Traditionally made for Mardi Gras, King Cake is typically baked with a brioche base and filled with cinnamon sugar, then iced in purple, green and gold frosting. Fun fact: Each King Cake is baked with a small figurine or trinket hidden inside; it symbolizes luck and prosperity for the person who finds the figurine hidden in their slice of cake. That person is also responsible for making next year’s King Cake or throwing the Mardi Gras celebration. This year, bring family and friends together for a Mardi Gras celebration of your own and serve a twist on the traditional Mardi Gras King Cake by baking a King Cake Cinnamon Roll Wreath. Substitute the cinnamon swirled brioche for a wreath of individual rolls frosted in cream cheese – perfect for serving to party guests. Watch the video below to learn how to make your own, then read the recipe to get all the ingredients. Need help bringing your party to life? Find party supplies organized by theme in our one-stop Amazon shop.



3⁄4 cup warm milk, about 105-110 degrees F
2 1⁄4 teaspoon dry active yeast (1 packet)
1⁄3 cup granulated sugar
2 large eggs, room temp, lightly whisked
4 cups all-purpose flour
1 teaspoon ground nutmeg
1⁄2 teaspoon kosher salt
1⁄4 cup unsalted butter, softened


1⁄4 cup unsalted butter, softened
1⁄4 cup granulated sugar
1⁄4 cup brown sugar, packed
1 Tablespoon ground cinnamon
Pinch kosher salt


4 oz cream cheese, room temp
1⁄4 cup unsalted butter, softened
1 1⁄2 cup powdered sugar
Pinch kosher salt
1 teaspoon vanilla extract
Assorted sugar sprinkles in yellow/gold, green, and purple



DOUGH: Sprinkle yeast over warm milk. Add 1 teaspoon of sugar. Stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and yeast to activate.

  1. In the bowl of a stand mixer fitted with a dough hook attachment, add remaining sugar, eggs, and yeast mixture. In another bowl, whisk together flour, nutmeg, and salt. Add half of flour mixture to mixing bowl. Mix on low speed until dough starts to form.
  2. With the mixer running, add softened butter one tablespoon at a time. Once incorporated, add remaining flour. Continue to knead until dough is smooth and no longer sticks to the sides of the bowl, about 2-3 minutes.
  3. Transfer dough to a large lightly greased bowl.
  4. Cover with plastic wrap and let dough rest at room temperature for about one hour, until dough has doubled in volume.
  1. Punch down risen dough. Transfer to a clean working surface. Roll dough to an 18×13-inch rectangle.

FILLING: In a small bowl, combine softened butter, sugar, brown sugar, cinnamon, and salt until smooth. Spread mixture over rolled dough.

  1. Starting at the long end, roll dough into a log.
  2. Transfer log to a parchment lined baking sheet.

ASSEMBLY: Place ramekin in center of baking sheet. Shape log around the ramekin to form a circle. Using a sharp knife, slice dough in 1 1⁄2-inch intervals, cutting only 3⁄4 of the way through the dough so the pieces are still connected.

  1. Turn each sliced cinnamon roll onto its side, allowing filling to face up. Repeat with each roll to form a circle of overlapping pieces. Loosely cover dough with plastic wrap. Let dough rest at room temperature for about 45 minutes until puffy.
  2. Preheat oven to 350 degrees F. Remove plastic wrap.
  3. Reshape dough wreath, if necessary.
  4. Bake for 25-30 minutes until cinnamon rolls are golden brown.
  5. Carefully remove ramekin. Allow rolls to rest for 10-15 minutes before topping with frosting.


  1. Using an electric hand mixer, beat together cream cheese and butter until smooth.
  2. Add powdered sugar, salt, and vanilla. Beat until well combined. If frosting is too thick, add 1 Tablespoon of milk at a time until desired frosting consistency is achieved.
  3. Spread frosting over slightly cooled cinnamon roll wreath. Sprinkle yellow/gold, green, and purple sugar over frosting to decorate. Serve immediately.


  • Dough can be prepared ahead of time and stored in the fridge overnight. Follow up to Step 9. Instead of allowing dough to rise at room temperature, cover dough with plastic wrap and let chill in the fridge overnight. The following day, allow dough to sit at room temperature for 30-45 minutes until dough is no longer cold. Bake according to instructions.
  • If adding King Cake “trinket”- hide trinket into one cinnamon roll before frosting.
Yield: Serves 12

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