King Cake Bubble Up for Mardi Gras

Tomorrow is Fat Tuesday and the final celebration of Mardi Gras.  I for one am looking forward to some Jambalaya (anytime I can get my hands on a quick, easy shrimp dish, I'm happy).  I will confess though, on a weeknight, I resort to my sweet little box of Zatarain's.  I also cut up some Andouille sausage and add it in alongside the shrimp while it was getting happy in the rice and sauce simmering away...delish!

Actually, I just like Mardi Gras because it's one of the few times of year I can decorate with purple!

I have always been intrigued by the "King Cake".  I have never ate or prepared one.  I did see Plain Chicken's fun take on it.  Also looked super easy for a weeknight new recipe.  Definitely did not disappoint.  So delicious as dessert (or breakfast).

King Cake Bubble Up
Courtesy of Plain Chicken

2 (12.4 oz )cans refrigerated Pillsbury cinnamon rolls (not the Grands)
1 (8 oz) package cream cheese, softened
2/3 cup sugar
2 eggs
1 tsp vanilla
1 cup milk
purple, yellow and green sugar sprinkles

Preheat oven to 375 degrees.  Lightly spray 9 x 13 inch pan with cooking spray.

Separate cinnamon rolls, save icing to use after the bubble up is baked.  Cut each cinnamon roll into 4 pieces (quarters).  Place in bottom on prepared pan.

Using a hand held electric mixer, beat together cream cheese and sugar.  Add eggs and vanilla, mixing well.  Add milk and mix until combined.  Pour over chopped cinnamon rolls.

Bake for 30 to 35 minutes.  Remove from oven and cool for 5 to 10 minutes.  Spread cinnamon roll icing over top of casserole.  Sprinkle with colored sugar.

One Year Ago: One Pot Chili Mac and Cheese
Two Years Ago: Chicken and Dumplings
Three Years Ago: Original Peanut Coleslaw