Mini King Cakes
Mini King Cakes! Keep the Mardi Gras tradition alive with these precious little King Cake Cuties. This post contains step-by-step instructions on making individual king cakes that are easy to package and share with family and friends for Mardi Gras celebrations.
Servings: 12 servings
Ingredients
- ½ recipe for king cake dough or one loaf frozen bread dough
- 6 tablespoons unsalted butter softened
- ½ cup granulated sugar
- 1 teaspoon cinnamon
For Glaze
- 1 cup confectioners’ sugar
- 2-3 tablespoons half and half or milk
- ½ teaspoon vanilla extract
Instructions
For King Cakes
- Make King Cake dough recipe, halved.
- Once the dough has risen the first time, punch it down and roll it out on a floured surface into a 12 x 17ish inch rectangle. Using a pastry brush or the back of a spoon, liberally apply softened butter all over the dough. Sprinkle with sugar and cinnamon.
- Using a pizza cutter or sharp knife, cut 4 inch wide strips from dough.
- Cut dough strip into mini rectangles. {About 2x4 inch}
- Roll rectangles, jelly roll fashion, into little logs.
- Bring ends together and pinch dough to seal the seam. {They should look like little donuts.}
- Preheat the oven to 375 °F. Place in a buttered or sprayed mini bundt cake pan, and press down slightly. Cover and let rise in a warm place, 20-30 minutes.
- Bake for 12 to 14 minutes, or until cakes start to get slightly golden in color. Let cool slightly, and remove from pans. Cool completely before icing and decorating.
Make Glaze
- In a small bowl, combine confectioners' sugar with a tablespoon at a time of half and half or milk (you'll want a consistency that is easy to dip, but not too thin and runny, so adding the liquid in slowly as you mix will allow you to add more if needed) and vanilla extract.
- Dunk cakes upside down into glaze, and place right side up on a cooling rack with a foil lined pan underneath to catch drips. Sprinkle with colored sugar or sprinkles while still slightly wet.
- Allow to set completely before serving or packaging.