Embrace the festivities of Mardi Gras from afar with these king cake cinnamon rolls from Birdy’s in New Orleans.
recipe
yields
Makes 24 cinnamon rolls
2 cups milk
⅔ cup high gluten flour
4 cups milk
4 cups high-gluten flour
4 cups all-purpose flour
8 teaspoons yeast
4 teaspoons salt
½ cup granulated sugar
1 cup butter, softened
4 tablespoons unsalted butter
⅓ cup high gluten flour
1 tablespoon cinnamon
1 tablespoon salt
1½ cups brown sugar
1 tablespoon vanilla extract
¼ pound cream cheese
14 tablespoons softened butter
4 tablespoons milk
1 teaspoon vanilla extract
3 cups powdered sugar
½ teaspoon salt
Purple, green & gold (or yellow) food coloring
3 cups granulated sugar
For the dough base
For the dough
For the filling
For the Cream Cheese Frosting
For the Mardi Gras sugar
steps
Make the dough base
- Whisk milk & flour in a medium pot over heat until it is thick like a Roux.
- Use a rubber spatula to scrape roux into a large mixer.
Make the dough
- Add each ingredient individually into the mixing bowl on top of the Roux.
- Mix with the dough hook attachment on speed 1 until incorporated.
- Increase to speed 2 and mix until smooth dough, about 5 to 10 minutes.
- Prepare a medium or large mixing bowl with pan spray. Use a bowl scraper to scoop dough down into a ball. Wrap in plastic and leave to proof for 30 minutes.
Make the filling
- Combine all dry ingredients in a small bowl.
- Melt butter; add to bowl it with vanilla. Use a gloved hand to combine; set aside.
Make the cream cheese frosting
- Gather all ingredients in a large mixing bowl and combine with hand mixer.
Make the Mardi Gras sugar
- Divide sugar evenly between three containers.
- Add two drops of each food coloring into one container & shake well to combine.
Shape and bake
- Generously flour work surface. Turn out the dough and flour the top.
- Use a rolling pin to roll into a large rectangle, approximately 3’ x 1’.
- Spread out filling by hand leaving a couple of inches bare at the top of the rectangle.
- Begin rolling the bottom of the rectangle onto itself the long way. Pull tight between each roll like rolling a sleeping bag.
- Cut into 24 even-sized rolls; arrange on two large parchment-lined sheet pans.
- Spray tops of rolls with pan spray and wrap loosely in plastic wrap to proof for up to one hour.
- Bake at 350° for 12 minutes. Place rack to cool for about 10 minutes before frosting.
- Frost generously with cinnamon roll frosting smearing around in a circular motion to coat.
- Plate 24 cinnamon rolls on a platter and decorate with Mardi Gras colored sugar in the desired pattern.
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Recipe By
Birdy's in New Orleans -
Contributing City
New Orleans