This Easy King Cake brings the sweet, spicy warmth of a classic Mardi Gras treat to your kitchen in minutes. Soft, pillowy cinnamon-roll dough bakes into a golden ring with sticky cinnamon flavor and a melt-in-your-mouth icing that’s brightened by purple, green, and yellow sugars. The texture is tender from the canned dough, the icing adds creamy sweetness, and the colored sugars give every bite a festive crunch. It’s special because it uses a single can of cinnamon rolls for a fast, crowd-pleasing centerpiece that looks like you spent hours making it. Serve warm for brunch with coffee, or cool it slightly and pack slices for a party — you can also try a fun twist with cinnamon roll pancakes for a matching breakfast board.
Why You’ll Love This Easy King Cake
- Uses only one can of cinnamon rolls for a simple, low-effort dessert or brunch centerpiece.
- Fast bake time — ready in under 30–40 minutes from oven to table.
- Classic cinnamon flavor with a soft, pillowy texture kids and adults both enjoy.
- Festive look with purple, green, and yellow sugars — perfect for Mardi Gras or any celebration.
- Icing is quick to mix with pantry staples: powdered sugar, vanilla, and milk.
- Flexible serving: serve warm for gooey texture or room temperature for easier slicing.
- No special tools or advanced dough handling required.
- Great for last-minute guests or when you want a showy dessert without fuss.
What Is Easy King Cake?
Easy King Cake is a simplified take on the New Orleans king cake, made from ready-to-bake cinnamon roll dough formed into a ring and topped with a simple vanilla glaze and colored sugars. It tastes like rich cinnamon swirls with buttery notes and a sweet, smooth icing. The cake keeps the soft, slightly chewy crumb of cinnamon rolls rather than the dense braided dough of traditional king cakes. This version is baking-pan simple — unroll the rolls, shape, bake, and dress. The vibe is relaxed and festive: great for weekend brunch, casual parties, or a quick holiday treat when you want big flavor without a long recipe.
Ingredients for Easy King Cake
For the Base
- 1 can cinnamon rolls (use the pre-made, refrigerated type with icing removed or reserved)
For the Icing
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- 2 tablespoons milk
To Top
- Colored sugars (purple, green, yellow) for topping
Ingredient Notes (Substitutions, Healthy Swaps)
- Cinnamon rolls: You can use any brand of pre-made cinnamon rolls. If you want a larger ring, use two cans and overlap the dough slightly (optional).
- Powdered sugar: Confectioners’ sugar works best for a smooth glaze. For a less-sweet glaze, reduce to 3/4 cup (optional).
- Vanilla extract: Pure vanilla gives deeper flavor, but imitation vanilla works in a pinch.
- Milk: Any milk works — whole milk makes the icing richer; skim or plant-based milk (almond, oat) will thin the glaze similarly.
- Colored sugars: If you don’t have themed sugars, use sprinkles or colored sanding sugar. For a simple finish, omit colors and dust with extra powdered sugar (optional).
- Lower-sugar option: Trim the icing amount or use a sugar-free powdered mix plus a sugar substitute, though texture will change (optional).
Step-by-Step Instructions
Step 1 – Preheat and prepare
Preheat your oven according to the cinnamon rolls package instructions. Line a large baking sheet with parchment paper or lightly grease it so the dough doesn’t stick. If your package includes a separate icing packet, set that aside or discard it — you’ll use the homemade glaze.
Visual cue: The oven should be fully preheated so the rolls start baking immediately and hold their shape.
Step 2 – Shape the ring
Unroll each cinnamon roll and lay the strips or spirals side by side. Gently shape the rolls into a circle on the baking sheet, slightly overlapping the edges to form one continuous ring. Pinch the seams where the rolls meet to keep the ring from opening while baking.
Visual cue: The ring should be an even circle with no large gaps; seams should look pressed together.
Step 3 – Bake
Bake the ring in the preheated oven until it turns golden brown and the center is set, following the package time as your guide. Baking time may vary slightly when rolls are shaped into a ring rather than placed individually.
Pro cue: Start checking 3–5 minutes before package time. The cake is done when the top is golden and the dough is cooked through — no raw dough in the center.
Step 4 – Make the icing
While the cake cools slightly, stir the powdered sugar, vanilla extract, and milk in a bowl until smooth. The glaze should be thick but pourable. If it’s too thick, add a drop more milk; if too thin, add a little powdered sugar.
Visual cue: Icing should coat the spoon and drip in a steady ribbon.
Step 5 – Glaze and decorate
Once the cake is warm but not piping hot, drizzle the icing over the top. Immediately sprinkle colored sugars in stripes of purple, green, and yellow to create the signature look. Work quickly so the sugars stick to the still-tacky glaze.
Pro cue: Apply the sugars in sections (purple, green, yellow) so the pattern looks even and vibrant.
Pro Tips for Success
- Use room-temperature dough if possible; it bakes more evenly.
- Press seams firmly to prevent gaps forming as the dough expands.
- If your oven runs hot, reduce baking time slightly and check early to avoid over-browning.
- For even glazing, let the cake cool 5–7 minutes before icing so the glaze sets but still adheres.
- Mix the icing to a medium thickness for good coverage without running off the cake.
- Place a baking sheet or foil under the cake while glazing to catch drips and make cleanup easy.
- If the colored sugars clump, gently break them up before sprinkling to keep stripes neat.
- For cleaner slices, cool completely and use a sharp serrated knife.
Flavor Variations
- Optional: Citrus glaze — add 1 teaspoon orange or lemon zest and replace 1 tablespoon of milk with fresh juice for a bright glaze.
- Optional: Brown butter touch — melt and cool 1 tablespoon butter and whisk into the icing for nutty flavor.
- Optional: Spiced glaze — add 1/4 teaspoon ground cinnamon or nutmeg to the powdered sugar for extra warmth.
- Optional: Nut topping — sprinkle chopped pecans or almonds over the glaze before adding colored sugars for crunch.
- Optional: Cream cheese drizzle — fold 2 tablespoons softened cream cheese into the glaze for tang (adds richness).
- Optional: Extra cinnamon — sprinkle a light dusting of ground cinnamon over the cake after glazing for a stronger cinnamon profile.
Serving Suggestions
- Serve warm with coffee, hot cocoa, or milk for a cozy breakfast.
- Plate slices on a large platter for brunch buffet style.
- Pair with fresh fruit like berries or sliced oranges to balance the sweetness.
- Offer small plates and forks so guests can sample without making a mess.
- Use mini king cake slices as a party finger food alongside coffee and tea.
- Add whipped cream or a scoop of vanilla ice cream for dessert service.
- Cut into wedges and pack in a pastry box for a portable treat.
Make-Ahead, Storage & Reheating
- Make-ahead: Shape the roll ring and place it on the baking sheet, then cover loosely and refrigerate for up to 4 hours before baking. Do not bake from cold straight out of the fridge; allow 10–15 minutes extra baking time.
- Storage: Store leftover king cake in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days if your kitchen is warm. Icing may soften the crust over time.
- Reheating: Reheat individual slices in a 325°F oven for 5–7 minutes or microwave for 10–15 seconds until warm. For best texture, reheat in the oven to restore a slight crisp on the edges.
- Texture changes: Refrigeration can firm the icing and slightly toughen the dough. Allow refrigerated slices to return to room temperature or warm gently before serving for the best texture.
Storage and Freezing Instructions
- Freezing whole: You can freeze the baked, un-iced ring wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge, then warm in a 300°F oven for 10–15 minutes before glazing.
- Freezing slices: Freeze single slices between parchment and store in a freezer bag for quick treats. Thaw in the fridge or at room temperature and warm briefly.
- If you plan to freeze, do not ice the cake before freezing — glaze after thawing for best texture.
