Indulge in classic New Orleans tradition and flavors with this super easy king cake recipe made with frozen dinner roll dough, a scrumptious rum raisin filling, and a sweet powdered sugar glaze.
Ingredients
12frozen dinner rollsthawed
Filling:
½cupgolden raisins
½cuphot water
½cupbrown sugar
zest from 1 orange
½cupchopped pecans
¼teaspoonrum extract
Glaze:
1cupconfectioners sugar
2Tablespoonsheavy cream
1teaspoonvanilla
purplegreen, and yellow colored sugar
Instructions
Line a large baking sheet with parchment paper, cover it with a thin coat of nonstick cooking spray, and set it aside.
Place the raisins in a small bowl. Pour the hot water over the raisins and set them aside.
On the baking sheet, knead the dough and roll it out into a roughly 16-inch circle. Cut a small hole in the center, stretching it out to create an approximately 5-inch opening.
Drain your soaked raisins and add the brown sugar, orange zest, pecans, and rum extract. Mix well to combine.
Gently spoon your raisin mixture onto your dough.
Wrap the dough from the outside of the circle to the inside, being sure to cover your filling. Seal the dough closed by tucking the outer edge under the middle. Your cake should now be similar in shape to a bundt cake.
Place the baking sheet in a warm, draft-free location and allow the dough to rise for 30-45 minutes.
Preheat the oven to 350° F. Bake the cake for 15-20 minutes or until golden. Remove from the oven and place the baking sheet on a wire rack to cool fully.
In a medium bowl, stir to combine the confectioners sugar, heavy cream, and vanilla until smooth. Pour the glaze over the cake, allowing some to drip down the sides. Immediately top with colored sugars, alternating the colors.
Notes
To store, wrap in plastic wrap or place in an airtight container. This cake will keep for up to 3 days on the counter or up to 1 week in the fridge.