King Cake Cinnamon Wreath

My kitchen smelled like a New Orleans bakery the moment I cracked open those cinnamon roll cans, and I realized I'd stumbled onto something magical: a shortcut to festive celebration that actually tastes like you spent hours on it. This King Cake cinnamon roll wreath came together one lazy afternoon when I wanted something that felt special but didn't demand my full attention, and somehow it became the centerpiece of every Mardi Gras gathering since. The combination of those familiar spiral flavors twisted into a wreath shape just felt right, like tradition meeting convenience in the most delicious way.

I made this for my neighbor's Mardi Gras party last year, and watching people's faces light up when they realized it was a wreath they could actually pull apart and eat was worth more than any complicated recipe could have been. Someone's kid declared it better than the king cake from the local bakery, which felt like the highest compliment, and honestly, I've made it three times since just because it sparked that kind of genuine joy.

Ingredients

• Refrigerated cinnamon roll dough (2 cans, 8 oz each): These are your shortcut to looking like you spent your morning layering dough, and honestly, the quality has improved so much that no one will suspect the truth.
• Unsalted butter (2 tbsp, melted): This helps the brown sugar and cinnamon cling to the dough strips without making them greasy or heavy.
• Light brown sugar (3 tbsp): The molasses adds depth that regular sugar can't quite match, giving you those caramel undertones that make people pause mid-bite.
• Ground cinnamon (1 tsp): This is your chance to use the good stuff from the back of your spice cabinet because you'll taste every bit of warmth it brings.
• Reserved icing from cinnamon roll cans: Don't toss this; it's your glossy base that helps the celebration colors stick without sliding everywhere.
• Purple, green, and gold sanding sugar or sprinkles: These are the edible confetti that turns a wreath into a statement, so don't be shy with them.
• Plastic baby figurine (optional): The traditional King Cake surprise that makes people genuinely excited about finding it in their slice.

Instructions

Set your stage:

Preheat your oven to 350°F and line a baking sheet with parchment paper so nothing sticks and cleanup is nearly effortless. This is also the moment to gather everything within arm's reach because once you open those cinnamon roll cans, you'll want to work quickly.

Unroll and prepare:

Pop open your cinnamon roll cans and gently unroll each one into long strips, laying them flat on your work surface. The dough will want to spring back slightly, so be patient and coax it rather than force it.

Season generously:

Brush each strip with melted butter as if you're painting, then sprinkle the brown sugar and cinnamon over the top in that order so the sugar sticks properly. You want each strip to taste like a little cinnamon roll on its own, so don't hold back.

Form your wreath:

Take each strip and twist it gently in a loose spiral, then start layering and overlapping them in a large circle on your prepared baking sheet, pinching the ends together to create one continuous wreath. This is where it looks like magic is happening, even though you're just rearranging dough.

Bake until golden:

Slide your wreath into the oven and let it bake for 22 to 25 minutes, watching through the window during the last few minutes so you catch it the moment it turns golden brown. You'll know it's done when the edges are crisp and the whole thing smells like a bakery exploded in your kitchen.

Cool briefly:

Let the wreath sit on the baking sheet for about 10 minutes so it firms up just enough to handle without falling apart, but it should still be warm enough that the icing will flow.

Glaze and decorate:

Drizzle the reserved icing over the warm wreath in a generous zigzag pattern, then immediately shower it with purple, green, and gold sugars in alternating sections while the icing is still sticky. Work quickly because the icing sets fast, and you want those colors to stick where you put them.

Add the tradition (optional):

If you're using a plastic baby figurine, gently tuck it under one of the rolls after everything has cooled enough to handle safely but before anyone cuts into it. Make sure your guests know it's in there so no one bites down expecting cinnamon.

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There's something about pulling apart a wreath instead of slicing a cake that makes everyone feel like they're participating in something special, even though it's actually the easiest dessert you could make. That small moment of ritual and celebration, all built on refrigerated cinnamon rolls and festive sugar, is exactly why this recipe has become my go-to.

The Beauty of Shortcuts Done Right

Using refrigerated cinnamon roll dough doesn't mean you're taking a shortcut on flavor; it means you're being smart about where you spend your effort. I learned this the hard way after trying to make everything from scratch for years, exhausting myself into the kitchen instead of enjoying the party I was supposed to be at. The wreath format is actually genius because it feels fancier than a simple cinnamon roll tray, but it requires zero additional skill.

Timing and Temperature Matter

Baking at 350°F instead of the higher temperature that comes on the cinnamon roll package is intentional; it gives the wreath time to cook through without the edges burning while the center stays doughy. I discovered this after my first attempt scorched the outer rolls while the inner ones stayed pale, and now I set a timer and actually watch the last five minutes instead of hoping for the best. The 10-minute cool-down is sacred too, because it gives the wreath just enough structure to hold together when you start arranging it.

Personalization and Presentation

The magic happens in those final moments when you're drizzling icing and sprinkling colors, so don't rush this part even though it seems simple. You could add chopped pecans or cream cheese to the brown sugar filling for richness, or stick with the classic combination if you want the cinnamon roll flavor to shine. Here are three things I always consider when finishing the wreath:

• Apply the sanding sugar in a pattern that pleases your eye, whether that's strict alternating sections or a more organic scattered approach.
• Let the icing drizzle pool slightly in the valleys of the wreath for visual drama and extra sweetness in every bite.
• Place the plastic baby figurine off to the side where it's visible rather than hidden, so guests know to look for it and the tradition feels intentional.

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This wreath has become my shorthand for celebration, proof that the best parties are built on moments that feel effortless even when they're actually thoughtfully planned. Make this, watch people's faces when they realize they can pull it apart, and own the fact that sometimes the best traditions come straight out of a can.

Answers to Recipe Questions

→ What type of dough is used for the wreath?

Refrigerated cinnamon roll dough is used to create soft, flavorful strips that twist easily into a wreath shape.

→ How do you achieve the rich filling flavor?

Brushing melted butter combined with brown sugar and ground cinnamon onto the dough strips enhances sweetness and spice.

→ What gives the wreath its festive appearance?

The icing drizzle topped with alternating purple, green, and gold sanding sugars delivers traditional Mardi Gras colors and sparkle.

→ Can additional ingredients be added for texture?

Yes, chopped pecans or cream cheese can be added to the filling before rolling to enrich flavor and texture.

→ What baking temperature and time are recommended?

Bake at 350°F (175°C) for 22–25 minutes until golden and cooked through.

→ Is there a traditional decoration included?

An optional small figurine is sometimes tucked into the wreath after baking to honor Mardi Gras tradition.