Super Easy Mardi Gras King Cake Recipe

Shortcut Mardi Gras King Cake Southern Bite

WEBJan 9, 2024 · Bake for 25 to 30 minutes or until the cinnamon rolls are no longer gooey. Turn out onto platter to cool. In the meantime, mix the two …

Rating: 4.8/5(9)
1. Preheat your oven to 350°F and spray a Bundt or tube pan with non-stick cooking spray.
2. Pop open the cinnamon roll tubes and remove the icing. Then line the bottom with the rolls. You may have to squeeze them in there.
3. Bake for 25 to 30 minutes or until the cinnamon rolls are no longer gooey.
4. Turn out onto platter to cool.

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Easy King Cake Mom Loves Baking

WEBFeb 23, 2017 · Bake according to package instructions. Let cool. Frost with the buttercream that comes with the cinnamon rolls. Add yellow, green …

1. Preheat oven to 375°F.
2. Place cinnamon rolls sideways on a large cookie sheet that has been greased or lined with a silicone mat. Arrange cinnamon rolls in a circular pattern. It should look like a flower when you're done. Press down on cinnamon rolls with your hand to flatten them slightly.
3. Bake according to package instructions. Let cool.
4. Frost with the buttercream that comes with the cinnamon rolls. Add yellow, green and purple sugar. Serve immediately or store covered for up to 24 hours at room temperature. It is best when eaten the first day.

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Mardi Gras King Cake No Stand Mixer Fearless Fresh

WEBFeb 4, 2024 · Instructions. In a large bowl, combine yeast and warm water. Stir and let sit for 10 minutes, or until foamy. Add the salt, sugar, lemon …

1. In a large bowl, combine yeast and warm water. Stir and let sit for 10 minutes, or until foamy.
2. Add the salt, sugar, lemon zest, half of the cinnamon, cayenne, and milk to a small bowl and stir until combined. Once the sugar has dissolved, pour the milk mixture into the yeast, mixing well. Add the eggs, one at a time, mixing until they are incorporated. Add the flour in quarters until it is all mixed in and you've got a sticky dough.
3. Now’s where you get your hands dirty! Stick your hands into the bowl and knead the dough for 10 minutes, until it is elastic and not nearly as sticky as it was when you started. Add the cubed butter and knead it into the dough, acting quickly so that as little of it melts as possible. You’ll likely have a big, buttery mess on your hands – that’s fine. Just make sure the butter is well incorporated into the dough. Form the dough into a ball.
4. Lightly spray down a clean bowl with non-stick cooking spray. Add the dough ball, rolling it around so that it’s completely coated with oil. Cover the bowl with a kitchen towel and leave in a warm room for 1 hour. The dough should double in size. After an hour has passed, punch down the dough and cover again with a kitchen towel. Place in the refrigerator overnight to rise again.

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