Mardi Gras Cake

10 mins

1 Bundt

Recipe you are creating:

Our delicious Mardi Gras King Cake is a super easy dessert cake featuring Rhodes frozen cinnamon rolls.

1 package Rhodes frozen cinnamon roll dough with icing packets
1/2 cup brown sugar and white sugars
1 stick butter, melted
2 teaspoons Saigon cinnamon
Green, purple and yellow sanding sugar (*Directions below on how to make your own colored sanding sugar using white sanding sugar and powdered colors.)
Small plastic baby (Note: I don't actually bake the baby into the cake.)
Large Bundt pan

Place the frozen Rhodes cinnamon rolls on a cookie sheet and allow the rolls to thaw.
*If you do not have colored sanding sugars you can make your own. Place white sanding sugar in three bowls.
Add purple powdered color to one bowl.
Place in a Ziplock and shake to mix.
Pour back into the bowl.
Repeat for green and yellow colors.
Grease the Bundt pan with butter.
Mix the brown and white sugars and cinnamon together in a separate bowl.
Melt the butter and allow to cool slightly.
Roll the cinnamon rolls in the butter, and then in the sugar mixture.
Lay the rolls in the pan as shown in the picture.
Place the Bundt pan in a warm place to rise. NOTE: If you set your oven to the lowest temperature and allow it to heat for 5 minutes, you can use it as your proofing area. Just be sure to turn the oven off before you put the pan in to proof!
Allow the dough to rise until it has doubled (approximately 1 1/2 hours). Take out of oven.
Preheat oven to 350 degrees.
Bake for 30-35 minutes. The top will be nicely browned.
Remove from oven and invert on a large plate.
Allow to cool for 5 minutes.
Open the icing packets and drizzle over the top of the cake.
Find a spot to hide the baby. Make sure you cover your tracks!
Sprinkle the sanding sugar on the top and sides of the cake.