Mardi Gras King Cake Wreath (Print Version)

A festive cinnamon roll wreath blending classic King Cake spices with vibrant Mardi Gras sugars.

# What You’ll Need:

→ Dough

01 - 2 cans (8 oz each) refrigerated cinnamon roll dough with icing

→ Filling

02 - 2 tablespoons unsalted butter, melted
03 - 3 tablespoons light brown sugar
04 - 1 teaspoon ground cinnamon

→ Glaze and Decoration

05 - Reserved icing from cinnamon roll cans
06 - Purple, green, and gold sanding sugar or sprinkles
07 - 1 small food-safe plastic baby figurine, optional

# How-To Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Open the cinnamon roll cans and separate the rolls. Unroll each cinnamon roll into a strip.
03 - Brush each strip lightly with melted butter, then sprinkle with brown sugar and cinnamon.
04 - Twist each strip gently and form a large circle on the prepared baking sheet, overlapping and pinching ends together to form a continuous wreath.
05 - Bake for 22 to 25 minutes, or until golden brown and cooked through.
06 - Cool the wreath on the baking sheet for 10 minutes.
07 - Drizzle the reserved icing evenly over the warm wreath.
08 - Immediately sprinkle the icing with purple, green, and gold sugars in alternating sections for a festive appearance.
09 - Gently tuck a food-safe plastic baby figurine under one of the rolls after baking and before serving, if desired.

# Expert Hints:

01 -
  • It looks like you spent hours in the kitchen when you really just twisted some dough and let the oven do the work.
  • The purple, green, and gold sugars make your dessert table actually look like New Orleans showed up for the party.
  • Cinnamon roll dough means there's zero chance of this failing, even if baking makes you nervous.
02 -
  • The icing that comes with the rolls is thin and quick-setting, so if you wait too long after pulling the wreath from the oven, the icing will be hard before you can drizzle it and the sugars won't stick.
  • Unrolling the cinnamon roll strips gently keeps them from tearing, which matters because tears can let filling escape during baking and cause dry spots in your finished wreath.
03 -
  • Don't skip the brush step—that melted butter creates a seal that keeps the brown sugar and cinnamon from falling off the dough as it bakes.
  • The moment you pull this out of the oven is your window to make everything stick and shine, so have your icing and sugars ready before you even open the oven door.
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