Mardi Gras Cinnamon Roll King Cake (Bread Machine)

5 from 5 votes

Mardi Gras Cinnamon Roll King Cake (Bread Machine)

Mardi Gras Cinnamon Roll King Cake is an adaptation of the traditional King Cake. Rather than a dough-filled ring forming the King Cake, this uses cinnamon rolls to form the ring. The bread machine does most of the work.

Prep Time20

Cook Time25

Dough Kneading/Rising2 40

Total Time3 25

Course: Bread, Mardi Gras

Cuisine: Mardi Gras, Southern

Servings: servings

Calories: 265kcal

Ingredients

Dough

2 large eggs
1 cup (8-ounces) milk or enough when added to eggs to total 11.6 ounces of liquid (See Tip 1)
6 Tablespoons (3-ounces) unsalted butter, melted and cooled
¼ cup (1.75-ounces) granulated sugar
1 ½ teaspoons Kosher salt
3 ¾ cups (18.75-ounces) all-purpose flour
2 ½ teaspoons instant yeast

Filling

6 Tablespoons (3-ounces) unsalted butter, melted, divided
1 cup (7.5-ounces) light brown sugar, packed, divided
2 Tablespoons ground cinnamon, divided

Icing

4 ounces cream cheese, room temperature
¼ cup (2-ounces, ½ stick) unsalted butter, room temperature
2 ½ cups (10-ounces) confectioners' sugar
1 teaspoon vanilla extract
Green, Yellow, and Purple Sprinkles
If desired, small plastic baby

Instructions

Dough

Add all dough ingredients to pan of bread machine in order listed. Select dough cycle.
When the dough cycle finishes, transfer the dough to a floured surface. Divide in half, roughly 17.75 ounces each. Wrap half of the dough in plastic wrap and refrigerate to make the second cinnamon roll king cake.
Roll the remaining dough into a 10-inch by 15-inch rectangle.

Filling

Brush dough with 3 Tablespoons of melted butter, leaving a 1-inch border on one of the long sides. Sprinkle with half of the brown sugar and half of the cinnamon, leaving a 1-inch border on one of the long sides.

Cinnamon Rolls

Spray a 10-inch cake pan with non-stick spray; line the bottom with parchment paper. Set aside.
Starting on the non-border long side, tightly roll up the dough. Pinch edges to seal. Cut into 12 cinnamon rolls, approximately one ¼-inches each. Place cinnamon rolls around the outer part of the prepared pan. Place a 4-inch metal ring in the center of the pan. (See Tip 1)
Cover with plastic wrap. Place in a warm location until double in size, about 1 hour. (See Tip 2)
Preheat oven to 350° F.
Bake cinnamon rolls for 20 to 25 minutes, or until deep golden brown. Remove from oven. Allow to cool for 5 minutes. Invert onto a wire rack; remove parchment paper and metal ring. Invert again onto wire rack; place rack in aluminum foil-lined baking pan with sides. If desired, insert a plastic baby into one of the gaps. (See Tip 3)

Icing

Beat cream cheese and butter until smooth. Add confectioners' sugar and vanilla extract. Beat until smooth and creamy. (See Tip 4)
While cinnamon rolls are still warm, spoon on half of the icing. Allow the icing to drip down the sides and the middle. Sprinkle with green, yellow, and purple sprinkles.
Repeat the process with the other half of the dough. (See Tip 5)
Yield: 2 Mardi Gras Cinnamon Roll King Cakes.

Notes

I used a 4-inch round metal pastry cutter for the center.
I turned on my electric oven for exactly 1 minute and 45 seconds to produce the perfect environment for the dough to rise. It doesn't matter what temperature is set because the oven temperature only rises slightly above 100° F.
If using a plastic baby, wait until the cinnamon rolls have baked before inserting it. Otherwise, it could melt from the heat of the oven.
If the icing seems too thick, add a small amount of milk to thin it out.
If you like a lot of icing like I do, double the ingredients for the icing for 2 Cinnamon Roll King Cakes.

Nutrition