These King Cake Muffins are so easy to make using canned cinnamon rolls and are stuffed with sweetened vanilla cream cheese and cinnamon! This Mardi Gras dessert is so good warm out of the oven!
Table of Contents
- These King Cake Muffins are so easy to make using canned cinnamon rolls and are stuffed with sweetened vanilla cream cheese and cinnamon! This Mardi Gras dessert is so good warm out of the oven!
- These King Cake Muffins Are Stuffed With Cream Cheese
- I Love How Easy This Mardi Gras Recipe Is
- king cake muffins
These King Cake Muffins Are Stuffed With Cream Cheese
Happy Fat Tuesday! Or if you aren’t reading this until tomorrow, Happy Ash Wednesday! Either way, you need these super easy King Cake Muffins in your life.
I stuffed them with cream cheese like my favorite King Cakes always are made back home in Texas. I forgot to hide the baby, but thankfully the girls aren’t old enough to understand to search for the baby in their King Cake yet.
The Superbowl is over and Valentine’s Day is coming this weekend, but this week we have Mardi Gras! It’s one heck of a week!
We started off with fattening dips, moving onto sweet breads and beignets and finishing out the week with a box full of chocolates. I wish every week was Super-Mardi-tine’s Week. Thankfully for my jeans it’s not.
I Love How Easy This Mardi Gras Recipe Is
These muffins are crazy easy to make with the use of canned cinnamon rolls. I stuffed them with sweetened vanilla cream cheese and extra cinnamon and then baked them for about 10 minutes. They were so good soft and warm out of the oven!
Top them with a schemer of frosting (homemade or the one that comes with the can of cinnamon rolls) and sprinkles and dive in! The only thing we are missing is a few beads and a float. Happy Mardi Gras everybody!
- 1 (12.4 oz) can cinnamon rolls (I used Pillsbury)
- 3 oz cream cheese, softened
- 1/3 cup powdered sugar
- 2 teaspoons vanilla extract
- ground cinnamon, to taste
- yellow, green and purple sprinkles
Homemade Icing (optional)
- 1 cup powdered sugar
- 2-3 tablespoons of milk
- 1 teaspoon vanilla extract
Preheat oven to 375°F. Grease a muffin pan, set aside.
Cream togehter cream cheese, powdered sugar and vanilla extract until smooth. Transfer cream cheese mixture into a ziplock baggie and cut the tip off. Set aside.
Open cinnamon rolls. Remove icing. Flatten out each cinnamon roll into a long rectangle, pipe in a few lines of cream cheese filling, lightly sprinkle with cinnamon and then roll it closed and place in muffin tin. Repeat until all cinnamon rolls have been done.
Bake for 10-12 minutes, or until golden brown. Remove from oven and immediately ice with icing you made or the packaged icing from the cinnamon rolls.
Sprinkle with purple, yellow and green sprinkles. Serve immediatley. (These do not store well, best served fresh and warm.)
Icing: In a small bowl, whisk together powdered sugar, 2 tablespoons milk and vanilla. If too thick, add 1 more tablespoon milk. Whisk until smooth.
You can use the icing provided with the cinnamon rolls or you can make your own if you like extra frosting like me.
Serving Size:1 muffin
Amount Per Serving: Calories: 156Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 123mgCarbohydrates: 26gFiber: 0gSugar: 21gProtein: 1g
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