I had my first King Cake 2 years ago when a colleague put one out. I was immediately hooked. From what I understand King Cake comes in a variety of forms and different countries have different kinds. The one I’m making hails from New Orleans and is served throughout carnival season. It’s sweet and a first cousin to a cinnamon roll.
I lightened this recipe up a bit in the hopes of reducing the sugar and calories but I in no means reduced the flavor. I promise you’ll NEVER know it’s a light version. I swear! If you like Cinnabon you should try this. You won’t be disappointed!
12 servings
Per serving: 141 cals/2.7g total fat/1.6g sat. fat/31g carbs/9.7g sugar/3.6g protein
DOUGH:
1/2 cup nonfat milk
1 large egg
2 tablespoons unsalted butter
2 cups bread flour
2 tablespoons white sugar
1/2 teaspoon Kosher salt
3/4 teaspoon active dry yeast
FILLING:
1/4 cup packed brown sugar
2 tablespoons Truvia brown sugar
2 teaspoons ground cinnamon
1 tablespoon unsalted butter
GLAZE
1/2 cup confectioners sugar
1/2 cup Truvia confectioners sugar
4 teaspoons nonfat milk
Avocado Cooking Spray
Purple, green and yellow sanding sugar
DIRECTIONS:
1. Place milk, egg, butter, bread flour, sugar, salt, and yeast into a bread machine in the order recommended by the manufacturer, select the dough setting, and start the machine. When dough cycle is complete, transfer dough to a floured work surface and punch down. Let dough rest for 10 minutes.
2. Mix brown sugar, Truvia and cinnamon in a bowl.
3. Roll dough into a rectangle about 9x14 inches. Spread 1/2 tablespoon softened butter over the top of dough and evenly sprinkle dough with cinnamon sugar mixture. Roll dough, starting from the short end of rectangle, and pinch seams closed.
4. Grease 9 inch pie plate and line with parchment paper and sling. Form roll into a circle and put into the pan with seam side down. Cover and let rise until nearly doubled in size, about 30 minutes.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Bake loaves in the preheated oven until lightly golden brown and bread sounds hollow when tapped, about 20-30 minutes. If loaves brown too quickly, lightly cover with aluminum foil for the last 10 minutes of baking.
7. Let bread cool.
8. Prepare glaze by sifting the sugars into a small bowl. Add milk, starting with 3 teaspoons. The glaze should be thick but pourable. Drizzle on top of cake and finish with colored sugar.
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