Emeril's Quick King Cake

"This is an easy quick way of making King Cake. This is good recipe. Try it and see what you think!!"
 
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photo by bcvminnie photo by bcvminnie
photo by bcvminnie
photo by bcvminnie photo by bcvminnie
photo by bcvminnie photo by bcvminnie
photo by ksdahl photo by ksdahl
photo by Kel62286 photo by Kel62286
Ready In:
40mins
Ingredients:
9
Yields:
1 cake
Serves:
4-6
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ingredients

  • 1 (12 ounce) can crescent rolls
  • 14 teaspoon cinnamon
  • 14 cup butter
  • 1 (21 ounce) can fruit pie filling
  • 1 (8 ounce) package cream cheese
  • 1 cup powdered sugar
  • 12 cup icing (see below)
  • 34 cup sugar, divided into 3 parts
  • food coloring (gold, purple, green)
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directions

  • After opening the can of crescent rolls, unroll in one piece. With your fingers, press seams together to form one piece of dough.
  • Mix together butter and cinnamon, gently spread over the dough.
  • Mix together cream cheese and powdered sugar. Drop teaspoons over the top of the dough. Drop teaspoonfuls of pie filling (cherry, blueberry or peach) over the dough as you did the cream cheese.
  • Starting on the long end, carefully roll the dough, horizontally, with the filling and cream cheese inside. Insert plastic baby at any place within the dough.
  • Place on baking pan with the seam side down in a circle, pinching the ends together.
  • Bake at 350 for 15-20 minutes or until golden brown.
  • While the cake is baking, use the food coloring to dye the sugar.
  • When cake is cool, pour icing over the top of the cake. Sprinkle with the colored sugar, alternating the three colors as you go around the circle.
  • For icing: Combine 1 cup of powdered sugar, 1 tbsp lemon juice and 1 tbsp water until smooth.

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Reviews

  1. I also used 2 cans of cresent rolls. Instead of pie filling, I used seedless strawberry jam. I rolled out the dough on a piece of waxed paper & then rolled it onto the pan, much easier to handle that way. The seams gave way slightly when baked but it still looked good & tasted great! Everyone wanted the recipe.
     
  2. The quickest way to make a king cake is using ready-to-bake cinnamon rolls. you can check out that recipe here: http://www.ehow.com/how_2184139_mardi-gras-king-cakes-minutes.html
     
  3. I'm an accomplished cook and baker and tried this recipe because it was quick. It was a fail. I love Emeril, but this recipe simply doesn't work. I followed the suggestion of two cans of rolls. I'm going to try again, but making it the original way as a yeast bread. Sorry Emeril!!
     
  4. My family loves this!! I gave 4 stars only because I do have to alter the recipe. I use 2 cans of the crescent rolls and form two half circles than pinch them together before baking. This way you don't try to over roll the dough and make it hard to work with. Great taste and a lot quicker than other king cake recipes.
     
  5. I made this omigtting the pie and cream cheese filling. It still came out great. It is only good for a day or too, but ends up getting soggy. For the frosting, you could also warm up storebought and drizzle that over the top.
     
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Tweaks

  1. I only had 8oz crescent rolls and it made a small king cake that was good for 2-4. The two of us never agree on the flavor of the king cake (I like pralines and nuts, my husband likes raspberry), so I made a cinnamon and pecan cake. The ingredients as listed would have easily made two cakes using 8oz tubes of crescent rolls, but I only wanted to try one at first. I softened the butter (some was melted) and spread it on the dough that I had rolled out between to sheets of parchment paper. I had lots of butter left over. I sprinkled cinnamon on the butter. Then I sprinkled on about 1/8 cup of brown sugar on top of the melted/softened butter and cinnamon. I mixed the softened cream cheese with about 1/2 c of brown sugar instead of powdered sugar and about one c of pecan pieces. I put about half of this mixture on top of the butter/cinnamon/brown sugar and saved the rest for another king cake. If I make this again (after using the left over cream cheese, brown sugar and pecans), I'll just use 4 oz of cream cheese, 1/4 c brown sugar and 1/2 c pecan pieces. I rolled up the cake and formed the cake on parchment paper on a cookie sheet and baked for about 18 minutes at 350 degrees. I let it cool slightly and glazed it with a mixture of powdered sugar and French Vanilla Coffee Mate (just enough to make it runny). Then I sprinkled on Green, Gold and Purple decorating sugars. We could hardly wait for it to cool and each ate a slice while it was slightly warm. Unfortunately, we finished it off within about an hour or less. It was great. I will definitely make this again and half the ingredients listed. I will make the substitutions the same.
     
    • Review photo by bcvminnie

RECIPE SUBMITTED BY

I just got married on 07/07/07!! I have lived in Fort Worth, Texas for about 7 years. I have lived in Austin, Corpus Christi and I'm originally from San Angelo, Texas. I love to cook for my family, friends and church. I love trying new recipes. I hope you enjoy the ones that I have posted. If not, please give me your input as to how to improve or any ideas that you might have.
 
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