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Recipe Remake: King Cake Rolls

Posted on Feb 7, 2013 by in Recipes and Reviews | 0 comments

Vegan King Cake Rolls

So, this week I’m doing something a little different – I’m actually remaking one of my own recipes from last year. As I mentioned in my King Cake post from last year, Mardi Gras is one of the holidays that I adore. From it’s care-free parties to it’s vibrant music and colors, I love everything the holiday evokes.

Inside King Cake Rolls

This year I wanted to revamp my recipe a little for two reasons: 1) Regular king cake isn’t the most portable or shareable snack in the world and 2) I wanted to make it even healthier this time around (though it is still by no means a ‘health food’).

I love this version because the rolls are easy to take to friends and family and you can do even more with the presentation (though I’m not the most artistic person in the world). Also, when they are in roll form I’m a lot less likely to eat the entire thing – though I still indulge a bit when it comes to this tasty snack. I can’t help it that it makes a great breakfast and dessert!

Filling Vegan King Cake Rolls

It’s easy to warm up these little guys for a warm and gooey treat, but you can also serve them at room temperature. Also, this time around I used wheat flour instead of AP flour and I used maple sugar in place of the refined white stuff.

Vegan King Cake Rolls

Your co-workers and/or family will love these as a Mardi Gras treat and you’ll be the hero of the day when you show up with a fresh batch – I guarantee it!

King Cake Rolls


    For the Dough:
  • 2 1/2 tsp Yeast
  • 1/4 cup Warm Water
  • 1/2 cup Almond Milk
  • 1/2 tsp Apple Cider Vinegar
  • 1 tbsp Ground Flax + 3 tbsp Water, whisked together
  • 1/4 cup Applesauce
  • 2 tbsp Maple Sugar (or white sugar)
  • 1/2 tsp Salt
  • 2 1/4 cups Wheat Flour
  • For the Filling:
  • 1/2 cup Crushed Pecans
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/4 cup Brown Sugar
  • 1/4 cup Maple Syrup
  • For the Icing:
  • 1 cup Powdered Sugar
  • 1-2 tbsp Non-Dairy Milk
  • Food Coloring


  1. Mix the yeast together with the warm water in a large mixing bowl. Let sit for 5-10 minutes or until frothy. While waiting, heat the milk in a small saucepan over medium heat. Heat to boiling and remove from heat immediately. Whisk in the apple cider vinegar and applesauce until no lumps remain. Add the flax egg and whisk until all lumps are gone. Set aside to cool.
  2. Whisk the milk mixture into the yeast and mix well. Add the rest of the dough ingredients to the mixture, adding a 1/2 cup of flour at a time.
  3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes or until springy. Lightly grease a bowl and turn the dough ball in the bowl so the grease coats all sides. Cover with a towel and let rise in a warm place for 1 1/2 hours.
  4. Split the dough into 9 pieces and roll into balls. Mix together the filling ingredients in a small bowl. Flatten out a circle of dough and place 1 tsp of filling into the center. Pull the sides up over the filling and pinch. Roll it back into a ball and place it in a lightly greased pan or cookie sheet. Do the same with the remaining 8 dough balls. Cover with a towel and let rise another 30 minutes to an hour.
  5. Preheat the oven the 375 degrees F. Once the dough has risen for a second time, bake for 15-18 minutes, or until the tops are light brown and the dough has cooked through. Set aside to cool completely.
  6. Mix the icing ingredients together and separate into three separate bowls. Add in the food coloring and mix well. Ice the tops of each roll and serve.


Do you have any Mardi Gras or Carnival recipes you like to make?

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