Mardi Gras King Cake

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This recipe does have possibilities for those of you who do not want to make and rise your own dough. But take the bread stick dough, dip in melted butter and then roll in cinnamon sugar. Then stretch and braid like Sandra says. Once you have braided it and formed it into a ring, brush an egg wash over (1 egg and 1/4 cup of milk. Then let it rise, or bake or whatever. But for a really good and authentic recipe for King Cake, Google John Folse king cake and you will find an authentic recipe. He is a famous Louisiana chef for those of you not from LA. But plan to take a full day, but worth it! Geaux Saints!

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Just saw her do this recipe on TV and couldn't believe she uses bread stick dough! I make a King Cake in a similar fashion that turns out really well. It can't compete with an authentic new Orleans King Cake but it's good and a lot simpler to make than a real one! Love to cook, hate to bake, so this is perfect for those of you like me.
I do the same thing Sandra does except I use Pillsbury Grands Cinnamon Rolls. Like Sandra, just unroll each individual roll (it's messy! and braid them together, form a circle and bake. Cool completely.
I have always used the icing provided but I like Sandra's idea of cream cheese icing and cream for a glaze. I'll try that this next year.
Also, instead of cutting a hole in the top your king cake for the baby, before icing it, just gently lift a side of the cake and insert the baby from the underside. The cinnamon rolls will not have the hard crust the bread sticks will and the baby will go in easily.
Enjoy!

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Very disappointed. I even tried it with Sugar and Cinnamon. Tasted like 3 day old donuts. Good when warm then its all over. Only prize here is the one on the inside. I love Sandra Lee, but this is not one of her best recipes. Sue in Gause, Tx

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I'm normally not a convenience cook, but I'm also not from Louisiana either so I have no dog in the fight of whether this recipe is authentic or not. How could it be? But every month I serve dinner at a women's shelter and I've taken to bringing homemade desserts on my volunteer nights. I've made cobblers, crisps, roulades, and cookies all to rave reviews. But two of the most popular items have been totally semi homemade in concept: Paula Deen's pumpkin gooey butter cake, which I made a second time to serve on Thanksgiving and this "King Cake." Since I usually bake from scratch, there's no denying the simplicity and timesavings of cooking with prepared ingredients. Only the most discriminating people would even give a flying fig! The women at the shelter loved this dish and I loved how easy it was to make on a Tuesday evening after a 9:30 run to the grocery store! I took to heart someone's shock that there was no cinnamon in the recipe so instead of the Pilsbury bread sticks, I used the cinnamon roll canister, braided it into a ring and baked. It did look pretty drizzled with the icing (which I softened in the microwave and poured into a bowl before adding 2 tablespoons of half and half rather than cream and sprinkles. I doubt I'll ever make it again, but my reputation suffered not one bit with the shelter residents as being the guy who always brings fabulous desserts!

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This is sooooooooooooo good and soooooooooooooooooooo easy to make. I'm from Louisiana and I love it. You can always add cinnammon and sugar and sprinkle it on the dough before baking. Try it before you write a review about it

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I am from south Louisiana and I am in shock and aww over Sandra's king cake recipe. I think she needs to study up on things before she makes them. Where is the cinnammon and sugar filling. You will never go any where in New Orleans and find a bread cake called king cake. Do yourself a favor and stay away from this. You will be disappointed.