Easy Mini King Cakes

Recipe submitted by: Amy Pickett

Recipe courtesy of:

No Mardi Gras season is complete without a king cake.
cook 4

What's in it


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)

How to cook it


  • Preheat oven to 375F.
  • Remove cinnamon roll dough from the can and separate the rolls.
  • Unroll 2 sections into strips. Stack them and pinch them together at one end.
  • Loosely “braid” the strips.
  • Shape the braid into a circle and pinch ends to keep its shape. Repeat with remaining 6 strips to form 4 mini king cakes.
  • Bake on a grease cook sheet for 10-12 minutes. Transfer to a wire rack to cool.
  • 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
  • Spoon icing onto cooled cake and sprinkle with the color sugar, making sure each cake has all three colors.