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Mini Mardi Gras Cinnamon Rolls
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5 from 8 votes

Mini Mardi Gras Cinnamon Rolls

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!
Prep Time20 mins
Cook Time15 mins
Rising Time1 hr 40 mins
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: Mardi Gras, New Orleans
Servings: 48
Calories: 148kcal
Author: Chula King


For the Dough

  • 8 ounces milk 1 cup
  • 2 eggs large
  • 2.65 ounces unsalted butter room temperature, ⅓ cup
  • 21.25 ounces bread flour 4-¼ cups
  • 1 teaspoon salt
  • 3.5 ounces granulated sugar ½ cup
  • 2-½ teaspoons bread machine yeast

For the Filling

  • 8 ounces cream cheese room temperature, 1 cup
  • 2 ounces confectioners' sugar ½ cup
  • 3.75 ounces light brown sugar ½ cup
  • 1 tbsp ground cinnamon
  • 4 tbsp unsalted butter room temperature

For the Frosting

  • 4 ounces cream cheese room temperature, ½ cup
  • 4 tbsp unsalted butter room temperature, ½ cup
  • 10 ounces confectioners' sugar 2-½ cups
  • 1 teaspoon vanilla extract
  • Purple green and yellow cake sparkles


  • For the Dough: Add the dough ingredients to the bread machine in the order listed. Select the dough cycle, and start the machine. Check the dough after five minutes of mixing, and add 1 to 2 more Tablespoons of milk or flour if the dough is too dry or wet. If making the night before, remove dough to large oiled bowl as soon as the kneading finishes. Cover with plastic wrap and refrigerate. If using the same day, allow the machine to complete the dough cycle. Makes approximately 40 ounces of dough.
  • For the Fillings: Beat 8 ounces of cream cheese with ½ cup confectioners’ sugar until smooth and set aside. Mix ½ cup light brown sugar, 1 tablespoon cinnamon and 4 tablespoons melted butter until combined and set aside.
  • Making Mini Cinnamon Rolls: Spray the wells of two 24-cavity mini muffin pans with non-stick baking spray.
  • Place dough on a floured surface and divide into four 10-ounce pieces. Form each piece into a log by first rolling it into a 12-inch x 7-inch rectangle, trim the edges as needed. Spread ¼ of the cream cheese mixture on the dough to within 1-inch of the edges. Spread ¼ of the cinnamon/sugar mixture on top of the cream cheese to within 1-inch of the edges of the dough.
  • Starting at one of the long edges, roll the dough tightly into a 12-inch log; pinch seam to seal log. Cut into 12 pieces, and place seam side up in cavities of mini muffin pan. Repeat with remaining dough*.
  • Cover with a cloth, and let rise in a warm place until doubled in size, about 1 hour to 1 hour and 30 minutes.
  • Preheat oven to 375°F. Bake in preheated oven until the golden brown, 10 to 15 minutes.
  • Mix the ingredients for the frosting to make a smooth, but not thin glaze.
  • Remove the mini cinnamon rolls from the oven, and cool for about 10 minutes on a wire rack. While still warm, spread the frosting on mini cinnamon rolls. Decorate with purple, green and yellow cake sparkles. Yield: 4 dozen Mini Mardi Gras Cinnamon Rolls.
  • *Note: May freeze uncooked mini cinnamon rolls. When ready to use, remove from freezer, allow to thaw and rise until double in size. Proceed as above.


Calories: 148kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 77mg | Potassium: 35mg | Sugar: 11g | Vitamin A: 210IU | Calcium: 20mg | Iron: 0.2mg