Description
Mardi Gras magic unfolds with this cinnamon roll king cake, blending New Orleans tradition and sweet indulgence. Rich cinnamon swirls and colorful sugar create a festive celebration perfect for sharing with friends and family.
Ingredients
Scale
Main Dough Ingredients:
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- ½ cup warm milk (110°F / 45°C)
- 1 egg
- ¼ cup granulated sugar
- ¼ cup unsalted butter (melted)
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Filling Ingredients:
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
Topping and Decoration:
- 1 ½ cups powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Purple, green, and gold colored sugar (or sprinkles)
- 1 small plastic baby (optional, for tradition!)
Instructions
- Activate the yeast by whisking it into lukewarm milk, allowing the mixture to become frothy and aromatic for approximately 5 minutes.
- Create a supple dough by combining flour, sugar, salt, cinnamon, melted butter, vanilla extract, and egg in a spacious mixing bowl, then gradually incorporate the activated yeast mixture.
- Knead the dough thoroughly until it transforms into a silky, elastic consistency, approximately 8-10 minutes of rhythmic handling.
- Allow the dough to rest and expand, covering it with a clean kitchen towel, until its volume doubles in size, roughly 1 hour in a warm environment.
- Craft a luxurious cinnamon filling by blending softened butter with brown sugar and ground cinnamon until achieving a smooth, spreadable paste.
- Gently roll the risen dough into a generous rectangular shape, ensuring an even surface for filling distribution.
- Lavishly spread the cinnamon mixture across the dough’s surface, leaving a small border around the edges.
- Carefully roll the dough lengthwise into a tight, cylindrical form, then delicately shape it into a circular or oval configuration on a prepared baking sheet.
- Seal the cake’s ends by pinching them together, preventing the filling from escaping during baking.
- Permit the shaped cake to undergo a second rising phase, allowing it to become slightly puffy and voluminous for approximately 30 minutes.
- Preheat the oven to 350°F (175°C), preparing for the baking transformation.
- Bake the cake until it achieves a golden-brown complexion, typically requiring 25-30 minutes of careful monitoring.
- Cool the baked cake completely, allowing it to reach room temperature before adorning.
- Prepare a glossy glaze by whisking powdered sugar with milk and vanilla until smooth and pourable.
- Drizzle the glaze generously over the cooled cake, creating an enticing visual appeal.
- Festively decorate with traditional Mardi Gras colors – purple, green, and gold sugars – to complete the King Cake experience.
- Optionally, continue the cherished tradition by discretely nestling a small plastic baby within the cake.
Notes
- Activate the yeast carefully by using lukewarm milk, ensuring it’s not too hot or cold to prevent killing the active cultures.
- Knead the dough thoroughly to develop gluten, which creates a softer, more tender texture in the final king cake.
- Create uniform rolling by using a measuring tape or ruler to achieve an even rectangle for consistent filling distribution.
- Experiment with alternative fillings like cream cheese, nutella, or fruit preserves to customize the traditional cinnamon roll flavor profile.
- Adjust baking time for different oven variations, checking golden brown color and internal temperature to prevent over or underbaking.
- Explore gluten-free alternatives by substituting regular flour with a cup-for-cup gluten-free blend for those with dietary restrictions.
- Store leftover king cake in an airtight container at room temperature for 2-3 days, or freeze for extended freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 359
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 32 mg