King Cake Rolls
Ingredients
- Sun Flour Mills Rolls & Sandwich Bread Mix included yeast packet
- 1/4 cup warm water
- 1/2 cup non-dairy butter margarine
- 4 TBSP sugar
- 1/4 cup non-dairy milk
- 2 eggs
- 1/2 tsp ground nutmeg
- 2 tsp baking powder
Filling
- 1/2 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 cup GF flour Sun Flour Mills Pastry Flour
- 1/3 cup chopped pecans
- 1/4 cup raisins
- 1/4 cup melted non-dairy butter margarine
Icing
- 1 cup powdered sugar
- 1-2 TBSP non-dairy milk
- colored sugar purple, green, gold - for sprinkling on top
Instructions
- Proof Yeast: Combine warm water, 1 TBSP sugar, and yeast. Set aside and let proof 5-10 minutes.
- Make Filling: Combine brown sugar, cinnamon, pecans, flour, and raisins. Pour in melted butter and mix till crumbly.
- Make Dough: In a mixing bowl blend butter and 3 TBSP sugar until fluffy. Add milk and eggs, beat until integrated. Add half of the Rolls & Sandwich Bread Mix, baking powder, and nutmeg. Mix well. Stir in proofed yeast and add the remainder of the box of mix. Beat for 1-2 minutes until dough clumps together.
- Prepare: Roll dough out into a large rectangle. Spread filling onto the dough and roll up from the long end like a jelly roll. Cut into 12 rolls and place in a greased baking dish.
- Proof: Cover with loose plastic wrap. Place in a warm place for 30 minutes to 1 hour.
- Bake: Remove plastic wrap and bake fore 20-25 minutes at 350F.
- Icing: While cooling, mix icing ingredients and drizzle over the rolls. Sprinkle colored sugar over the top.
Notes
You can hid a plastic baby in the underside of one of the rolls before you add icing.