The Big EASY King Cake

Well, if you’re sticking to the calendar, the King Cake season is coming to an end soon. I hope you’ve had a chance to enjoy one, but if not, I’ve got a super easy CHEAT recipe (using canned biscuits) for making one at home between now and Tuesday. Check it out below. 

(Note about this photo: this is the BEST King Cake I’ve ever had. EVER. Sadly I don’t know much about it, who made it, who bought it, etc. but I’m on a mission to find out! It was several years ago at a party in New Orleans…stay tuned!)

Also, if you’re still new to the whole King Cake thing, check out Gerard Paul’s post here on the history of the king cake: from its early roots in Rome, to its adoption for the Epiphany and Carnival, to its popularity in France, Spain, and the Gulf Coast of the U.S. And if you were born eating King Cake, you may still learn something new!

Enjoy! And laissez les bon temps rouler!

 

The Big Easy King Cake

Yes, you should always make it from scratch. HOWEVER, sometimes life doesn’t allow that and this recipe is pretty darn easy and quick for those CRAZY times in life. 

  • 1 (16 oz) can of biscuits (regular, not the layered kind but the regular…we use “Grands”)
  • 1/4 cup melted butter
  • 1/4 cup sugar
  • 1 tablespoon cinnamon
  • (You can even skip all the above ingredients and just buy canned cinnamon roll dough! That’s even easier!)
  • Canned cream cheese frosting or glaze
  • Yellow, Purple, Green Sprinkles or Colored Sugar

Preheat oven to 325 degrees. Line a cookie sheet with foil. (You can skip this, but it makes clean up easier.) Open the biscuits and lay them flat on the foil. Press them/roll them into a large circle (about 12 inches).

Paint the dough with butter, then mix sugar and cinnamon together and sprinkle evenly over dough. Roll the dough up like a jelly roll and pinch as tightly as possible to seal. Shape the roll into an oval. Bake for 35 minutes. Let cool slightly, then spoon icing/glaze over top and let it fall down sides. 

Lift up one area and press the baby into the cake. (DON’T put the baby in until after you cook it, you don’t want a melted baby in the cake!)

Sprinkle sugar or sprinkles on top. 

(This is the recipe for the traditional king cake flavor – cinnamon. Other options include filling it with pecans, cream cheese icing, chocolate, fruit, etc. before you roll it.)

 

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