Here is another recipe as a part of my "Foodbuzz 24, 24, 24: Celebrating Mardi Gras, with Vietnamese flair" post!
Mini, Individual-Sized King Cakes
1 can of refrigerated cinnamon roll dough, with glaze
unflavored green sugar crystals (not lime-flavored)
unflavored purple sugar crystals (not grape-flavored)
unflavored sugar crystals (not lemon-flavored)
Pop open the canister containing the cinnamon roll dough. Separate the dough portions, and unravel each cinnamon bun. Then, taking the length of the unraveled cinnamon dough, bring together both ends, folding the dough in half lengthwise, and twist the dough loop and pull into a braided rope. Then, bring the ends of the twist together, to form a round, braided O-shaped bread, which should be about the size of your palm.
Spray a baking sheet with cooking spray, and follow the instructions on the package to cook the small cakes.
Then, glaze the finished cakes and sprinkle the cakes with alternating colors of green, purple, and yellow sprinkles.
If you have a King Cake baby, slip it inside one of the finished King Cakes (we do not want the plastic to melt) and cover it up discreetly and patch it up with frosting.
I hope you enjoy this New Orleans recipe, perfect for Mardi Gras celebrations!