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King Cake Knots

Besides being close (in proximity) to my family, the thing I miss the most about living in Louisiana is the food. (Really, does this surprise anyone about me?) This being Mardi Gras season, I especially miss King Cake.

These yummy little King Cake Knots are the perfect solution! All the cinnamon-y goodness of King Cake without the tiresome work of making the King Cake (they’re not so easy…if you want to do it right). This recipe from Plain Chicken uses prepared french bread dough (find it with the refrigerated crescent roll, biscuit and cinnamon roll dough in the tubes). So simple!

You will need:
1 loaf refrigerated french bread dough
3 tablespoons butter, softened
1/4 cup sugar
1 tablespoon cinnamon
1 cup powdered sugar
4 teaspoons milk
yellow, green and purple sanding sugar or sprinkles

Preheat the oven to 350. Spray a baking sheet with butter-flavored cooking spray. Find the seam in the french bread dough and unroll it into a rectangle. Shape until it is about 16 by 12 inches. Brush the dough with softened butter.

Mix together the cinnamon and sugar and spinkle liberally over butter.

Cut the dough in half lengthwise.

Then cut crosswise into 8 strips (I was bringing these to a party, so I made 12 but they were smaller than I liked. 8 is enough. Hehe)

Stack two strips together, cinnamon sides facing each other. Twist the strips together.

Tie them loosely in a knot, stretching gently if necessary. Place on baking sheet 2 inches apart. Bake 25 to 28 minutes, until golden brown. Allow to cool completely.

Meanwhile, mix together powdered sugar and milk. Dip the top of each knot in the icing.

Sprinkle each with yellow, green and purple sanding sugar or sprinkles.

King Cake Knots

1 loaf refrigerated french bread dough
3 tablespoons butter, softened
1/4 cup sugar
1 tablespoon cinnamon
1 cup powdered sugar
4 teaspoons milk
yellow, green and purple sanding sugar or sprinkles

Preheat oven to 350. Spray a baking sheet with butter-flavored cooking spray.

Find the seam in the french bread dough and unroll into a rectangle. Shape until it is about 16 by 12 inches. Brush the dough with softened butter. Mix together the cinnamon and sugar and sprinkle liberally over butter.

Cut the dough in half lengthwise, then crosswise into 8 strips. Stack two strips together, cinnamon sides facing each other. Twist the strips together. Tie them loosely in a knot, stretching gently if necessary. Place on baking sheet about 2 inches apart.

Bake for 25-28 minutes, until golden brown. Allow to cool completely.

Meanwhile, mix together powdered sugar and milk. Dip the top of each knot in the icing, then sprinkle each with yellow, green and purple sanding sugar or sprinkles.

Recipe Source: slightly adapted from Plain Chicken