Mardi Gras King Cake Wreath

My kitchen smelled like a New Orleans bakery the moment I twisted those cinnamon roll strips into a wreath shape, and I knew I'd stumbled onto something special. This recipe came together almost by accident one Mardi Gras morning when I realized I had two cans of refrigerated dough and zero time for complicated baking. What started as a shortcut became the most show-stopping dessert I've made in years, complete with those iconic purple, green, and gold colors that make everyone smile. The beauty of it is that you're not really cooking from scratch, but it tastes and looks like you spent hours in the kitchen.

Last year, I brought this wreath to a Mardi Gras potluck, and watching people's faces light up when they realized it was a giant cinnamon roll wreath felt better than any compliment I've gotten in the kitchen. Someone asked for the recipe before they'd even taken a bite, and I loved being able to say, honestly, that anyone could make it. That moment taught me that impressive food doesn't have to be complicated, it just has to arrive with confidence.

Ingredients

• Refrigerated cinnamon roll dough (2 cans, 8 oz each): This is your time-saving hero, so don't skip it or swap it for anything else, the consistency matters when forming the wreath shape.
• Unsalted butter, melted (2 tbsp): Brushing this onto each unrolled strip adds richness and helps the cinnamon sugar stick without overwhelming the flavors.
• Light brown sugar (3 tbsp): This sweetens each layer and caramelizes slightly during baking for subtle depth.
• Ground cinnamon (1 tsp): The warm spice ties everything to King Cake tradition and fills your home with that irresistible aroma.
• Reserved icing from cinnamon roll cans: Save every drop, this becomes your glaze and holds the decorative sugars in place.
• Purple, green, and gold sanding sugar or sprinkles: These are what make the wreath unmistakably Mardi Gras, apply them while the icing is still sticky for best adhesion.
• Plastic baby figurine, food-safe and optional: The tiny surprise hidden in the wreath is pure tradition, just warn your guests before they bite.

Instructions

Get your oven ready and set the stage:

Preheat to 350°F and line your baking sheet with parchment paper so you're not scrambling once the dough is out of the can. This ten-minute head start makes everything feel calmer.

Unroll and unwind:

Pop open those cinnamon roll cans and gently separate each roll, then carefully unroll each one into a long strip like you're unfurling a scroll. The dough is forgiving, so don't stress if it's not perfectly even.

Brush, sugar, and season:

Take each strip and lightly brush it with melted butter, then sprinkle with brown sugar and cinnamon, distributing evenly so every bite has flavor. This extra layer is what elevates it from ordinary to unforgettable.

Form the wreath:

Take each sugared strip and give it a gentle twist, then start arranging them in a large circle on your baking sheet, overlapping the strips slightly and pinching the ends together where they meet. You're creating a continuous ring, so make sure those seams are sealed.

Bake until golden:

Slide the wreath into the oven for 22 to 25 minutes, watching until the top turns a deep golden brown and the edges look cooked through. The butter and sugar will bubble up around the edges, and that's exactly what you want.

Cool and breathe:

Let the wreath rest on the baking sheet for about 10 minutes so it sets slightly and becomes easier to handle. This pause also lets the steam escape, so the icing doesn't melt off immediately.

Glaze while warm:

Once cooled slightly, drizzle that reserved icing all over the wreath in whatever pattern feels right, working quickly before it sets. The warmth of the wreath helps the icing flow and soak into the rolls.

Add the festive colors:

While the icing is still sticky, immediately sprinkle purple, green, and gold sugars over different sections of the wreath, alternating colors so the Mardi Gras spirit shines through. Work in sections so the icing doesn't dry before you finish.

Optional crown jewel:

Once everything is set, gently tuck that plastic baby figurine under one of the rolls as a nod to King Cake tradition, but definitely warn your guests so no one bites down in surprise.

Save

There's something magical about a dessert that tastes like celebration, and this wreath does exactly that. Every time I make it, I'm reminded that the best kitchen moments aren't about perfection, they're about bringing people joy in the simplest ways possible.

The Shortcut That Changed Everything

I used to feel guilty using refrigerated dough until I realized that the real cooking skill isn't about making dough from scratch, it's about knowing how to transform simple ingredients into something memorable. Using canned cinnamon rolls lets you focus on flavor and presentation instead of yeast timing, and honestly, life's too short not to take that gift. The oven does most of the heavy lifting here, leaving you time to set the table and pour the coffee.

Making It Your Own

I learned quickly that this wreath is endlessly customizable, and the best versions I've made came from playing around with what I had on hand. One year I added chopped pecans to the filling and it became richer, another time I mixed a little cream cheese into the butter mixture for tanginess that balanced the sweetness. The wreath's foundation is strong enough to handle your creative tweaks, so don't be afraid to experiment and make it feel like yours.

Serving and Storage Tips

This wreath is best enjoyed warm or at room temperature on the day you make it, so timing is everything when you're planning a party. If you need to bake it ahead, wrap it loosely in foil after it cools completely and reheat gently before serving, though the icing and sugars look crispest when fresh. A cup of strong coffee or New Orleans chicory coffee on the side is the perfect pairing, turning a simple dessert into an experience.

• Leftover wreath keeps in an airtight container for a couple of days, though it's rarely around that long.
• If you're traveling with it, transport the wreath assembled but skip the icing and sugar until you arrive, then dress it up on site.
• Make sure any plastic baby figurine is food-safe grade and clearly marked to guests before serving so no one gets a surprise.

Save

This recipe reminds me why I love cooking at all, it's the moment when simplicity meets celebration. Make this wreath and watch how quickly it becomes the star of your Mardi Gras table.

Common Questions

→ What dough is best for the wreath?

Refrigerated cinnamon roll dough works well for a tender, flaky texture while saving preparation time.

→ How do I achieve the classic Mardi Gras colors?

Sprinkle purple, green, and gold sanding sugar alternately over the icing after baking to create the traditional festive look.

→ Can I add nuts to the filling?

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

→ What is the purpose of the small figurine?

Traditionally, a small figurine is hidden inside the cake as a fun surprise and symbol of good luck.

→ How long should the wreath bake?

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