06 January 2008

Recipe: Super easy King Cake. Sorta.

I wanted to make King Cake for Epiphany this year, but with a funeral yesterday and a secretary in the hospital all week, when we came down to it all last evening, it was almost a no-go. Then I remembered these rolls and came up with this variation. It worked great! And we had a very easy, tasty King Cake-ish for breakfast this morning!

King Cake. Sorta
1 package frozen dinner rolls
1 small package vanilla pudding mix
1 cup white sugar
1 stick butter, cut into thirds
orange extract
food coloring

The night before, grease a bundt pan or tube pan of some sort.Throw rolls into it.
Sprinkle vanilla pudding on top.
Then sprinkle sugar on the rolls.
Melt butter in batches, mixing the butter with food coloring (yellow, green and purple are traditional representing both the kings and power, faith and justice, respectively). Also add 1/4 -1/2 teaspoon orange extract (more if you love it).
Pour the butter over 1/3 of the rolls so that when finished you have a pan of rolls with three different sections of three different colorings.
Cover with plastic wrap and allow to sit at room temp overnight.
The next morning, insert a nut such as a pecan (or a coin or a baby Jesus charm if you want to be more authentic) before cooking.
Cook at 325 for 25-30 minutes.
Cool slightly and invert.
The person who gets the nut gets a crown. And maybe in the future, they'll get the rest of the family to wait on them for meals.

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