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Super Easy Mardi Gras King Cake
Reviews:
February 15, 2010

This is the 2nd year I have made it for Mardi Gras. Usually I am person who bakes everything from scratch, but l was short on time last year and had never been to NO much less made a king cake before so I gave this a try and it was so good I made it again this year. The recipe didn't specify, so I used Pillsbury orange sweet rolls because I thought it sounded more New Orleans (not that I have any idea, prob it is not) and I really think the orange added to it and made it hard to tell it was from a can versus plain old cinnamon rolls, though you can use them if you don't like orange. I lightly molded them together to form a ring and baked for 20-30 min. NOT 50-60. Keep an eye on it so it doesn't burn! These rolls come with their own icing, which I think is plenty. For me 2 cans would be too much. The orange-flavored icing is good but because it has a pale yellow-orange color to it the food coloring for the purple is a little tricky. Last year I followed the directions on the back of the food coloring box which calls for more red than blue. Bad idea, it turned out brownish. Instead stay true to this recipe and use equal amounts red and blue (I used 3 of each). Great recipe. I would not have thought of it. Thanks a lot!

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