egg in another bowl or measuring jug. Stir this mixture well, then add to yeast and water in bowl.
- Add half the flour and beat until smooth, using the dough hook. Add the remaining flour until the dough is firm, but will be slightly sticky. Cover, and let rise until doubled in size.
- Punch down dough after it has risen and let rest for 5 minutes.
- Meanwhile, mix the cinnamon with the brown and white sugar in a small bowl.
- Roll out the dough with rolling pin into a 7" x 10" rectangle. Spread the 1/4 cup melted butter on the dough, then sprinkle with the cinnamon sugar mixture, going almost to the edges. Pinch the edges to seal. Roll the dough, starting from the longest edge (see below.)
- Cut into quarters using dental floss (unflavored), then cut each quarter into 3 equal pieces. Place into two 8" or 9" round buttered tins or a rectangular baking tray, and place in oven (unheated) for about half an hour or until doubled in size.
- Once risen, remove from the oven and preheat oven to 350ºF.
- When ready, place the rolls in the center of the oven and bake for 20 to 25 minutes.
- While the rolls are baking, make the icing.
- Mix all the icing ingredients together, until it has a smooth spreading consistency.
- The rolls will rise and be golden brown when ready. While still a little warm, spread with the icing.
NOTE: I made these homemade cinnamon rolls in my stand mixer. If you are using a bread machine, simply put all the wet ingredients in first, and top with the flour, placing the yeast in a well in the center and run on 'dough cycle'.
Nutrition Information:Yield: 12 Serving Size: 1 roll
Amount Per Serving:Calories: 237Total Fat: 2.5gCarbohydrates: 51gProtein: 3g
PIN FOR LATER!