Make these adorable mini Mardi Gras monkey bread cupcakes this year for a party in your mouth. They’re a quick and simple version of the classic king cake, but the best part is there is no need to knead or let the cake rise! This recipe uses store-bought crescent dough as a shortcut.
Cut into squares, dipped into butter, and coated with cinnamon sugar, the cupcakes bake up sweet and gooey.
Step 1: Crescent Dough
These cupcakes are wonderfully easy to make! Just start with a tube of pre-made crescent dough.
Step 2: Slice the Dough
Open the dough and slice it into squares. You’ll want each to be about 1 ½” x 1 ½” in size.
Step 3: Wrap the Marshmallows
Now wrap each square around a mini marshmallow. As the monkey bread bakes, the marshmallows will melt, leaving gooey, hollow rounds of sweet roll behind. So fun! Make sure the dough is pinched together around the marshmallow to prevent it from melting out all over your cupcake wrappers.
Step 4: Dip in Butter and Sugar
Now dip the dough rounds in butter and then in cinnamon-sugar.
Step 5: Bake in Muffin Tin
Place inside lined muffin tins. Fill each cup to overflowing. The dough expands slightly, but not enough to ooze over the edge as it cooks, so you can fill each with marshmallowy dough balls. Now bake until golden brown.
Step 6: Drizzle With Icing
While your cupcakes bake, you can whip together a simple vanilla icing drizzle that you pour on top once they’re out of the oven.
Step 7: Add Sprinkles
Add purple, green and yellow sprinkles. Then serve warm. These treats are so good, you’ll want to hit the streets and celebrate. (Or, maybe just kick back with a cold glass of milk.) Enjoy!
Ingredients – Makes 6
For the cupcakes
- ¾ cup sugar
- 1 tablespoon cinnamon
- 1 tube refrigerated crescent dough
- 1 cup mini marshmallows
- 1 stick butter, melted
For the icing
- 2 cups powdered sugar
- 2-3 tablespoons milk
- ½ tablespoon vanilla
For the Topping
- Purple, yellow, green sprinkle sugar
Preheat oven to 400 degrees. Line a 6-cup muffin tin with cupcake wrappers. In a medium bowl, stir together sugar and cinnamon. Set aside.
Open the crescents, unroll, and cut into 1 ½” x 1 ½” pieces with a sharp knife. Wrap each square of dough around a mini marshmallow. Once the dough has been sealed around the marshmallows, dip in melted butter, then roll in cinnamon sugar mixture. Place 5-8 sugared dough balls into each prepared cupcake liner. Bake for 10-15 minutes, or just until the dough turns golden brown.
While baking, whisk together icing ingredients. Drizzle over warm cupcakes. Decorate with colored sugar. Serve warm and enjoy! Find more delicious cupcakes with a Mardi Gras spin here!