My family’s preferred method for utilizing leftover fish is this. We created it once using ingredients we loved and had in the refrigerator, and we have been making it ever since. It produces a dish that is quick to create, delicious, and low in fat. Serve with fresh cilantro or cucumber shavings as a garnish.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
Ingredients
- 3 (14 ounce) cans refrigerated sweet roll dough
- 2 (12 fluid ounce) cans creamy vanilla ready-to-spread frosting
- ¼ cup milk
- 2 drops green food coloring
- 2 drops yellow food coloring
- 1 drop red food coloring
- 1 drop blue food coloring
- ½ cup multi-colored sprinkles
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Unroll dough from each can in a long strand; fold each strand of dough in half, and roll slightly to shape it into a fat log. Shape the logs together on the prepared baking sheet to make a circle, overlapping the ends and pinching them together. Pat dough into shape as necessary to make it even in size all the way around. Cover loosely with foil.
- Bake in preheated oven until firm to the touch and golden brown, 50 to 60 minutes. Check often for doneness so the ring doesn’t overbake. Place on a wire rack and cool completely.
- Place cake ring on a serving plate; cut a slit along the inside and insert a small plastic baby, pushing it far enough into the cake to be hidden from view.
- Divide frosting evenly between 4 bowls. Stir 1 tablespoon of milk into each bowl to thin frosting. Use frosting in one bowl to drizzle over cooled cake. To the remaining three bowls of frosting, stir yellow food coloring into one and green into another. Stir red and blue food colorings together with frosting in a third bowl to make purple frosting. Drizzle cake with yellow, green, and purple frostings in any desired pattern. Dust cake with multi-colored sprinkles and decorate with beads, additional plastic babies, curly ribbon, and other festive trinkets.
- Always tell everyone before they eat the King Cake that there is a hidden plastic baby somewhere in the cake, so no one will choke on the baby!
Nutrition Facts
| Calories | 606 kcal |
| Carbohydrate | 95 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 865 mg |
| Sugars | 42 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
My cake was beautiful, but it was way overbaked. I followed the directions and baked it for 50 minutes and it came out very dry and ruined. Please correct the baking time.
Haven’t tasted it yet but I could see how it could be good! I used cinniman rolls as my sweet rolls. But bought way too much frosting. I also didn’t roll it properly so it’s a onesie!
Excellent! I’ve made the true-to history cake and simply did not have 1/2 day to devote to a cake. To other reviewers, I followed the recipe, period. hints I provide are based upon environmental factors, humidity, heat and cook time. I live in Hawaii, for those who must compensate, awith the environment can appreciate that For those who prefer orange OR cinnamon rolls, there is a brand (starts with “P”) orange rolls with cinnamon, adding depth and flavor, the end product will NOT taste like canned breakfast rolls. Granted the directions as to how to braid the dough are confusing, I just studied the dough and figured it out on my own. Open the can of orange cinnamon, 2 sets of 4 strips. Lay 4 strips on a baking mat, make sure they’re the same length, squish together strips to make one strip. Repeat with remaining 4 strips. Take the 2nd strip and weave over and under twice, you’ll have a braid. Repeat for remaining 2 cans, place 3 “braids” on large cookie sheet, squish ends together to make one circle. Use your hands to make an even circle of braided dough. I believe varying cook times are dependent upon the size of the finished dough ring. With the type canned rolls I used the ring was 16” diameter. Generic or old-style smaller canned rolls will net a smaller ring. Use the foil as recommended, Check the ring about halfway through cook time, remove foil, and bake, at least in my set timer for 5+ minutes, not done, another 5+ minutes,
I’ve used AllRecipes daily for about 5-7 years and I think I’ve commented on about 3 recipes. Last year I made another version from scratch (http://allrecipes.com/recipe/8144/mardi-gras-king-cake/?internalSource=similar_recipe_banner&referringId=60241&referringContentType=recipe&clickId=simslot_1) and this year I made this one. This one was SOOOOO easy and the kids ate the whole thing immediately! I used 3 cans of Pillsbury cinnamon rolls and only 1.5 of the included icing. I just opened the rolls and put them in a bundt cake pan (I couldn’t quite figure out the instructions about unrolling them and braiding them – unrolling the rolls would’ve lost a lot of the cinnamon-y filling). I baked for about 35-40 minutes (I was kinda just winging it without a timer). Came out PERFECTLY and was so much easier than starting from scratch. Thanks!
I had intended to make a King Cake from scratch for a gathering, but time got away from me. With the great reviews this got, I thought I would try this instead, and I’m glad I did. It was tender and delicious. Based on that alone, it would have gotten five stars. To me, the recipe wasn’t clear, but based on my understanding of how King Cake looks, it seemed I should have taken the dough in the can and made it into one sheet of dough that could be folded and rolled. I don’t know if I used the wrong kind of sweet roll (Food Lion Orange Danish) but it was impossible to make a sheet of dough out of it. I did the best I could, but the strands kept separating. I wound up twisting them into a log, then wound the three logs together into a ring. Based on advice from several reviewers, I lightly covered it with foil for about half the bake time, then removed the foil. I baked it for 25 minutes and it was a perfect golden-brown. Back when I was trying to mash the dough into sheets, I spread it with a little peach preserves. Couldn’t really taste it at the end, but it may have helped keep the dough moist. Also, instead of making purple, green, and gold icing, I used half a can of vanilla icing and mixed it with one of the orange icing packets from the sweet rolls. Af
They are right that this is super easy, but I took it an extra step further. I figured why make icing when it already comes with icing. So, I rolled out 3 long strands of dough with the 3 cans of cinnamon rolls. I then braided them, and formed them into an oval. It only needed to bake for about 15-20 minutes. It came out perfectly cooked! I let it cool, and then spread the icing onto the top of the cake. I sprinkled with purple, green, and yellow sprinkles, and then hid the plastic baby. I decorated with some of my old Mardi Gras beads. It turned out beautiful, and was very tasty too.
This was super easy and delicious! I used the Cinamabon dough recipe and it came beautiful. Very tasty as well. Thanks!
Easy recipe. My daughter made her first kings cake.
This was a a hit and virtually no work!
What a fun and super easy way to brighten up a routine day at work or at school. I made 3 of these cakes for ‘Fat Tuesday 2014’. My hubby took 1 to work and I took the other 2 to school. Everyone loved it! I used 2 cans of cinnamon rolls and 1 can of orange rolls. I separated the rolls, braided them and formed a ring. They baked at the 350° but they only took 17 minutes to bake. To frost, I used the icing packet that came with the rolls and added some ‘Grocery Store Frosting’ from AR to the mix and added food color gel. I hid a plastic baby in each cake before they were iced. I printed the story that goes along with the history behind the cake and warned people to look for the baby before eating their piece. A fun day that was enjoyed by all, and as easy as this was, I will surly make them again next year! Thanks, BUDDHAFULDREAMER for sharing your recipe.
I love this! Being from Louisiana I missed having a king cake in California. Everywhere here was charging an arm and a leg so I’m so glad I found this recipe. My husband loves it.
Super Easy. I only had 2 cans of cinnamon rolls so I clumped them together into one long roll. I put them in a round cake pan. I didn’t need a giant king cake I was just testing it out for myself and the kids. My sons step mom is from new Orleans so he has tried it. I have never had one so I said well lets try to make one. It came out easy. I decorated it in the colors with the frosting that came with the cinnamon rolls. It looks wonderful, it’s soft, a little too sugary for breakfast more of a desert cake.
Just like the name says, this recipe is super easy! I’ve never tried to braid dough so I wasn’t sure if that part would be difficult, but decided to try. Braiding the dough was a cinch! I used 2 cans of cinnamon rolls & 1 can of orange rolls. I used the icing that came with the rolls as well as a bit of vanilla frosting, colored them, and drizzled them over the cake. Took it to Bible study and everyone gobbled it up especially my pastor who is a Louisiana native. Everyone thought it was homemade & asked for the recipe. I kept my secret though! 🙂
Made this for the first time and thought it was awesome…I made one from scratch last mardi gras..was good but lots of work…I did mix up a filling for this cake..just softened cream cheese and powdered sugar…i have eaten authentic New Orleans King cake only once..this was not quite as good but a very close second..would def make again
This recipe was great! Why go spend a lot of money on a premade King Cake when you can make a tastier and cheaper one at home?? This is a keeper for sure. I used the Pillsbury Cinnamon Twists..it came with icing and I did not use food coloring, only the colored sugared sprinkles. Tasted great! Will definitely make again!
This really was super easy. I’ve only made King Cake from scratch once prior to this cake and I would have to say this cake is easier and tasted better. I didn’t understand the directions very well so I just layed the 18 cinnamon buns upright in a tight circle. Cooked and decorated as directed but added colored turbinado sugar. It was beautiful! Served with Colleen’s Slow Cooker Jambalaya, Cajun Dirty Rice, and corn on the cob for Mardi Gras/Fat Tuesday 2012.
I just made this for Mardi Gras in Los Angeles. I used 2 cans Pillsbury Cinnabon rolls and they include a little container of frosting in the end of the can. Plenty to spread around. I just placed the buns together on a cookie sheet in a wreath shape. Fast and easy! Keep an eye on them. It took about 10 min to cook.
will have to ‘do-over’ with regards to constructing the cake… i was short on time and read reviews where the person just mushed it together and rolled it out. i thought i would try my version of that. when they baked, they separated. i will try to unroll and braid when i have more time. i like A LOT of icing {esp to hide the separation of the rolls} but i still only used one can of icing, and had a bit leftover. i choose to use crystal sprinkles instead of tinting icing— HIGHLY RECOMMEND… so much easier and it seems pretty authentic looking to me! can’t wait to dig in and taste… {4 stars because directions weren’t as clear as i think they could have been regarding construction, but that could just be me!}
Easy and delicious!
Easy to make with children. Don’t by Pillsbury cinnamon rolls unless you want to roll all of them out.
love this especially the addition by someone who said they used one orange roll in the braid. Mardi Gras colors are green, gold and purple.