Easy Mini King Cakes

Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.imnotthenanny.com/

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No Mardi Gras season is complete without a king cake.

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1 can of refrigerated Pillsbury cinnamon roll dough (recommended)
¼ c powdered sugar
2 tsp milk
Colored sugar crystals in gold, green, and purple (Mardi Gras colors)
Dried red bean or plastic baby (optional)


  1. Preheat oven to 375F.
  2. Remove cinnamon roll dough from the can and separate the rolls.
  3. Unroll 2 sections into strips. Stack them and pinch them together at one end.
  4. Loosely “braid” the strips.
  5. Shape the braid into a circle and pinch ends to keep its shape. Repeat with remaining 6 strips to form 4 mini king cakes.
  6. Bake on a grease cook sheet for 10-12 minutes. Transfer to a wire rack to cool.
  7. While the king cakes cool, make icing by mixing icing from the can with powdered sugar and milk. If icing is too runny, add a teaspoon of powdered sugar. If too thick, a splash of milk
  8. Spoon icing onto cooled cake and sprinkle with the color sugar, making sure each cake has all three colors.

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