introduction
Mini King Cakes are small, sweet rings you can make at home. They bake fast and taste like cinnamon rolls with a Mardi Gras look. For a different sweet idea to serve with these, see this cherry chip cake guide.
why make this recipe
This recipe is simple and fun. It uses easy pantry ingredients and makes small cakes that are great for parties or snacks. The dough is soft and the cinnamon-butter filling is warm and sweet.
how to make Mini King Cakes
Make the dough, let it rise, shape small rings, bake, then frost and toss on colored sugar. Work step by step and keep things simple. For more ideas on party cakes and how to present small treats, you can read about graduation cake ideas and set up.
Ingredients :
2 cups all-purpose flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/4 cup butter, softened, 1/2 cup milk, 2 teaspoons active dry yeast, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1 egg, 1 teaspoon vanilla extract, 1 frosting (optional), Colored sugars (for decoration)
Directions :
- In a small bowl, combine warm milk and yeast; let it sit for about 5 minutes to activate.
- In a larger mixing bowl, cream together the butter, brown sugar, and granulated sugar.
- Add the activated yeast mixture, egg, and vanilla extract to the sugar and butter mixture; mix well.
- Gradually add flour, salt, and cinnamon, mixing until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes.
- Let the dough rise in a warm place until doubled in size, about 1 hour.
- Preheat the oven to 350°F (175°C).
- Roll out the dough and cut it into small circles.
- Spread with butter and sprinkle with more brown sugar and cinnamon.
- Roll up each circle and shape it into a ring, pinching the ends to seal.
- Place on a baking sheet lined with parchment paper and let rise for another 30 minutes.
- Bake for 15-20 minutes until golden brown.
- Allow cooling, then frost and decorate with colored sugars.
how to serve Mini King Cakes
Serve warm or at room temperature. Add a light frosting and sprinkle purple, green, and gold colored sugars on top. These mini cakes go well with coffee, milk, or a small fruit plate.
how to store Mini King Cakes
Keep cooled cakes in an airtight container at room temperature for 2 days. For longer storage, wrap well and freeze up to 1 month. Thaw at room temperature and warm in the oven for a few minutes before serving.
tips to make Mini King Cakes
- Use warm (not hot) milk to wake the yeast.
- Do not add too much flour; dough should be soft but not sticky.
- Let the dough rise in a warm spot to get a light texture.
- Brush rings with butter before baking for a richer crust.
- For savory sides or a different pairing, try some simple savory recipes like small skewers or easy savory dishes.
variation (if any)
- Add raisins or chopped nuts to the filling.
- Make them bigger for a family-style cake.
- Use cream cheese frosting for a tangy finish.
FAQs
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. If you use instant yeast, mix it with the dry ingredients and skip the 5-minute activation step.
Q: Can I make the dough the night before?
A: Yes. Refrigerate the dough after the first rise. Take it out, shape, let rise again, then bake the next day.
Q: How do I color the sugars?
A: Mix a small amount of food coloring with granulated sugar and let it dry on a tray before decorating.
Q: Are there hidden items inside like the full-size King Cake?
A: You can hide a small plastic trinket before shaping if you like, but make sure guests know to look before eating.
Mini King Cakes
Ingredients
Method
- In a small bowl, combine warm milk and yeast; let it sit for about 5 minutes to activate.
- In a larger mixing bowl, cream together the butter, brown sugar, and granulated sugar.
- Add the activated yeast mixture, egg, and vanilla extract to the sugar and butter mixture; mix well.
- Gradually add flour, salt, and cinnamon, mixing until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes.
- Let the dough rise in a warm place until doubled in size, about 1 hour.
- Preheat the oven to 350°F (175°C).
- Roll out the dough and cut it into small circles.
- Spread with butter and sprinkle with more brown sugar and cinnamon.
- Roll up each circle and shape it into a ring, pinching the ends to seal.
- Place on a baking sheet lined with parchment paper and let rise for another 30 minutes.
- Bake for 15-20 minutes until golden brown.
- Allow cooling, then frost and decorate with colored sugars.