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Mini Crescent Roll King Cakes

Can’t make it to New Orleans this year? That’s a great excuse to make your own King Cakes for your celebration at home. Using refrigerated crescent rolls makes this recipe a snap!

Mini crescent roll king cakes on purple plate with mardi gras beads and plastic baby in the background.

Mini Crescent Roll King Cakes

Supplies you will need to make your mini king cakes:

  • refrigerated crescent rolls
  • 2 tbsp butter, softened
  • ⅓ cup brown sugar
  • 3/4 tsp ground cinnamon
  • 1 cup powdered sugar
  • 1 tbsp milk
  • ½ tsp vanilla extract
  • Purple, yellow, and green decorating sugar

How To Make Mini King Cakes

Unroll your crescent rolls and separate them into rectangles rather than triangles. Pinch the crescent dough rectangle together along the perforation.

Crescent rolls separated into rectangles.

Combine your brown sugar and cinnamon with the softened butter. Spread it evenly on the crescent rolls. Don’t go too thick with the mixture or it will ooze out when baking.

Add filling to crescent rolls and roll them up like doughnuts.

Roll the crescent dough up jelly-roll style, then carefully combine the ends to form a doughnut shape.

Bake your king cakes at 350° for 10 minutes or until golden brown.

King Cakes made with mini crescent rolls.

While the mini king cakes are cooling, mix up your glazy by combing the powdered sugar, milk and vanilla extract. Pour this mixture over the top of your cakes and then decorate with alternating stripes of purple, yellow and green decorating sugar.

King Cake on a yellow plate with a plastic baby.

Want to add an authentic Mardi Gras-style touch? Don’t forget to hide a plastic baby inside one of the cakes!

As The Bunny Hops®