Semi-Homemade King Cake
The first time I had a bite of King Cake was in New Orleans in 2001. I was in NOLA to attend a Mardis Gras ball and the accompanying festivities. The moment I had a bite of King Cake, I was smitten with the dessert (or sometimes breakfast at our house). If you’re not familiar with King Cake, here’s a quick rundown:
The King Cake, also known as twelfth night cake, was originally baked to celebrate and honor Epiphany, on January 6, or Twelfth Night. Twelfth Night marks the arrival of the three wise men in Bethlehem who delivered gifts to the baby Jesus.
Mardi Gras refers to events of the Carnival celebration, beginning on or after the Christian feasts of the Epiphany and culminating on the day before Ash Wednesday.
I typically make a king cake during the time period between The Epiphany and Fat Tuesday. The flavor of this King Cake recipe could be described as a delightful combo of cinnamon rolls and cake. Keep reading to see how I make a semi-homemade King Cake using a Pillsbury Hot Roll Mix.
You will need the following ingredients to make the King Cake:
1 Box of Pillsbury Hot Roll Mix
1 egg
1 cup of hot water
2 tbsp plus 1/2 cup of butter, divided
1/2 cup packed brown sugar
3 tbsp, plus 1.25 cups granulated sugar, divided
3 tbsp ground cinnamon
6 tbsp all purpose flour, plus extra for your surface
HOW I make a semi-homemade King Cake
STEP 1: Prepare Pillsbury hot roll mix according to package directions through step 4 for the “sweet dough”.
While the dough is resting, prepare the King Cake filling by stirring 1/2 cup of melted butter, brown sugar, granulated sugar, cinnamon, and AP flour in a medium bowl until well combined.
STEP 2: On a lightly floured surface, roll rested dough into a rectangle shape with a rolling pin.
Spread prepared filling evenly over rolled out dough, leaving a 1/2 inch border around the edges of the dough.
STEP 3: After the filling is evenly spread over the dough, roll dough tightly to avoid air pockets while baking. You will roll the dough lengthwise.
On a 9x13 in baking sheet covered in parchment paper or a silpat, shape the rolled dough to form an oval shaped ring. Fold one end of the dough over the the other and pinch the ends together to close the seams.
DIRECTIONS FOR ALLOWING THE KING CAKE TO RISE/BAKE:
Allow the oval dough ring to rise until almost doubled in size.
*Dough rises in about 30 minutes in a warm oven (Turn oven on lowest temp for a few minutes, and turn it off. Place dough in warm oven to rise).
Once the king cake has risen until it has almost doubled in size, bake for 25-30 minutes at 350 degrees F or until golden brown on the top.
FOR THE GLAZE
While the King Cake is baking, combine the following ingredients in a medium size bowl and stir until a smooth glaze forms:
1 16oz box of confectioners sugar
3.5 tbsp corn syrup
3.5 tbsp milk, plus extra
1 tsp of vanilla OR almond extract
If glaze is too thick, add milk 1 tsp at a time until until desired consistency is reached.
An optional step is to separate the glaze into bowls and dye each bowl with green, purple, and yellow food coloring gels.
Allow the King Cake to cool completely and ice the cake with the prepared glaze.
Recipe Notes: If you want to add a plastic baby to your King Cake, add AFTER the King Cake has cooled. Ice the King Cake after the baby has been added. Sanding sugar and/or sprinkles are often used to decorate King Cakes.
I hope you’ll try this recipe out. King Cakes can be purchased online and in the bakery section of most local grocery stores this time of year if you decide not to bake one at home!
-XOXO-
Sally
Epiphany Prayer:
Lord, take away my pride;
crush my self-love,
my desire to affirm myself
and impose myself on others.
Make the foundation of my personality
my identification with you
Semi-Homemade King Cake Recipe
KING CAKE INGREDIENTS:
1 Box of Pillsbury Hot Roll Mix
1 egg
1 cup of hot water
2 tbsp plus 1/2 cup of butter, divided
1/2 cup packed brown sugar
3 tbsp, plus 1.25 cups granulated sugar, divided
3 tbsp ground cinnamon
6 tbsp all purpose flour, plus extra
Prepare Pillsbury hot roll mix according to package directions for the “sweet dough” through STEP 4.
While the dough is resting, prepare King Cake filling by stirring 1/2 cup of melted butter, brown sugar, granulated sugar, cinnamon, and AP flour in a medium bowl until well combined.
On a lightly floured surface, roll rested dough into a rectangle shape with a rolling pin.
Spread prepared filling evenly over rolled out dough, leaving a 1/2 inch border around the edges of the dough.
After the filling is evenly spread over the dough, roll dough tightly. You will tightly roll the dough, lengthwise, to avoid air pockets while baking.
On a 9x13 in baking sheet covered in parchment paper or a silpat, shape the rolled dough to form an oval shaped ring. Fold one end of the dough over the the other and pinch the ends together to close the seams.
Allow the oval dough ring to rise until almost doubled in size.
*Dough rises in about 30 minutes in a warm oven (Turn oven on lowest temp for a few minutes, and turn it off. Place dough in warm oven to rise).
Once the king cake has risen until it has almost doubled in size, bake for 25-30 minutes at 350 degrees F or until golden brown on the top. While the King Cake is baking, prepare the glaze.
To make the glaze, combine confectioners sugar, corn syrup, milk, and extract until well combined and a smooth consistency. If glaze is too thick, add milk 1 tsp at a time until until desired consistency is reached. You'll need the following ingredients to make the glaze:
GLAZE INGREDIENTS
1 16oz box of confectioners sugar
3.5 tbsp corn syrup
3.5 tbsp milk, plus extra
1 tsp of vanilla OR almond extract
*Optional-separate the glaze into bowls and dye green, purple, and yellow with food coloring gels
Allow the King Cake to cool completely and ice the cake with the prepared glaze.
Recipe Notes: If you want to add a plastic baby to your King Cake, add after the King Cake has cooled. Ice the King Cake after the baby has been added. Sanding sugar and/or sprinkles are often used to decorate King Cakes.