King Cake Cupcakes (Using Crescent Rolls!) Tutorial
In an effort to get y'all excited about the Mardi Gras giveaway coming soon AND to make King Cakes a little more accessible for those not in Louisiana, I've created these King Cake Cupcakes. I've filled these with sweet cream-cheese but you can omit the filling all together for a Traditional King Cake or fill them with fruit jam or chocolate. Just experiment!
King Cake Cupcakes (makes 8 cupcakes)
Ingredients
Dough:
2 tubes of crescent rolls (I like the crescent roll seamless dough sheets for this)
1/2 cup sugar
1 Tbl ground cinnamon
For the filling:
1 block of cream cheese
1/2 cup sugar
1 tsp vanilla extract
Glaze:
1 cup powdered sugar
1 Tbl lemon juice
1 Tbl water (or omit the lemon juice and use 2 Tbl water)
Step 1
Preheat the oven to 375 degrees. In a stand mixer- beat the cream cheese, 1/2 cup sugar, and vanilla extract until combined, set aside.
Step 2
In a bowl, combine the 1/2 cup of sugar and 1 Tbl cinnamon. Set aside.
Step 3
On a lightly floured surface, unroll both crescent roll doughs, and pinch together the diagonal seams. If you are using the seamless dough sheet, cut each sheet into four rectangles. You should have 8 rectangles of dough total. Sprinkle the cinnamon/sugar mixture over the dough, evenly.
Step 4
Spread a heaping tablespoon of cream cheese down the long end of each rectangle.
Step 5
Roll up each rectangle, long ways, like a cigar. Pinching the ends closed.
Step 6
Fold the left side over to the middle. Then fold the right side over on top of the left side. You are essential "rolling" them up, gently.
Step 7
You should have what looks like a cinnamon roll, seam side up.
Step 8
Place the rolls, seam side up in a greased cupcake tin.
Step 9
Cover with tinfoil and bake at 375 degrees for 12 minutes, then uncover and bake 12-15 minutes more. The internal temp should register at 190 degrees.
Step 10
Let cool for 10 minutes before you try to remove them from the pan. While they cool, make the glaze. Combine the powdered sugar, lemon juice, and water.
Step 11
Once the cupcakes are removed from the tin, drizzle them with the glaze and sprinkle with purple, green, and gold sugar sprinkles.
King Cake Cupcakes (makes 8 cupcakes)
Ingredients
Dough:
2 tubes of crescent rolls (I like the crescent roll seamless dough sheets for this)
1/2 cup sugar
1 Tbl ground cinnamon
For the filling:
1 block of cream cheese
1/2 cup sugar
1 tsp vanilla extract
Glaze:
1 cup powdered sugar
1 Tbl lemon juice
1 Tbl water (or omit the lemon juice and use 2 Tbl water)
Step 1
Preheat the oven to 375 degrees. In a stand mixer- beat the cream cheese, 1/2 cup sugar, and vanilla extract until combined, set aside.
Step 2
In a bowl, combine the 1/2 cup of sugar and 1 Tbl cinnamon. Set aside.
Step 3
On a lightly floured surface, unroll both crescent roll doughs, and pinch together the diagonal seams. If you are using the seamless dough sheet, cut each sheet into four rectangles. You should have 8 rectangles of dough total. Sprinkle the cinnamon/sugar mixture over the dough, evenly.
Step 4
Spread a heaping tablespoon of cream cheese down the long end of each rectangle.
Step 5
Roll up each rectangle, long ways, like a cigar. Pinching the ends closed.
Step 6
Fold the left side over to the middle. Then fold the right side over on top of the left side. You are essential "rolling" them up, gently.
Step 7
You should have what looks like a cinnamon roll, seam side up.
Step 8
Place the rolls, seam side up in a greased cupcake tin.
Step 9
Cover with tinfoil and bake at 375 degrees for 12 minutes, then uncover and bake 12-15 minutes more. The internal temp should register at 190 degrees.
Step 10
Let cool for 10 minutes before you try to remove them from the pan. While they cool, make the glaze. Combine the powdered sugar, lemon juice, and water.
Step 11
Once the cupcakes are removed from the tin, drizzle them with the glaze and sprinkle with purple, green, and gold sugar sprinkles.
Comments
Thanks for linking up to What's New Wednesdays! Just wanted to let you know I featured your recipe on today's What's New Wednesday! I hope you'll stop by and link up more amazing stuff :)
{HUGS},
kristi
Question: Do they require refrigeration?
~Just Curious :)
Terry Wingate
I made my first batch of these on Super Bowl Sunday, and only halfway through the recipe did I realize that it only makes 8, and I needed at least double that! So, needles to say, I ran some *pretty* offensive plays in my local grocery store hours before the Big Game.
1) Perhaps you list somewhere near the top of the recipe that it makes 8?
2) Baking the cakes covered with tin foil first is the key! Keeps them from burning, and makes them less gooey...great tip!
3) My second batch, I am making today in preparation for Fat Tuesday (tomorrow!) I decided this time that I would spread on the cream cheese first, and it was soooo much easier! I used a spoonula on cold Pillsbury dough, then sprinkled on the cinnamon mixture, and they came out perfectly.
Thank you again, and happy baking!
The fruit filling can be piped in after they cool, kinda like filling a donut.
I just made these, they are cooling at the moment. Upon removing the foil I realized that I rolled them up the wrong freaking way lol, and my kitchen was too warm bc the dough got super soft really fast!! Serious blonde moment!!!
They are HUGE but look delicious.
I'm going to try again this weekend, but I'll put the ac on first :)