King Cake Cinnamon Rolls
Ingredients
- 1 batch brioche dough through the first rise
- 4 tablespoons unsalted butter melted
- 2/3 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 2 tablespoons each purple green and gold sanding sugar
Instructions
- Make and first-rise the brioche dough exactly as for the Classic Braided King Cake.
- Punch down the dough and roll into a 16 by 10-inch rectangle.
- Brush with melted butter, then scatter with brown sugar and cinnamon.
- Roll up tightly from a long side into a log and pinch the seam closed.
- Slice the log into 10 even rounds with a sharp knife.
- Arrange the rounds cut side up in a greased 9-inch round pan, touching each other.
- Cover and let rise 35 to 40 minutes, until puffy and touching the pan sides.
- Bake at 350°F for 20 to 24 minutes, until golden and the centers spring back when pressed.
- Beat the cream cheese with powdered sugar and milk to a smooth, pourable icing.
- Drizzle over the warm rolls and dust with purple, green and gold sugar while wet.
Good to Know
Slice and arrange the rolls the night before, cover and refrigerate unrisen, then let them come to room temperature and rise while the oven heats.