Mardi Gras King Cake Wreath

I stumbled onto this recipe last February when my neighbor knocked on my door with purple, green, and gold sprinkles scattered across her kitchen counter and pure mischief in her eyes. She'd just discovered that refrigerated cinnamon roll dough could become something beyond the usual breakfast spiral, and she wanted to celebrate Mardi Gras with something that looked like it took hours but honestly takes less time than a decent shower. We twisted those dough strips together while listening to jazz, and by the time the oven timer dinged, we had this gorgeous, gooey wreath that somehow felt both ridiculously indulgent and wonderfully simple.

My son brought this to his college dorm's Mardi Gras potluck, and I watched through a video call as people genuinely fought over the last piece. What got me most wasn't the compliments, but the way he described it to his roommates with such pride, like he'd invented it himself in our kitchen.

Ingredients

• 2 cans (8 oz each) refrigerated cinnamon roll dough with icing: This is your foundation, and honestly, using the pre-made stuff isn't cutting corners—it's being smart. The icing that comes in those cans is essential, so don't drain it or use a substitute.
• 2 tbsp unsalted butter, melted: Brush this on gently to help the brown sugar and cinnamon stick without making things greasy; it's just enough to add richness.
• 3 tbsp light brown sugar: This deepens the cinnamon flavor and creates little pockets of sweetness throughout the wreath.
• 1 tsp ground cinnamon: Don't skimp here—fresh cinnamon from a sealed container makes a noticeable difference in aroma and taste.
• Purple, green, and gold sanding sugar or sprinkles: Apply these while the icing is still wet so they stick properly and create that showstopping Mardi Gras look.
• Optional: small plastic baby figurine: If you're going traditional, make absolutely sure it's food-safe and warn everyone before serving—this is fun tradition, not a dental emergency.

Instructions

Get your oven and workspace ready:

Preheat to 350°F and line your baking sheet with parchment paper so nothing sticks and cleanup is almost nonexistent. Grab all your ingredients and tools in one spot because once you start unrolling, things move quickly.

Unroll and prepare your dough:

Open those cinnamon roll cans and carefully separate each roll, then gently unroll each one into a long strip. You'll see why pre-made dough is brilliant here—it unrolls like a dream without any of the stress of homemade lamination.

Add the filling layers:

Brush each strip lightly with melted butter, then sprinkle brown sugar and cinnamon across the surface. The butter helps everything adhere, and the brown sugar creates little caramelized bits that taste incredible.

Form your wreath:

Take each strip and give it a gentle twist, then lay them in a large circle on your prepared baking sheet, overlapping as you go and pinching the ends together where they meet to create one continuous wreath. Don't worry about it being perfectly symmetrical—the rustic, slightly irregular look is part of the charm.

Bake until golden:

Slide into the oven for 22–25 minutes, watching for that beautiful golden-brown color that tells you everything is cooked through and the bottoms have some caramelization. The wreath will puff up and smell absolutely incredible.

Cool slightly and glaze:

Let it rest on the baking sheet for about 10 minutes—this helps it set enough to hold together when you move it, but it's still warm enough for the icing to flow. Drizzle that reserved icing generously over the warm wreath in a back-and-forth pattern.

Add the festive finish:

While the icing is still wet, sprinkle your purple, green, and gold sugars in sections around the wreath so they stick beautifully. Work quickly here because once the icing starts to set, the sugars won't adhere as well.

Optional tradition touch:

If you're including a plastic baby figurine, tuck it gently under one of the rolls after baking but before serving, and make absolutely sure everyone knows it's there.

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There's something genuinely magical about watching people's faces when they realize something this beautiful and delicious came together in less than an hour. This wreath somehow turned a quick weeknight baking project into the kind of thing that gets mentioned at family dinner for months afterward.

The Magic of Shortcut Baking

I used to think using refrigerated dough meant I was taking the easy way out, until I realized that's completely backwards. The real skill is knowing when to work smarter, not harder, and choosing quality shortcuts that let you focus on the fun parts like decorating and creating something beautiful. This recipe proved to me that sometimes the most impressive results come from respecting your time and knowing exactly which corners are worth cutting.

Why This Works for Celebrations

Mardi Gras celebrations can get overwhelming fast, and this wreath removes the stress from the baking equation entirely. You can make it the morning of your gathering or even the night before, and it looks like you spent all day in the kitchen when really you just spent 45 minutes being clever. The fact that it's vegetarian means more guests can enjoy it, and the festive colors photograph beautifully for anyone documenting their celebration.

Beyond the Basic Wreath

Once you've mastered the classic version, there are so many directions you can take this. I've made versions with pecans scattered between the twists, others where I added a cream cheese drizzle on top of the cinnamon roll icing for an extra layer of richness, and one memorable time I brushed the finished wreath with a little melted chocolate before the sprinkles set. Serve this alongside chicory coffee for an authentic New Orleans moment, and remember that any version you create is already a winner.

• Try adding chopped pecans or a tablespoon of cream cheese to each dough strip before twisting for deeper flavor.
• Make it extra gooey by not cooling it quite as long—some people prefer it when the center rolls are still slightly warm and the icing hasn't fully set.
• Keep the plastic baby separate until guests are eating so you can announce the tradition and prevent any surprises.

Save

This wreath became my go-to when I need something that tastes like celebration, and honestly, it's never disappointed. Every time I make it, someone asks for the recipe, and I love watching their faces when they realize how simple it actually is.

Recipe FAQs

→ What type of dough is used?

Refrigerated cinnamon roll dough with icing is used for a quick and easy base.

→ How do I achieve the traditional Mardi Gras colors?

Sprinkle purple, green, and gold sanding sugars over the icing after baking to mimic Mardi Gras hues.

→ Can I add nuts to the filling?

Yes, chopped pecans can be added before rolling for extra texture and flavor.

→ Is there a gluten-free option?

This version uses standard cinnamon roll dough, which contains gluten; substitute with gluten-free dough as needed.

→ What is the purpose of the plastic baby figurine?

Traditionally, a small plastic baby is tucked inside the wreath as a fun Mardi Gras custom for celebrations.

→ How long should the wreath bake?

Bake for 22 to 25 minutes at 350°F until golden brown and cooked through.