King Cake Bubble Up – We loved this!! Cinnamon rolls, eggs, milk, vanilla and cream cheese. Ready in 30 minutes. Better than any store-bought King Cake we’ve had! Can serve warm or room temperature. We ate way too much of this! Perfect for your Mardi Gras party!
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Pin This RecipeMardi 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 rouler!
**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!**
WATCH How to Make King Cake Bubble Up
King Cake Bubble Up
Ingredients:
Instructions:
- Preheat oven to 375ºF. Lightly spray a 9×13-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.
Steph
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Can you add chopped pecans??? 😉
Sure!
I just made 5 of these (3 for my son’s high school French class). They turned out great. I do wonder if anyone has tried it in a Bundt pan so that it would turn out in a ring. If so did it change the cooking time?
I will make again.
Hubby and I are from south Louisiana (Baton Rouge and New Orleans). This recipe is amazing. I serve it all year round as a breakfast treat.
The bubble cake is awesome. I made this recipe for a party I attended for Mardi Gras. My husband loves it so much that I’m making it again this weekend. I’m sure I’ll be making it for a long time to come.
I made the bubble cake receipe for a Mardi Gras party. It was a big hit. My husband loves it. Im making it again this weekend and will for a long time to come.
I cut the recipe/ingredients in half I’m a single person. While it wasn’t what I expected I enjoyed it. The texture was more like custard? I thought it would be more like a king cake with a cream cheese filling.
I would make again for a pot luck!
Made 4 king cakes for our Mardi Gras party and they were a big success
Can you use the Grands and just cut smaller?
Grands are 16-oz and I only used 12-oz of biscuits. Using more biscuits may cause the mixture not to set and the biscuits to be raw.
It should not be doughy. It is a type of bread pudding, so it won’t be “dry”.
I made this today! My family loved it!
can I make this king cake bubble up in a bundt pan?
your cream cheese was too cold
Do you think I could freeze this for baking ahead for a girls weekend?
Do you think it would work in a Crock-Pot?
I’m sure it would. I’m.m not sure how long it would need to cook though.