This is the easy version of my King Cake Recipe. As usual amounts are approximate as I do not measure.
For the Cake
- 2 packages of cinnamon rolls (tube or freezer section, thawed)
1. Open up packages of rolls and unravel the rolls, cinnamon side up. Take three strips and braid them as if you were doing hair. Repeat 4 times with remaining strips.
2. Take these four braids and pinch them together, creating a circle (looks like Challah Bread). Place on baking sheet and let rise until it doubles (about an hour).
3. Bake at 375 degrees for about 40-50 minutes or until the dough is light brown and cooked. Remove from oven. Brush with more butter to keep soft while making glaze.
For the Topping:
- Reserved cinnamon roll icing included with packages
1 box powdered sugar
- 2 cups white sugar divided in three bowls
- Food Coloring (red, blue, yellow, green)
- ½ stick butter
- ¼ cup of milk (may need additional milk)
½ tablespoon pure vanilla extract
- jarred pitted cherries (optional)
1. Mix well the icing, powdered sugar, butter, vanilla extract, and milk in a bowl until smooth. You may need to add more or less milk. Set aside.
2. For the colored sugar: take one portion of the white sugar and add to it three drops of red food coloring and 2 drops of blue food coloring. Begin mixing—the sugar should start to turn purple. You can keep adding drops of food coloring until you get the perfect purple! For the gold sugar, just add 3 drops of yellow food coloring to the second portion of the white sugar and mix. Do the same to make the green sugar (if you don’t have green food coloring, don’t forget that yellow + blue = green).
3. Pour the powdered sugar mixture over your king cake. Then sprinkle the colored sugars, alternating between colors, going around the king cake. Keep portions of the cake white—that’s where you will put your cherry.
Variation: If you are a Saints fan, get black food coloring! Make a Black n Gold King Cake! YEA!