Laissez les bon temps rouler with these delicious Mini Mardi Gras Cinnamon Rolls. They have all the flavor of a traditional King Cake in a deletable small package!
Fat Tuesday is only two days away, and I still have at least one more Mardi Gras themed recipe that I want to make after this one. The inspiration for these Mini Mardi Gras Cinnamon Rolls actually started out as King Cake Bites. Last weekend I tried a that recipe using refrigerated crescent roll dough as opposed to a homemade yeasted dough. While the recipe looked easy and delicious, it was anything but good. In fact, I ended throwing out the whole lot without even bothering to decorate them. It turns out that the taste of the crescent roll dough was – well let me just say is not the same as the taste of homemade yeasted dough. Therefore, I found myself back at square one.
I’ve made cinnamon rolls before. In fact, the king cakes that I’ve made are really nothing more than giant cinnamon rolls.
I used the following ingredients for the dough: Milk, eggs, room temperature unsalted butter, bread flour, salt, sugar and yeast.
I added the ingredients in the order listed to the pan of my bread machine and started it on the dough cycle. As soon as the kneading had ended I removed the dough from the bread machine. I then placed it into an oiled 8-cup measuring cup, covered it with plastic wrap. Then, I put it in the refrigerator to stay over night. From previous experience, I knew that cold dough was much easier to work with than room temperature dough.
The next morning, I prepared the two fillings. The first was a mixture of cream cheese and confectioners’ sugar. The second was a mixture of brown sugar, ground cinnamon and melted butter.
With the fillings made, I removed the dough from the refrigerator. I punched it down, and dumped it onto a floured piece of wax paper. I pretty consistently use wax paper when working with yeasted dough because it minimizes the mess and is easily disposed of. Anyway, I cut the dough into 4 pieces that were roughly 10 ounces each.
Working with one piece at a time, I rolled the dough into a rectangle that was roughly 12-inches by 7-inches. Using an offset spatula, I spread some of the cream cheese mixture on the rectangle. I made sure to leave about 1-inch free on one of the long edges (this is the edge that I will seal). Then, I spread the cinnamon/sugar mixture on top of the cream cheese. Again, I left about 1-inch free on one of the long sides. Starting with the opposite long side, I carefully rolled the dough in jelly roll fashion. Then, I sealed it by pinching the dough together. Finally, I cut the log into 12-inch pieces.
While the cinnamon rolls were baking, I made the frosting, which consisted of cream cheese, unsalted butter, vanilla extract and confectioners’ sugar.
When the cinnamon rolls came out of the oven, I transferred them to a wire cooling rack. While they were still warm, I spread the cream cheese frosting on the top, and decorated them with a sprinkling of purple, green and yellow cake sparkles.
The recipe actually makes 48 mini-cinnamon rolls, which is a lot. Therefore, I only baked one of the pans, and froze the other for later use. Oh my – talk about good! These little gems are incredible. Yum!