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4.67 from 6 votes

Mini-King Cakes

Mini King Cakes are a miniature version of the ever popular New Orleans King Cakes. The most traditional style is a ring of twisted cinnamon roll dough topped with icing, decorated with purple, green, and gold sugar or sprinkles. 
Prep Time30 mins
Cook Time20 mins
Dough Mixing/Rising Time4 hrs
Total Time4 hrs 50 mins
Course: Dessert, Mardi Gras
Cuisine: American
Servings: 16 servings
Calories: 251kcal
Author: Chula King

Ingredients

For the Dough:

  • 1/4 cup water
  • 1/2 teaspoon salt
  • 2 Tablespoons unsalted butter room temperature
  • 1 egg slightly beaten
  • 1 cup (8 ounces) sour cream
  • Tablespoons (1.75 ounces) granulated sugar
  • 3-1/2 cups (17.5 ounces) all-purpose flour
  • 2-1/2 teaspoons bread machine yeast

For the Filling:

  • 8 ounces cream cheese room temperature
  • 1/2 cup confectioners sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 4 Tablespoons unsalted butter melted

For the Icing:

  • 4 ounces cream cheese room temperature
  • 4 Tablespoons unsalted butter room temperature
  • 2-1/2 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • Decorations

Instructions

  • For the Dough: Add the dough ingredients to the bread machine in the order listed. Select the dough cycle, and start the machine. Check the dough after five minutes of mixing, and add 1 to 2 more Tablespoons of water or flour if the dough is too dry or wet. If making the night before, remove dough to large oiled bowl as soon as the kneading finishes. Cover with plastic wrap and refrigerate. If using the same day, allow the machine to complete the dough cycle. Makes approximately 32 ounces of dough.
  • For the Fillings: Beat 8 ounces of cream cheese with ½ cup confectioners' sugar until smooth. Set aside. Mix 1/2 cup granulated sugar, 2 teaspoons cinnamon and 4 Tablespoons melted butter until combined. Set aside.
  • Making Mini-King Cakes: Line a large baking sheet with parchment paper. Set aside.
  • Place dough on a floured surface. Divide into 4 pieces, 8 ounces each. Form each piece into a 12-inch log. Roll into a 15-inch x 6-inch rectangle. Trim the edges as needed. Spread the cream cheese mixture on the dough to within 1-inch of the edges. Spread cinnamon/sugar mixture on the cream cheese to within 1-inch of the edges of the dough.
  • Starting at one of the long edges, roll the dough tightly into a 15-inch log; pinch seam to seal log. Place the rolled dough onto the prepared baking sheet, seam side down, and form the dough into a ring. Carefully place one end into other end; pinch to seal. Moisten the ends of the dough with a little water; pinch the two ends together to seal. Repeat with remaining dough. Cover with a cloth, and let rise in a warm place until doubled in size, about 1 hour to 1 hour and 30 minutes.
  • Preheat oven to 350°F. Bake the cakes in preheated oven until the top is golden brown, about 20 minutes.
  • Mix the ingredients for the icing to make a smooth, but not thin glaze.
  • Remove the cake from the oven, and cool for about 10 minutes on a wire rack. While the cake is still warm, spread the glaze on cake, allowing drips of glaze to dribble down the sides and center of the cake. If using sprinkles to decorate while cake is still warm. Otherwise, decorate as desired. Yield: 4 Mini- King Cakes.

Nutrition

Calories: 251kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 188mg | Potassium: 103mg | Fiber: 1g | Sugar: 21g | Vitamin A: 399IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg