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Mardi Gras King Cake Cinnamon Roll Cookies

These thick, soft, and chewy Mardi Gras King Cake Cinnamon Roll Cookies are a wonderful treat to have for your Mardi Gras parties and only a slight departure from the original Mardi Gras king cake that is traditionally served between January 6th through Fat Tuesday in Louisiana.
Course Dessert
Cuisine American
Keyword cinnamon roll cookies, king cake cookies, mardi gras cookies, mardi gras king cake cinnamon roll cookies
Prep Time 45 minutes
Cook Time 10 minutes
Chill 30 minutes
Total Time 1 hour 25 minutes
Servings 30 servings
Calories 178kcal


  • 1 cup butter softened
  • cup granulated sugar
  • cup light brown sugar packed
  • 1 large egg yolk
  • tsp vanilla extract
  • tsp butter flavor extract
  • 1 tsp almond extract
  • cups all-purpose flour
  • 2 tbsp cornstarch
  • ½ tsp salt


  • 2 tbsp butter melted
  • cup light brown sugar packed
  • tsp ground cinnamon
  • tsp salt
  • 1 tsp light or dark corn syrup


  • 3 oz cream cheese softened
  • 3 oz butter softened
  • cup powdered sugar
  • ¼ tsp salt
  • 1 tbsp milk
  • ¾ tsp cream cheese flavoring extract
  • ½ tsp butter extract
  • tsp almond extract


  • purple sprinkles
  • yellow sprinkles
  • green sprinkles


  • Cream butter and sugars until creamy; about 5 minutes.
  • Mix in egg yolk and extracts.
  • Whisk together flour, cornstarch, and salt in separate bowl.
  • Gradually pour dry mixture into wet mixture. Mix on low just until combined.
  • Shape dough into a disk. Wrap in plastic wrap and chill in refrigerator for 15 minutes or overnight.
    If refrigerating overnight, allow dough to come to near room temperature before rolling it.
  • Lightly flour flat surface (or parchment paper. I like to use 2 sheet to roll out dough).
  • Roll dough into 12 X 10-inch rectangle.
  • In a small bowl, melt butter in microwave. Stir in brown sugar, cinnamon, salt, and corn syrup and mix until combined.
  • Imminently pour mixture evenly over dough. Using a spatula, move the filling to carefully cover the dough, leaving about ½-inch of space on all sides without any filling.
  • Turn the longer side (12-inch) of dough to face your hands. Carefully and tightly roll dough into log.
    I find it useful to carefully pull the parchment paper sheet over the top from underneath. This keeps the dough in shape and ensures a tight roll, allowing the parchment paper to guide it.
  • Wrap in parchment paper and freeze on a sheet pan for 15 minutes.
  • Preheat oven to 375°F. Line baking sheet with parchment paper.
  • Cut slices into ¼-inch thick. I cut dough into half, then cut into 15 slices in each half or 30 slices if cutting whole dough at once.
  • Bake in oven for 10-12 minutes. Allow to cool before frosting.
  • To make the frosting, cream the cream cheese until smooth. Add butter and cream. Beat in salt, powdered sugar, milk.
  • Mix in extracts and beat until well combined.
  • Frost cookies. Top with purple, yellow, and green sprinkles.


Calories: 178kcal | Carbohydrates: 20g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 161mg | Potassium: 26mg | Fiber: 1g | Sugar: 12g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg