I still remember the first time I bit into a king cake. I was probably ten, standing on my tiptoes at my Aunt Clara’s kitchen counter in South Philly, watching her drizzle purple, green, and gold sugar like it was magic dust. The smell—sweet cinnamon and warm dough—was enough to make a kid float. But the real thrill? Hoping to be the one who got the baby in their slice. Instant royalty for the day.
Fast forward to today, and while I still adore the tradition of a proper king cake cinnamon roll swirl, life gets a little too full sometimes for a full-day baking affair. That’s why I’m so excited to share this shortcut version with you. It’s based on an idea I first saw during a visit to New Orleans during Mardi Gras—one of those neighborhood potlucks where every family brought their own twist. One mom (shoutout to Miss Bernadette!) showed up with this cinnamon roll king cake in a bundt pan, and let me tell you, folks were fighting for seconds.
This easy king cake recipe skips the yeast, the rise time, and honestly? Half the mess. We’re talkin’ canned jumbo cinnamon rolls—yes, you heard me right. But don’t knock it till you taste it. You still get all those warm Mardi Gras vibes with gooey cinnamon layers and that hint of tangy cream cheese in the icing.
It’s also super versatile. Want to try this as an easy king cake recipe with crescent rolls? Just swap the dough—bam, still delicious. Feeling more like a weeknight baking adventure? Go for the easy king cake recipe with cake mix style: layer in some yellow cake batter and use the cinnamon roll icing on top. See where I’m going with this? You can jazz this thing up about a dozen ways.
Oh, and let me tell you—the icing. We’re mixing the two packets from the cinnamon roll tubes with a couple ounces of softened cream cheese. That’s it. No powdered sugar blizzard all over your counters. No fancy stand mixer. It’s thick, glossy, just sweet enough, and spreads like a dream.
And of course, the sugar on top? Purple for justice, green for faith, gold for power—those classic Mardi Gras values. We may not be baking with tradition-bound dough, but we’re still baking with heart.
Easy King Cake Recipe Cinnamon Rolls Cream Cheese
This shortcut Mardi Gras king cake uses canned jumbo cinnamon rolls and a bit of cream cheese to bring all the festive flavor of the traditional treat—without the mess or hassle. Perfect for a quick breakfast or easy dessert, and full of Mardi Gras spirit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American, Cajun, Creole
- Diet: Vegetarian
Ingredients
2 (17.5-ounce) cans jumbo cinnamon rolls with icing (each tube has 5 rolls)
2 ounces cream cheese, softened
Sugar crystals in purple, yellow, and green
Instructions
- Preheat your oven to 350°F and lightly spray a Bundt or tube pan with non-stick spray.
- Open the cinnamon roll tubes and remove the icing. Line the bottom of the Bundt pan with the rolls, pressing them slightly to fit snugly.
- Bake for 25 to 30 minutes, or until the cinnamon rolls are fully cooked and no longer gooey.
- Let cool slightly before turning out onto a serving platter.
- Mix both icing packets with the softened cream cheese until smooth.
- Spread the icing evenly over the cooled cake.
- Decorate with alternating purple, green, and gold sugar crystals.
Notes
- Want to add a little flair? Hide a plastic baby figurine inside after baking (just warn your guests).
- For a braided cinnamon roll king cake look, you can unroll each cinnamon roll slightly and twist the strips before layering.
- Store leftovers at room temp for a day or two—if it lasts that long.
- This makes a great dessert, but don’t sleep on it for breakfast with coffee.
Nutrition
- Serving Size: Per Serving
- Calories: 456kcal
- Sugar: 27g
- Sodium: 912mg
- Fat: 21g
- Saturated Fat: 10g
- Carbohydrates: 62g
- Protein: 6g
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