Mardi Gras King Cake Wreath (Print)

A festive wreath blending classic King Cake and cinnamon roll flavors with colorful sugars and sweet glaze.

# Components:

→ Dough

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

→ Filling

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

→ Glaze and Decoration

05 - Reserved icing from cinnamon roll cans
06 - Purple, green, and gold sanding sugar or sprinkles
07 - 1 small plastic baby figurine, optional for tradition

# Directions:

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 sanding sugar in alternating sections for a festive appearance.
09 - Optional: 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 when the whole thing takes less time than a good episode of television.
  • The purple, green, and gold colors are built right into the decorating process, so there's zero stress about presentation.
  • Every bite tastes like you combined the best part of King Cake with the comfort of a cinnamon roll, no compromise.
02 -
  • Don't skip cooling the wreath for those 10 minutes—the structure needs that time, or the whole thing will be too delicate to move or serve.
  • Apply the icing while the wreath is still warm but not piping hot, so it spreads without running completely off the sides.
  • The sanding sugar sticks best immediately after icing, so have it ready before you start drizzling or you'll miss the window.
03 -
  • If your cinnamon rolls come with separate icing packets, you can mix them with a splash of milk to make it more drizzly and easier to spread evenly across the warm wreath.
  • Keep your sanding sugar in a small bowl right next to the oven so you can sprinkle it the exact second that icing is applied—timing is everything here.
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