Happy Almost Mardi Gras! Every January 6th kicks off the official King Cake season and Carnival. I wrote a guest post, ‘Tis the season of King Cakes, over at Charlotte Riggle’s blog for all 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: mix ½ c. granulated sugar + 2 tablespoons cinnamon
- 1 Plastic King Cake Baby (to hide inside, of course!)
- Purple, Green, & Gold sugar sprinkles
- 1 can Pillsbury Cream Cheese Icing
Heat oven to 375 °F (190 °C).
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.
Roll each dough sheet from the shortest side of the rectangle.
Arrange into an oval shape. Press seams together to connect. Bake 20-25 minutes.
Decorate the King Cake
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. If you prefer to make your own icing:
3 cups powdered sugar
4 ounces cream cheese, softened
3 tablespoons melted butter
¼ teaspoon vanilla or almond extract
3 tablespoons milk
Mix all five ingredients in a bowl. The icing should be thick enough to slowly drip from a whisk or spoon. Drizzle over the warm cake.