Semi-Homemade King Cake

For the King Cake

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 9×13 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.

For 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.