Sunday, March 01, 2009

Mini, Individual-Sized King Cakes

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!

8 comments:

  1. MMMMM....looks appetizing!!!

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  2. How pretty are these! So festive! Love your creativity!

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  3. They are tiny bites of King Cake goodness Sophie!

    Thank you Donna-FFW, I am not a baker, so I have a lot to learn from the real pro, YOU!

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  4. Thanks for the lesson in Vietnamese history-very interesting!

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  5. You're welcome DJ Karma, thanks for visiting!

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  6. wow, who would have thought you can make this out of a can! I didn't even know they had cinnamon rolls with glaze in a can... this looks dangerous, kinda like the evil 5 minute chocolate cake.

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  7. There are wonderful discoveries in the refrigerated dough section Foodhoe!

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  8. These were absolutely perfect!! I made them this morning and had to finally hide the last one, so my husband didn't eat them all. Very creative and easy to make. I shared your recipe on my own blog, using my own photos. I hope this is okay? I included a link to your post at the end of the recipe giving you credit. Let me know if this is an issue and I can remove it.

    Happy Fat Tuesday!!

    http://www.nocarbleftbehind.blogspot.com/

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