Recipe: King Cake Cinnamon Rolls

With Mardi Gras festivities properly underway, what far better way to join in on the pleasurable than with a do-it-yourself baked very good? These King Cake Cinnamon Rolls are a nod to the traditional Mardi Gras bread, spiraled with a cinnamon sugar filling and topped with a drippy glazed frosting. After baked, the rolls can be eaten suitable away or stored in the freezer for a rainy day only reheat right up until scarcely warm throughout and frost prior to serving as a breakfast or dessert handle.

For thinner icing glaze, incorporate an extra tablespoon of milk right until preferred regularity is arrived at. (Kate Wooden / Wooden and Spoon)

King Cake Cinnamon Rolls

Prep time: 120 minutes

Prepare dinner time: 25 minutes

Yield: 12


For the dough:

¾ cup lukewarm complete milk
2 large eggs plus 1 big egg yolk
1 teaspoon pure vanilla extract
⅓ cup sugar
2¼ teaspoons instantaneous yeast
¾ teaspoon salt
3¼ cups all-function flour, with a lot more for flouring surfaces
½ cup unsalted butter, at room temperature

For the filling:

5 tablespoons unsalted butter, melted
¾ cup brown sugar
1 tablespoon cinnamon
Pinch of salt

For the icing:

2 cups powdered sugar
⅛ teaspoon salt
1 teaspoon vanilla extract
¼ cup milk, plus a lot more as needed


To prepare the dough:

  1. In the bowl of a stand mixer, stir to mix the milk, eggs, egg yolk and vanilla extract.
  2. Include the sugar, yeast and salt, and stir to combine.
  3. On minimal speed with the paddle attachment, insert the flour, ½ cup at a time, scraping the sides of the bowl as needed.
  4. Maximize to medium pace (I use speed variety 4 on my Kitchen Support stand mixer) and begin incorporating the softened butter 1 tablespoon at a time.
  5. Scrape the sides of the bowl and then continue on beating for an extra 4 minutes. The dough will be smooth and a little sticky.
  6. Evenly grease a significant bowl and spot the dough inside of, masking it tightly with a piece of plastic wrap. Let the dough to rest in a warm place of your kitchen until eventually it has around doubled in sizing, about 1½ to 2 several hours.
  7. As soon as the dough has virtually doubled in sizing, prepare the filling. Stir to blend the butter, brown sugar, cinnamon and salt and set apart.

To prepare the rolls:

  1. After the initial rise, roll the dough out into an 11-by-21-inch rectangle.
  2. Use an offset spatula to distribute the filling onto the rectangle.
  3. Commencing with a person of the prolonged finishes, roll the dough into a limited log and pinch the edges collectively to seal them shut.
  4. Use a sharp chef’s knife to slash 2-inch items out of the log.
  5. Evenly grease a muffin tin and position a roll, confront-up, into every single compartment of the muffin tin. You will stop up with about 12 rolls.
  6. Frivolously protect the tops of the dishes with plastic wrap for about a fifty percent hour.
  7. In the meantime, preheat the oven to 350 levels, and when the rolls have risen, clear away the plastic and bake in the oven until finally golden brown, about 20-25 minutes.
  8. Make it possible for to cool a bit in advance of stirring alongside one another the icing ingredients and drizzling in excess of leading. For thinner icing glaze, add an additional tablespoon of milk until eventually desired regularity is attained. Re-warm and delight in.

Kate Wood’s recipes can be discovered on her Wooden and Spoon weblog and on Facebook, Instagram and Pinterest.

Make it possible for to interesting wholly prior to topping with the basic glaze and loads of purple, gold and inexperienced sprinkles – the Mardi Gras way. (Kate Wood / Wooden and Spoon)

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