Super Easy King Cake

Chef Brenda of Brenda's French Soul Food restaurant in San Francisco walks you through how to make the funnest, easiest and tastiest KING CAKE you'll ever eat!
Big Easy King Cake
Supplies:
Rolling Pin
Roll of Parchment Paper
Cooking Oil Spray
5 Sandwich Size Ziplock Bags
Baking or Cookie Sheet
1 Dry Kidney Bean or Small Plastic Baby Jesus
For Colored Sugar:
1 C Granulated Sugar, divided into 1/3s
1 pack McCormick® Assorted Florescent Food Coloring
1 tiny bottle yellow food coloring
For Cake:
2 Cans Pillsbury® Cinnamon Rolls
1 Egg beaten with 2 TB Milk
1 small container Philadelphia® Fruit or Brown Sugar Cream Cheese (you will have leftovers, if you can’t find these flavors just stir in 1 TB brown sugar into ½ C plain cream cheese)
1/3 C Your Favorite Fruit Preserves
4 TB Chopped Pecans
Preheat oven to 375*
To make purple, green and gold-colored sugars divide sugar evenly into 3 ziplock bags. Add 6 drops of fluorescent purple plus 1 drops fluorescent blue food coloring into one bag, 8 drops of regular (non-flourescent) yellow into another bag, then 6 drops of fluorescent green plus 1 drops fluorescent blue into the last bag. Carefully seal bags while pressing as much air out as possible. Shake and lightly knead each bag until food coloring is thoroughly incorporated into sugar. Set sugars aside.
For the cake, place cream cheese and preserves into ziplock bags. Snip corners of each bag ¼”. Set aside at room temp.
Roll out 2’ of parchment paper and coat with cooking oil spray. Open the cans of cinnamon rolls and set frosting aside. Place rolls on their sides on a lightly oiled parchment into 2 rows of 8 overlapping. Brush with eggwash, lightly press and pinch each roll to each other to fasten together. Spray top of rolls with oil and place another 2’ piece of parchment. Roll flat until approx. 20” long and 6” wide. Pipe a 1/4” tube of cream cheese along right side. Sprinkle 2 TB chopped pecans on top of cream cheese. Fold dough over cream cheese then pipe a same sized tube of preserves. Sprinkle pecans over preserves, hide baby inside, then roll up king cakes. Form into oval seam side down.
Bake cake in 375* oven for 22 minutes. Frost top of cake. Decorate cake in alternating colors.
Check out all of Chef Brenda's restaurants in the Bay Area currently open!
frenchsoulfood...​
brendasoakland...​
brendasmeatand...​
Still don't wanna Cook Like Brenda? That's OK 'cuz now we
SHIP NATIONWIDE TO YOUR DOOR!
www.goldbelly....
Music performed by Gaucho

[@rafaelebron602]

8:18 LOL I'm going to try this

[@couplesmessykitchen2633]

I didn't know you could buy "canned" ready-to-bake cinnamon rolls. 😲