Cinnamon-Pecan King Cake
  • King Cake Dough (recipe follows)
  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 1 cup finely chopped toasted pecans
  • 3 cups confectioners’ sugar
  • ¼ cup boiling water
  • 2 teaspoons unsalted butter
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  • Garnish: yellow sugar, purple sugar, green sugar
  1. Line a large baking sheet with parchment paper.
  2. Punch King Cake Dough down. 
On a lightly floured surface, roll dough into a 17x16-inch rectangle.
  3. In a small bowl, combine granulated sugar and cinnamon. Brush melted butter over dough, and sprinkle with sugar mixture. Sprinkle with pecans, gently pressing into dough.
  4. Starting with one short side, roll up dough, and pinch seams to seal. Gently place on prepared pan, seam side down. Form a ring, and pinch ends together to seal. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
  5. Preheat oven to 325°.
  6. Uncover cake. Using kitchen scissors, make 7 (¼-inch) deep cuts in top of dough. Bake until golden brown, about 30 minutes, lightly covering with foil during last 5 minutes of baking to prevent excess browning, if necessary. Let cool completely on a wire rack. Transfer to a serving platter.
  7. In a medium bowl, whisk together confectioners’ sugar, ¼ cup boiling water, butter, vanilla, and salt until smooth. Spoon over cake. Sprinkle with colored sugars.
Recipe by Louisiana Cookin at