I made these easy mini king cakes to go with our Slow Cooker Jambalaya, because no Mardi Gras celebration is complete without King Cake. I really like king cake, but I don't want to spend all day kneading dough and waiting on it to rise. This recipe uses refrigerated french bread dough and only takes a few minutes to assemble. We had just enough time to recover from dinner before we gobbled these up. These would even be good for breakfast.
Easy King Cake Knots
- 1 loaf refrigerated french bread dough
- 3 Tbsp butter, softened
- 1/4 cup sugar
- 1 Tbsp cinnamon
- 1 cup powdered sugar
- 4 tsp milk (may need more to get right consistency)
- 1/2 tsp vanilla
- colored sugar - yellow, purple, green
Preheat oven to 350. Unroll french bread dough into a large rectangle, about 16 by 12 inches. Brush the dough lightly with softened butter. Mix together sugar and cinnamon. Sprinkle over butter. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Twist two stips together. Tie each strip loosely into a knot, stretching gently if necessary, and place on baking sheet about 2-inches apart.
Bake for 25-28 minutes. Cool. Mix together powdered sugar, milk and vanilla. Dip each knot into icing and then sprinkle with colored sugar.