It’s officially King Cake Season! Last year I wrote a guest post, ‘Tis the season of King Cakes, over at Charlotte Riggle’s blog for you food and culture buffs.
Today I want to share another easy King Cake recipe. The recipe in my book, THE KING CAKE BABY, uses frozen bread dough with a cinnamon-sugar filling and includes a recipe for making a Cream Cheese icing. In this recipe I use three Pillsbury Crescent Dough Sheets, the cinnamon-sugar mix, and a can of Pillsbury Cream Cheese icing. Easy peasy! The only thing easier than making this King Cake is picking one up at your favorite grocery or bakery.
Pillsbury Crescent Dough Sheet King Cake Recipe
3 Pillsbury Crescent Dough Sheets
Cinnamon sugar mixture: ½ c. granulated sugar + 2 tablespoons cinnamon
1 Plastic King Cake Baby (to hide inside, of course!)
Purple, Green, & Gold sugar sprinkles
Optional fillings: fruit pie filling, or Nutella, or almond paste
1 can Pillsbury Cream Cheese Icing
Cover a baking pan with parchment paper or use a nonstick cookie sheet. Unroll dough sheets and sprinkle each with about a tablespoon of the cinnamon-sugar mix.
Arrange into an oval shape. Press seams together to connect. Bake according to directions on Pillsbury package.
Soften ½ can of Pillsbury Cream Cheese icing. Have purple, green, gold sprinkles handy.
While the cake is still warm, pour icing on top. Alternate with purple, green and gold colored Mardi Gras sprinkles.
Hide a plastic King Cake Baby in the underside of the cake. Before eating, check to see if you got the baby!
Click Mardi Gras King Cake from Pillsbury Dough Sheets to download the recipe.
And if any of you need a gluten free recipe, see this Red Mill cinnamon roll recipe.
Please follow and like us: