Hey folks! The first of the Mardi Gras parades have begun and carnival season is upon us. A few weeks back I posted a recipe for a Mardi Gras King Cake that was a little more traditional and quite a bit more involved. This one, though, is super easy and will allow you to put some Mardi Gras color on your table in no time.
Using prepackaged cinnamon rolls, this recipe isn’t quite as authentic, but it does the trick and tastes great! It’s great for a fun breakfast too.
I truly love Mardi Gras. There’s just something about folks going crazy over some cheap plastic trinkets that gets me excited. Now, don’t get me wrong, I’m not talking about bearing any body parts for beads. I’m talking about the more family friendly version of Mardi Gras you’ll see in Mobile or at some of the smaller local parades.
- 2 (17.5-ounce) cans of jumbo cinnamon rolls with icing (each tube has 5 rolls)
- 2 oz cream cheese
- sugar crystals in purple, yellow, and green
Preheat your oven to 350°F and spray a Bundt or tube pan with non-stick cooking spray.
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.
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 icing packets with 2 ounces of softened cream cheese.
Once the cake is cool, spread the icing and decorate with alternating sugar colors.