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Cinnamon Roll King Cake
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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 minutes
Cook Time25 minutes
Dough Kneading/Rising2 hours 40 minutes
Total Time3 hours 25 minutes
Course: Bread, Mardi Gras
Cuisine: Mardi Gras, Southern
Servings: 24 servings
Calories: 265kcal



  • 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


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


  • 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



  • 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.


  • 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)


  • 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.


  1. I used a 4-inch round metal pastry cutter for the center.
  2. 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.
  3. 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.
  4. If the icing seems too thick, add a small amount of milk to thin it out.
  5. If you like a lot of icing like I do, double the ingredients for the icing for 2 Cinnamon Roll King Cakes.


Calories: 265kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 201mg | Potassium: 74mg | Fiber: 1g | Sugar: 23g | Vitamin A: 340IU | Calcium: 38mg | Iron: 1.2mg