Miniature King Cakes

Kim Phillips-Randolph


When making a King Cake, I noticed I was out of yeast so I decided to throw together a quick and simple version. It was a hit with my husband and son. Very easy and tasty.

Blue Ribbon Recipe

We love King Cakes in the Test Kitchen, but don't make them often because the process can take a while. Well, we may be making them more after trying this easy King Cake recipe. It's simple and delicious. The dough is nice and soft. The filling is slightly spicy thanks to the nutmeg (but not overpowering). With a slight citrus flavor, the glaze is fantastic. Even if you don't celebrate Mardi Gras, we suggest giving these a try. You will not be disappointed. The Test Kitchen


★★★★★ 2 votes

20 Min
20 Min


  • 1 can(s)
    Hungry Jack Buttermilk Biscuits
  • 2 Tbsp
  • 2 tsp
  • 4 Tbsp
  • ·
    butter or margarine
  • ·
    lemon rind, grated

  • 3/4 c
    powdered sugar
  • 1 tsp
    lemon juice
  • ·
  • ·
    purple, green and gold sugars

How to Make Miniature King Cakes


  1. Preheat oven 350 degrees.
  2. Take each biscuit, flatten and roll to oblong shape.
  3. Spread amount of butter or margarine on each biscuit.
  4. Combine cinnamon, sugar, and nutmeg in a small bowl.
  5. Sprinkle biscuits with sugar, cinnamon, and nutmeg.
  6. Grate lemon peel and sprinkle over biscuits.
  7. Roll each biscuit beginning at wide end.
  8. Close each end forming a small donut shape.
  9. Place in round cake pan or cookie sheet.
  10. Bake 350 for 15-20 minutes. Cool completely.
  11. For glaze, combine the confectioners' sugar, lemon juice, and enough water to achieve desired consistency.
  12. Spread over cakes.
  13. Sprinkle with colored sugars.

Printable Recipe Card

About Miniature King Cakes

Course/Dish: Cakes Biscuits
Main Ingredient: Flour
Regional Style: American
Collection: Mardi Gras!

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