Easy King Cake Bites – crescent rolls filled with cinnamon and cream cheese, topped with icing and colored sugar – DELICIOUS! Great for breakfast or dessert!
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Pin This RecipeNo Mardi Gras celebration is complete without King Cake. In the simplest of terms, King Cake is basically a cinnamon roll. It is a sweet dough with cinnamon and sometimes a filling that is topped with icing and colored sugars. I have a couple of simple King Cake recipes on the blog. This year I went for a bite-sized treat with these King Cake Bites.
I took some crescent rolls, sprinkled them with cinnamon, filled them with a yummy sweet cream cheese filling and baked them. I finished them off with some frosting and sugar on top.
One word – AMAZING! We could not stop eating these. They really do taste like little King Cake bites. These would be great for a class party, Fat Tuesday breakfast or just anytime for a treat. We ate these for dessert and breakfast the next day. We warmed them in the microwave for about 5 seconds. Seriously good!
WATCH How to Make King Cake Bites
Easy King Cake Bites
Ingredients:
Bites
- 1 (8oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 tsp lemon juice
- 2 tsp cinnamon
- 2 (8-oz) cans refrigerated crescent dinner rolls
Glaze
- 1 cup powdered sugar
- 2 Tbsp milk
- yellow, green, purple sugar
Instructions:
- Preheat oven to 350ºF.
- Beat cream cheese, 1 cup powdered sugar and lemon juice with mixer until well blended.
- Separate dough into 8 rectangles; seal seams. Sprinkle each rectangle with approximately ¼ teaspoon of cinnamon.
- Spread cream cheese mixture down middle of each rectangle. Fold each rectangle lengthwise into thirds to enclose filling (bring long edges up to cover cream cheese); cut each into 4 squares. Place, seam-sides down, on baking sheet.
- Bake 13 to 15 min. or until golden brown. Cool slightly.
- Mix together remaining 1 cup powdered sugar and milk. Spread on top of King Cake Bites and sprinkle with colored sugars.
Steph
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So cute and tasty! I made these with my 2 year old for my husband to take to work on Fat Tuesday and they were so easy and fun! We tested a couple for quality control of course, and they are delish!
I’m making a volunteer appreciation lunch for Fat Tuesday. I’m need to make as much as possible ahead of time. There is no oven at the center only a toaster oven and microwave so these will need to be made at home. I like the idea of making the filling the day ahead but do you think I could assemble them, cover and refrigerate, and bake in the morning? I may need a double batch. I’m waiting on the final RSVPs. It will not be possible to make too much food because all leftovers will be shared with our veterans.
Thank you
I think that would be fine.
Has anyone tried refrigerating these? Is the texture different the next day?
Have made these many of times..they don’t last long at all and are always a big hit. I make them for all holidays just change the color of your sugar to fit the holiday.
Have you tried different fillings like blueberry? I have some people that can’t have dairy.
I think that would work fine.
I want to take for snacks to sunday school tomorrow but not sure of timing in the morning. If i made these tonight except for the glaze and sugar toppings could i warm them in the morning to put the glaze and sugar toppings on? Or are they fine cold the next day?
You can make them ahead of time and warm them up the next morning. I would just be a personal preference if you want to eat them cold.
Has anyone tried putting apple pie filling in the middle with some of the cream cheese/pad sugar mixture?
I have done a king cake like this using apple slices. Just sprinkle sugar/cinnamon mix on apples before sealing.
Do these need to stay refrigerated after baked and iced? And if I wanted to make a lot ahead of time can I freeze them then thaw out when ready for them?
I’ve never frozen them, so I can not say how they would be after being thawed out.
How do you make colored sugar!
I bought it
Food coloring and sugar
Hi, one question… it says to "Separate dough into 8 rectangles; seal seams." What do you mean by "seal seams"? Thank you
Do these need to be refrigerated? Or can they be made the night before?
You could make the filling ahead of time and baked when you are ready to eat.
Perfect, thanks! I am going to make them to take to work one morning. 🙂
Do these need to be refrigerated?
Love these cuties Stephanie! Pinning and sharing on FB. ♥
Just finished making these. Wonderful! The first batch was a bit dough-y because I got impatient and took it out without letting it cool. The second batch was perfect. Mine are not nearly as pretty (again: impatient), but tasty, and I hope the people at work like them tomorrow!! 🙂
These look so good! Can't wait to try them.
Breakfast on Fat Tuesday for those of us who have to work and for those of us who know longer have to fit into a ball gown.