Mardi Gras is going on right now. We only have a couple of weeks until Fat Tuesday and the start of Lent. One of my favorite Mardi Gras treats is King Cake. We usually buy one at the grocery store for our at home celebration. This year I am making this King Cake Bubble Up. OMG! This King Cake Bubble Up is out of this world good! A million times better than the store-bought ones we usually eat. You can eat this for breakfast or as a dessert. We did both! It tastes great warm or at room temperature.
If you want to make this ahead of time, I would suggest baking it and refrigerating it until ready to serve. You can cover it with foil and reheat it for your party. We didn't hide a baby in the bubble up, but you certainly can! Laissez les bons temps router!
**NOTE: I used regular refrigerated Pillsbury cinnamon rolls. NOT the Grands! cinnamon rolls. The Grands! are larger and the dough won't cook through. Make sure to use the regular Pillsbury cinnamon rolls in this recipe!**
King Cake Bubble Up
serves 8 to 10
- 2 (12.4-oz) cans refrigerated Pillsbury cinnamon rolls
- 1 (8-oz) package cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup milk
- purple, yellow, green sugar
Preheat oven to 375 degrees. Lightly spray a 9x13-inch pan with cooking spray.
Separate cinnamon rolls, save icing to use after the bubble up is baked. Cut each cinnamon roll into 4 pieces. Place in bottom on prepared pan.
Using a hand held electric mixer, beat together cream cheese and sugar. Add eggs and vanilla, mixing well. Add milk and mix until combined. Pour over chopped cinnamon rolls.
Bake for 30 to 35 minutes. Remove from oven and cool for 5 to 10 minutes. Spread cinnamon roll icing over top of casserole. Sprinkle with colored sugar.
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