Mini Mardi Gras King Cakes

READY IN: 31mins
SERVES: 12
YIELD: 1 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Proof yeast in warm water until bubbly, about 5 minutes.
  • Mix raised yeast with rest of roll dough ingredients, flour your hands, and knead until dough is elastic (will still be sticky! Keep flouring your hands).
  • On floured surface, roll dough out into an 8" x 12" rectangle,
  • Blend cream cheese, sugar, and almond flavoring. Spread mixture atop dough, all the way to edges. Slice width-wise into 12 one-inch strips.
  • Carefully roll up into pinwheels and place in nonstick muffin tins (I like to use paper muffin cups; gold or silver ones are pretty for Mardi Gras) and let rise in warm place until double in volume.
  • Bake at 350 until tops are slightly golden.
  • Mix glaze well, and spoon over warm muffins. While the glaze is still sticky, mix three small bowls of colored sugar---yellow, green, and purple, using food coloring. Sprinkle over tops.
  • Laissez les bons temps rouler! You can start your Lenten fast the next day -- .
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