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  • Louisiana Cookin'

    Piece of Cake

    Dec 01, 2020 6 minutes
    photography by mac jamieson
    recipe development by laura crandall
    food styling by megan lankford
    styling by courtni bodiford

    EASY CINNAMON ROLL KING CAKE

    MAKES 10 TO 12 SERVINGS

    Transform canned cinnamon rolls into a beautiful king cake with this simple recipe.

    2 (17.5-ounce) cans refrigerated cinnamon rolls with cream cheese icing*
    Yellow, green, and purple sanding sugars

    1. Preheat oven to 350°. Line a baking sheet with parchment paper.

    2. Gently separate cinnamon rolls, making sure they are even and still rolled tightly; pinch ends to seal, if needed. Refrigerate icing packets. Place cinnamon rolls, one at a time, on prepared pan to form a circle, overlapping about 1 inch, making sure seam is down against parchment and covered by next cinnamon roll. (Final width of circle will be 10 inches.)

    3. Bake until golden brown, 25 to 30 minutes. Let cool on pan for 15 minutes. Remove from pan, and place on a serving platter. Serve warm or at room temperature. Cover with icing and sanding sugar before serving.

    *We used Pillsbury™ Grands!™ Cinnamon Rolls with

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