This recipe simplifies the traditional King Cake, making it easier for home bakers.
INGREDIENTS
- 1 (10.75 ounce) can refrigerated crescent rolls
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup melted butter
- 1/4 cup Double Barrel Honey
- Purple, green, and gold sugar sprinkles
INSTRUCTIONS
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Preheat oven: Preheat oven to 375°F (190°C).
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Prepare dough: Unroll the crescent roll dough and press the seams together to form a large oval.
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Combine filling: In a small bowl, combine sugar, cinnamon, and nutmeg. Sprinkle evenly over the dough.
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Roll and seal: Roll the dough up tightly, jelly-roll style. Pinch the seam closed to form a ring. Place the ring on a baking sheet lined with parchment paper.
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Bake: Bake for 12-15 minutes, or until golden brown.
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Make glaze: In a small bowl, whisk together melted butter and Double Barrel Honey.
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Glaze and decorate: Drizzle the warm ring with the honey glaze. Sprinkle generously with purple, green, and gold sugar sprinkles.
- Cool and serve: Let cool slightly before serving.
TIPS
- For a richer flavor, add a teaspoon of orange zest to the sugar and spice mixture.
- If you choose to hide a baby (a small plastic trinket or bean), place it inside the cake through the bottom after baking.
- Get creative with decorations! Use colored sugars, sprinkles, and even Mardi Gras beads for a festive touch.
Enjoy this simple and delicious King Cake with your friends and family!
This recipe utilizes Double Barrel Honey in the glaze, adding a unique and flavorful twist to the traditional King Cake.
