mini king cakes!

Happy Mardi Gras!

Mini King Cakes

I can’t tell ya how much I wish I were in New Orleans today! So so much. It’s one of my top 5 favorite cities in the US and I miss it often. Such a beautiful place, great culture & sites.  So while friends and strangers celebrate with Hurricanes & Hand Grenades, necks full of beads and tummies full of King Cakes I celebrated by making a miniature version of a classic food during Mardi Gras season.

I made mini King Cakes! Yes, they are super adorable and very yummy. These are so easy to make and perfect for that last-minute thing to make for the Mardi Gras party at work or a friend’s home.   They are almost homemade, we’re going to cheat a little and use some pre-made items… but that’s okay!

baby king cakes

baby king cakes

They should look similar to this after baked. If you plan to add a small plastic baby or bean nows the time to do it. I added one between the spirals.

baby king cakes

Frost! Yum

baby king cakes

It’s best to frost them while still warm so the icing melts down the sides all gooey and delicious like.

baby king cakes

Add sprinkles right away! I recommend icing then sprinkling one cinnamon roll at a time so the icing doesn’t harden before you add sprinkles.

Tip: I iced my mini king cakes on a cooling rack over a baking sheet. This allows the icing to melt over without cooling and hardening at the bottom and hardening that way.

Mini King Cakes

Ingredients:

  • Packaged cinnamon rolls with icing
  • Powdered sugar
  • Vanilla
  • Green, yellow & purple sugar crystals

Recipe:

  1. Split a cinnamon roll in half and gently roll into a long roll. Do this with both pieces then put both pieces together and twist. Attach twisted roll at the end by pinching the dough together. Continue this process with all the cinnamon rolls.
  2. Place rolls on parchment paper on a baking sheet and bake according to package directions.
  3. While mini king cakes are baking prepare your icing.  Mix two cups of powdered sugar with 2 Tbsp. water. Blend together with a fork. Add 1/2 tsp. vanilla and blend. Add the contents of the icing cup that’s included in the cinnamon roll package and blend again. You want the icing to pour off your fork when you lift it from the bowl. Add more water if needed in very small increments (like drops of water). Open the containers of sprinkles and have them ready to go and if you’re adding a plastic baby to one get that ready as well.
  4. When mini king cakes are finished baking pull out of oven and transfer rolls to the cooling rack that’s placed on top of a baking sheet. Do this shortly after as you want to add icing while they are still warm.  Add the small plastic baby between the twists of one of the cakes.
  5. Add icing to one mini king cake at a time. Dip your fork into the icing and drip it over the  mini king cake. Be generous with the icing.  Sprinkle a row of purple, green and yellow sprinkles going around the king cake and let dry. Repeat with all the cakes until finished.

 

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