Easy Cinnamon Roll King Cake
Ingredients
- 2 12.4 ounce cans refrigerated cinnamon rolls with icing
- 1/4 cup chopped pecans optional
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 2 tablespoons each purple green and gold sanding sugar
Instructions
- Preheat the oven to 350°F and line a round pan or baking sheet with parchment paper.
- Unroll both cans of cinnamon rolls and set the included icing packets aside.
- Arrange the rolls in a circle, sides touching, so they form a ring with a hole in the center.
- Press the two ends of the circle firmly together where it closes.
- Scatter the chopped pecans over the top, pressing lightly so they stick.
- Bake 16 to 20 minutes, until the tops are golden and the centers spring back when pressed.
- Cool on the pan 10 minutes; the rolls firm up and hold their ring shape as they cool.
- Whisk the powdered sugar with milk to a thick icing and drizzle over the warm ring.
- Scatter purple, green and gold sugar over the icing while it is still wet, then tuck in a baby figurine once cooled.
Good to Know
Keep a spare roll from a third can in the fridge to patch any gap in the ring before it bakes.