Mardi Gras King Cake Wreath (Print View)

A festive cinnamon roll wreath blending King Cake flavors with colorful Mardi Gras accents.

# Components:

→ Dough

01 - 2 cans refrigerated cinnamon roll dough with icing, 8 oz each

→ Filling

02 - 2 tablespoons unsalted butter, melted
03 - 3 tablespoons light brown sugar
04 - 1 teaspoon ground cinnamon

→ Glaze & Decoration

05 - Reserved icing from cinnamon roll cans
06 - Purple, green, and gold sanding sugar or sprinkles
07 - Optional: small plastic baby figurine

# Method:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Open the cinnamon roll cans and separate the rolls. Unroll each cinnamon roll into a strip.
03 - Brush each strip lightly with melted butter, then sprinkle with brown sugar and cinnamon.
04 - Twist each strip gently and form a large circle on the prepared baking sheet, overlapping and pinching ends together to form a continuous wreath.
05 - Bake for 22 to 25 minutes, or until golden brown and cooked through.
06 - Cool the wreath on the baking sheet for 10 minutes.
07 - Drizzle the reserved icing evenly over the warm wreath.
08 - Immediately sprinkle the icing with purple, green, and gold sugars in alternating sections for a festive appearance.
09 - Gently tuck a plastic baby figurine under one of the rolls after baking and before serving.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when you actually spent maybe thirty minutes total.
  • The combination of warm cinnamon, gooey icing, and those jewel-toned sugars tastes like Mardi Gras feels.
  • Your kitchen will smell so good that neighbors might actually knock on your door.
02 -
  • The icing needs to go on while the wreath is still warm or it won't stick and pool properly, so don't wander off after it comes out of the oven.
  • Separate your colored sugars into small bowls before you start icing, because once you begin, you'll move fast and fumbling with containers will waste precious time.
03 -
  • Let the wreath cool for exactly ten minutes before icing, it's the sweet spot where it's still warm enough for the icing to flow but set enough not to crumble.
  • If your kitchen is cold, the icing will set faster, so work in sections and sprinkle colors as you go rather than trying to do it all at once.
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