Tasty little King Cake Bites are the perfect alternative to a big King Cake. Cute little parcels of flaky pastry filled with a cinnamon and cream cheese filling then topped with a sweet glaze and some Mardi Gras colored sanding sugars.
Of course, we make these as a Mardi Gras dessert, as a quick alternative to a traditional King Cake - but you could in fact serve these any time of year and change up the sprinkles.
We live close to New Orleans so Mardi Gras is a big deal for us.
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What makes this recipe so yummy
- They're super quick to make, an easy recipe.
- A great Mardi Gras treat to bring to a gathering.
- Inexpensive and always received well.
- Flexible dessert - change up the sanding sugars for other decorations/sprinkles and it could be Christmas, or Halloween easy enough.
- They're the perfect treat for Fat Tuesday.
- They're like little mini King Cakes.
- They're the perfect for any Mardi Gras celebration - right before Ash Wednesday and we all go into Lent.
Groceries you'll need: Ingredients
- Refrigerated Crescent Roll Dough (crescent rolls)
- Cream Cheese
- Granulated Sugar
- Ground Cinnamon
- Powdered Sugar
- Milk
- Green, Purple and Yellow Sanding Sugars
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Mix the cream cheese with the granulated sugar in your stand mixer bowl.
- Step 2: Unroll the crescent roll dough and tear into four rectangles.
- Step 3: Using your fingers and thumb pinch the perforated lines down the middle of each rectangle closed.
- Step 4: Sprinkle each rectangle with cinnamon.
- Step 5: Spoon half of the cream cheese mixture onto the middle of the four rectangles.
- Step 6: Fold the edge of each over the filling, then fold the other edge over closing it up like an envelope.
- Step 7: Cut each roll into three and pinch the edges closed.
- Step 8: Bake on a cookie sheet lined with parchment paper for 13-15 minutes.
- Step 9: Remove from the oven when golden brown and allow to cool for about 10 minutes before adding the glaze.
- Step 10: Combine glaze ingredients, the powdered sugar with the milk, and drizzle over the cooled King Cake Bites. Sprinkle with the Mardi Gras colored sanding sugar.
Hint: Only glaze 3 squares at a time as the glaze will harden and the sanding sugar won't stick so well.
Recipe variations and substitute ideas
- Cinnamon Sugar - instead of separating the sugar into the cream cheese.
- White Chocolate - drizzle white chocolate instead of the glaze.
- Almond Extract - just a touch into the glaze would be delicious.
- Cream Cheese Icing - use a cream cheese icing instead.
- Vanilla Extract - add a touch to the glaze.
- Brown sugar - try sprinkling some inside the dough, with the cinnamon.
- Lemon Juice - add a touch to the cream cheese.
- Baby Jesus - yes, that tiny plastic baby is supposed to represent the Christ child. There's a big story behind it - I explain it here in my King Cake Recipe Post
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I like to use a stand mixer to mix my cream cheese and sugar. Use an electric mixer if you don't have one, it's fine.
You'll also need baking sheets and other mixing bowls.
I have some affiliate links in the printable recipe card below.
More Mardi Gras recipes I think you'll love
How to store leftovers
Once finished serving if you have any leftover, store them in an airtight container for a few hours at room temperature - otherwise, for 3 days in the refrigerator.
Mel's kitchen notes
Store a paper towel with the king cake bites, it will help keep the moisture at bay and your glaze/sanding sugars looking best.
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King Cake Bites
Equipment
Ingredients
- 2 (8 Ounce) Cans Refrigerated Crescent Roll Dough
- 1 (8 Ounce) Block Cream Cheese softened
- ½ Cup Granulated Sugar
- ½ teaspoon Ground Cinnamon
- 1 Cup Powdered Sugar
- 2 teaspoons Milk
- 3 Tablespoons Sanding Sugar Purple, Yellow and Green sanding sugars
Instructions
- Preheat your oven to 350°F.
- In the bowl of your stand mixer add the softened cream cheese and granulated sugar. Mix well with the paddle attachment, until creamy.1 (8 Ounce) Block Cream Cheese, ½ Cup Granulated Sugar
- Unroll the first can of crescent roll dough.2 (8 Ounce) Cans Refrigerated Crescent Roll Dough
- Tear off into four rectangles then crimp the perforated lines down the middle by pinching with your fingers.
- Sprinkle each rectangle with a little cinnamon (about ⅛ teaspoon)½ teaspoon Ground Cinnamon
- Take half of the cream cheese mixture and spoon down the middle of the first rectangle.
- Fold the rectangle over the filling, ⅓ of the way over then fold the other side (like an envelope).
- Turn that roll over and crimp the edges with your fingers.
- Using a sharp knife cut the roll into 3 pieces, crimp any open edges with your fingers and lay seam down on baking sheet lined with parchment paper.
- Repeat those steps with the remaining crescent dough - using another baking sheet if you need to.
- Bake in the oven for 13-15 minutes.
- Remove and allow to cool about 10 minutes on the baking sheet.
- While cooling add the powdered sugar to a small bowl and add the milk. Stir well until totally combined and you have a thick glaze.1 Cup Powdered Sugar, 2 teaspoons Milk
- Spoon over each king cake bite, then apply the sanding sugars.3 Tablespoons Sanding Sugar
Notes
Nutrition
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