I like to think Fat Tuesday is the first sign that spring is on its way, even more than the groundhog seeing his shadow. Since I grew up taking French and my first job was being a server at a Cajun restaurant, Mardi Gras has always been a celebration I look forward to every year.
King’s Cake is a Mardi Gras tradition in many countries and each country has it’s own twist. The version I follow/partly made up in my head is the cake is usually filled with a raspberry cream cheese filling and has a small (fake) baby inside. Whoever got the baby in their piece had good luck for the year and brought the cake next year. I didn’t have a spare baby lying around so I skipped it.
Since I’m all grown up now and don’t have a teacher to make sure everyone shares, I’ve decided to make King’s Cake Rolls to bring to work. My sister, Heather, who lives in Atlanta was very excited about this idea and decided to make them as well. So naturally, we met in the cloud… aka through Facetime! ♥
King’s Cake Rolls
Recipe adapted from Plain Chicken’s King Cake Knots
1 loaf refrigerated french bread dough
3 Tbsp butter, softened
1/4 cup sugar
1 tbsp cinnamon
6 oz. cream cheese (softened)
1/2 c powdered sugar
6-8 oz. raspberry pie filling
1 cup powdered sugar
5 tsp milk (may need more to get right consistency)
1/2 tsp vanilla
Green, yellow, & purple sprinkles
Note: We started last week with something easy. This is not. I mean, it’s very doable, but many elements. It’s a holiday, people. Put some effort into it. 🙂
First, put the loaf on floured parchment paper. Take a knife and slit it open, so it lays flat, kind of like a book. With a rolling pin, roll the dough out to make a rectangle. This dough will probably make you call it some names that are not appropriate for mention in this blog because it shrinks back a bit after each roll. You just have to show it whose boss. I do believe calling it inappropriate names helps in this situation. Go ahead, I did!
Next melt the butter and brush it onto your dough. If you don’t have a brush, use a crumbled up paper towel. Mix the cinnamon and sugar in a separate bowl then sprinkle it over the dough, go crazy if you really like cinnamon.
Depending on how big you got your dough rolled out, cut the dough in half lengthwise (so from right to left, not up and down for those of you who need to google ‘lengthwise.’ Go ahead, I did!) Then cut each one into little rectangles aka add in an up and down cut.
Now, to make the filling, get out the electric mixer and combine all the filling ingredients. You might want to mix with a spoon a little beforehand or you’ll end up with powder sugar everywhere. (Insert other inappropriate terms here.) Spread the filling on each rectangle (or square) then roll! Place them on a cookie sheet with the seam facing down and brush the tops with the rest of the butter. Bake at 350 degrees for 25 minutes.
Once they are done, set the pan on the counter so they can cool. Meanwhile, make the icing. You can do this in a normal bowl mixing with a fork. The consistency needs to be thick, but still have a consistent drizzle off the fork if you lift it above the bowl. You’ll want the icing to eventually harden and cover each roll.
After they have cooled, drizzle the icing over the rolls and top with the green, yellow, and purple sprinkles. Do this before the icing hardens so the sprinkles stick. My sister had to make purple and yellow sprinkles so she used sugar and food coloring. She was very excited when she realized KU colors make purple. (“Rock Chalk!” – Heather)
Let them sit for a bit and maybe even in the fridge. Pack them up and let the coworkers enjoy! You can slap the wrists of any people who aren’t sharing and allowing others to enjoy… Go ahead, I did!