- If you prefer not to freeze: store airtight in the fridge and consume within 5 days.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
420 kcal | 4 g | 58 g | 18 g | 1 g | 480 mg
Estimates vary by brands and portions.
FAQ About Easy King Cake
Q: My icing is too thick — how do I thin it?
A: Add milk a half-teaspoon at a time and stir until you reach a pourable consistency.
Q: The center felt doughy after baking — what went wrong?
A: The ring may need more baking time; check for golden top and test center with a toothpick. Bake a few minutes more if needed.
Q: Can I use the canned icing instead of making the glaze?
A: You can, but the canned icing is thicker and sweeter. The homemade glaze spreads easier and helps the colored sugars stick.
Q: How do I keep the colored sugar from running into the glaze?
A: Sprinkle sugars immediately after glazing while the glaze is tacky, not fully set, and work in small sections for cleaner stripes.
Q: Can I double the recipe?
A: Yes. Use two cans of cinnamon rolls and overlap to form a larger ring, or make two separate rings.
Q: What if my colored sugar isn’t Mardi Gras purple/green/yellow?
A: Any colored sanding sugar or sprinkles works — pick bold colors for the same festive look.
TastyInspo Notes
- For a neater finish, use a squeeze bottle to drizzle the glaze in thin ribbons before sugaring.
- Serve on a wooden board for a rustic, party-ready presentation.
- Warm the sugar jars slightly if they clump in cold kitchens; a gentle shake frees them.
- Use a cake lifter or large spatula to transfer the ring to a serving plate without breaking the shape.
- Offer small ramekins of extra glaze for guests who want a saucier slice.
Troubleshooting
- Problem: Cake collapsed in the middle. Fix: Check oven temperature; underbaking or overproofing can cause collapse. Increase bake time slightly and test with a toothpick.
- Problem: Icing separates or is grainy. Fix: Sift powdered sugar before mixing and add milk little by little to reach smooth texture.
- Problem: Colored sugar slides off. Fix: Apply sugar while glaze is still tacky, and press gently to help it stick.
- Problem: Edges burn before center is cooked. Fix: Lower oven 25°F and extend baking time; tent with foil if browning too fast.
- Problem: Cake is dry. Fix: Avoid overbaking; warm briefly before serving and add a light brush of simple syrup (optional) or serve with a sauce.
Conclusion
This Easy King Cake turns one can of cinnamon rolls into a festive, crowd-pleasing dessert with minimal effort and maximum charm. It’s quick to make, fun to decorate, and forgiving for home cooks of any skill level — a reliable choice for brunches and celebrations. For another easy cinnamon-roll-based idea that pairs well with this cake at a breakfast spread, see a related recipe for fluffy cinnamon roll pancakes at Easy King Cake – Mom Loves Baking.
Easy King Cake
Ingredients
For the Base
- 1 can cinnamon rolls (use the pre-made, refrigerated type with icing removed or reserved) Any brand of pre-made cinnamon rolls can be used.
For the Icing
- 1 cup powdered sugar Confectioners’ sugar works best for a smooth glaze. Can reduce to 3/4 cup for less sweetness.
- 1 tablespoon vanilla extract Pure vanilla gives deeper flavor; imitation vanilla works too.
- 2 tablespoons milk Whole milk makes the icing richer; any milk works.
To Top
- Colored sugars (purple, green, yellow) Use sprinkles or colored sanding sugar if themed sugars are unavailable.
Instructions
Preparation
- Preheat your oven according to the cinnamon rolls package instructions. Line a large baking sheet with parchment paper or lightly grease it.
- Unroll each cinnamon roll and lay the strips or spirals side by side, shaping the rolls into a circle on the baking sheet with slightly overlapping edges.
Baking
- Bake the ring until golden brown and the center is set, checking 3-5 minutes before package time.
Making the Icing
- While the cake cools, stir the powdered sugar, vanilla extract, and milk until smooth.
Glazing and Decorating
- Drizzle the icing over the warm cake and immediately sprinkle colored sugars in stripes.
