Let’s get Shakin!!!!
Happy Carnival y’all, starting with our Mardi Gras season what’s better than a great king cake? Well for starters a homemade one by someone who likes to bake and is good at it. That person isn’t me, for those of you that know me and for those of you that read my cookbooks you know. I hate to bake, I do very little of it, and frankly I don’t enjoy it and don’t feel I’m very good at it. I’ve had a hand full of things/specialties throughout my career that I baked, I baked a lot, and got great at. But other than those “I don’t bake”. Well, if you are like me, you can still find those perfect recipes for guest to enjoy that are quick, easy, and delicious. This next recipe is one I’ve used for years; I even used it in south Louisiana, and everyone still enjoyed them, so they have been tested and approved on unsuspecting guest. Let’s face it king cakes are Mardi Gras; they are as much a part of the tradition as the beads themselves and it doesn’t get much easier than this next one.
WHAT YOU’LL NEED
• 2 cans store-bought cinnamon rolls I used Pillsbury Flaky Cinnamon Rolls with Butter Cream Icing
• Yellow, green, and purple sugar
• 1 plastic toy baby if desired
INSTRUCTIONS
- Preheat oven to 375°F.
- Place cinnamon rolls sideways on a large cookie sheet that has been greased or lined with a silicone mat. Arrange cinnamon rolls in a circular pattern touching. It should look like a flower when you’re done. Press down on cinnamon rolls with your hand to flatten them slightly.
- Bake according to package instructions. Let cool.
- Frost with the buttercream that comes with the cinnamon rolls. Add yellow, green and purple sugar. Serve immediately or store covered for up to 24 hours at room temperature. It is best when eaten the first day.
Until next week I’m Chef Hunter Lee wishing you all a Happy Carnival Season and Remember, “treat your kitchen, treat yourself”
Benwood’s, uniquely southern, surely the best!!