Easy King Cake Braid – perfect for Mardi Gras!!! Easy King Cake made with refrigerated french bread dough – stuffed with cream cheese, cinnamon and sugar. Topped with a quick powdered sugar and milk glaze and sprinkled with yellow, purple and green sugar. SO festive!!! Ready to eat in 30 minutes! Great for breakfast or dessert. I took this to a party and it was gone in a flash!!! YUM! #kingcake #mardigras
Mardi Gras is in full swing. Have you ever been to New Orleans for Mardi Gras? I went when I was in college and it was CRAZY!! I saw things you would never believe! That was my one and only time at Mardi Gras. The experience will definitely last for my lifetime.
My favorite thing about Mardi Gras is eating some Cajun spiced food and a big ol’ slice of King Cake. This Easy King Cake Braid is perfect for any upcoming Mardi Gras celebrations. It is super easy to make and it tastes fantastic!!!
This Easy King Cake Braid starts with a can of refrigerated french bread dough. The dough is filled with cream cheese, cinnamon and sugar. You could also add some chopped pecans to the mixture as well. I topped the baked braid with a simple icing and then sprinkled it with the traditional Mardi Gras colored sugars – gold, green and purple. You can find colored sugar at Hobby Lobby, Michael’s, Walmart or even the grocery store. It is usually with the cake decorating supplies.
Yield: 6 to 8 servingsAuthor: Stephanie – Plain Chicken.com
Quick King Cake Braid
prep time: 5 MINScook time: 25 MINStotal time: 30 mins
1/2 (8-oz) package cream cheese, softened
1/4 cup brown sugar
1/2 tsp vanilla
1 (11-oz) can refrigerated French bread dough
3 Tbsp granulated sugar
1 tsp cinnamon
1/2 cup powdered sugar
1 to 2 Tbsp milk
yellow, purple, green sugar
Preheat oven to 375ºF.
Beat cream cheese, brown sugar, and vanilla at medium speed with an electric mixer until smooth.
Unroll French bread dough. Spread cream cheese mixture over dough, leaving a 1/4-inch border.
Combine granulated sugar and cinnamon. Sprinkle over cream cheese mixture.
Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a parchment-lined baking sheet.
With a serrated knife, cut dough in half. Place halves, cut side up next to each other. Braid bread, keeping cut sides up. Pinch ends to seal together.
Bake for 25 to 30 minutes. Remove from oven.
Combine powdered sugar and milk. Spread over warm braid. Sprinkle with yellow, green and purple sugars.