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This post is sponsored by Sprouts Farmers Market. As always, all opinions and recipe are my own. Thanks for supporting the brands that support The Speckled Palate!
Celebrate Mardi Gras without spending hours in the kitchen with a Praline Pull-Apart King Cake! This quick king cake substitutes store-bought cinnamon rolls for homemade dough and pulls apart like monkey bread. Halve the cinnamon rolls, then toss in sugar, cinnamon and pecans. Bake in a bundt pan with a gooey praline sauce. Flip onto a platter and serve warm with a homemade cream cheese icing and colored sugar. Laissez les bons temps rouler!
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Like most busy mamas, I’m low on time these days… but I still want to make my family delicious, homemade baked goods.
With Fat Tuesday just around the corner, I wanted to bake a king cake. Sadly, my previous king cakes have required hours in the kitchen. As much as I enjoy that, this month just didn’t allow me time to devote to a traditional king cake.
So instead of purchasing a sad, Texas king cake, I’m using shortcuts to make a pull-apart king cake with full-on flavor without hours of hands-on time!
My friends at Sprouts Farmers Market were curious if I’d be interested in making a twist on a king cake this year.
Since I shared a traditional Carnival cake on this website a few years back, I knew I’d wanted to do something different. And lucky for all of us, I wanted make a less time-intensive rendition of a traditional king cake.
Let’s be clear, though: If you’ve got the time and drive, make a traditional king cake. You won’t be disappointed!
But if you’re short on time and/or aren’t interested in devoting hours to the cause, I got ya covered with this Praline Pull-Apart King Cake goodness. And you won’t be disappointed with this, either.
I meaaaaaan… that drizzle. AmIright?
Last year, when I was attempting a new king cake recipe, I apparently killed my yeast but didn’t realize it until too late.
So instead of going the homemade dough route, which takes hours and sometimes doesn’t amount to anything, we’re going to use store-bought cinnamon rolls instead.
I grabbed mine from the refrigerated section in Sprouts. While I was there, I got a brick of cream cheese, butter and milk, too.
Then from the baking aisle, I picked up granulated sugar, cinnamon, pecans, powdered sugar, light brown sugar, pure maple syrup and vanilla extract.
Then with all my ingredients in tow, I headed home for some kitchen experimenting.
This is basically KING CAKE monkey bread. (Hi, how could we go wrong with that?)
This king cake, unlike a traditional one, pulls apart beautifully for easy snacking. It has a deliciously sweet, sticky drizzle that binds it together instead of a swirl through the middle of the cake.
And then that cream cheese icing and the decorative sugar just make it sing of the season.
Recommended Tools/Products for Praline Pull-Apart King Cake
- Hand mixer or stand mixer.
- Bundt pan.
- Plastic Mardi Gras baby.
- Green decorating sugar.
- Yellow decorating sugar.
- Purple decorating sugar.
Praline Pull-Apart King Cake Tips
- Get your favorite kind of store-bought cinnamon roll. If you’re a fan of it in its intended form, you’ll love it here, too!
- Use a sharp knife to cut the cinnamon rolls into pieces.
- You can use lower fat cream cheese and milk if you want to cut a few calories!
- I said this pull-apart king cake will serve 12. It’s very rich and dense, so you could feed up to 18 on this recipe, just depending on the eaters and their sweet teeth.
Ready to get in the Mardi Gras spirit?
Scroll on down to learn how you can make your own Praline Pull-Apart King Cake!
Praline Pull-Apart King Cake
- 52.5 oz. store-bought cinnamon rolls (3 17.5 oz. tubes)
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1.5 cups pecans , chopped
- Purple, gold and green colored suga r, for decorating
- 8 tablespoons unsalted butter , melted (1 stick)
- ½ cup light brown sugar
- ¼ cup maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
Cream Cheese Icing
- 4 oz. cream cheese , softened
- ½ cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon pure vanilla extract
- Preheat the oven to 350°F. Spray a bundt pan with nonstick baking spray, then set aside.
- Open the cinnamon roll tubes, and transfer the cinnamon rolls to a cutting board.
- Cut each individual cinnamon roll into 4-6 pieces, depending on the size.
- When the cinnamon rolls have been cut, transfer to a bowl.
- Measure in the sugar, cinnamon and chopped pecans. Toss until the cinnamon rolls are coated.
Place ½ cup of pecan halves in the bottom of the prepared pan.
- Carefully transfer cake pieces into the prepared bundt pan. Set aside.
- In a microwave-safe bowl, heat the stick of butter until it’s completely melted.
- Measure in the brown sugar, maple syrup, vanilla extract and salt.
- Whisk until well combined.
- Pour the praline drizzle over the pull-apart cake
- Transfer the prepared cake into the preheated oven for 60-70 minutes, or until an inserted toothpick comes out clean. (You want to ensure the middle is not underbaked, as no one likes raw dough!)
- When the cake is cooking, make the cream cheese icing.
- In a medium-sized glass bowl, combine the cream cheese, powdered sugar, milk and vanilla extract. Using a hand mixer (or a stand mixer), blend until smooth and creamy, then set aside.
- When the cake is cooked through, remove from the oven. Place a heatproof cake plate on top, and carefully flip the cake to remove it from the pan. Some of the pecans may have gone astray, so you can rearrange them now.
- When the cake cools slightly, drizzle with the cream cheese icing.
- Decorate the icing with the colored sugar, and enjoy warm, piece by piece!