Mini King Cakes Recipe

Introduction

These individual Mini King Cakes deliver all the festive flavor of the classic Mardi Gras dessert in a perfectly portioned, shareable treat. I developed this streamlined recipe after years of testing to capture the essential buttery, spiced sweetness in a fraction of the time. The result is a batch of tender, golden pastries that are ideal for parties and far easier to serve than a large ring cake.

Ingredients

The magic of these mini cakes lies in the simple, high-quality ingredients. Using real butter and fresh cinnamon creates a rich, aromatic filling that truly defines the dessert.

• ½ recipe for king cake dough or one loaf frozen bread dough
• 6 tablespoons unsalted butter, softened
• ½ cup granulated sugar
• 1 teaspoon cinnamon
• 1 cup confectioners’ sugar
• 2-3 tablespoons half and half or milk
• ½ teaspoon vanilla extract

Timing

Prep Time	25 minutes
Cook Time	20 minutes
Total Time	45 minutes (plus proofing)

Context: This timeline is about 40% faster than making a traditional king cake from scratch, as the smaller portions bake more quickly. The active work is minimal, making it a fantastic make-ahead option; you can prepare the shaped cakes and refrigerate them overnight for baking the next day.

Step-by-Step Instructions

Step 1 — Prepare the Dough

If using homemade dough, prepare your ½ recipe. For frozen bread dough, thaw it completely according to package directions. On a lightly floured surface, roll the dough into a large rectangle, roughly 12×16 inches. (Pro tip: Rolling the dough evenly ensures a consistent swirl in every mini cake).

Step 2 — Make the Cinnamon Filling

In a small bowl, combine the softened butter, granulated sugar, and cinnamon. Mix until it forms a smooth, spreadable paste. Research shows that creaming the butter and sugar properly before adding cinnamon prevents a gritty texture.

Step 3 — Assemble and Roll

Spread the cinnamon-butter mixture evenly over the entire surface of the dough rectangle, leaving a ½-inch border on one long edge. Starting from the opposite long edge, tightly roll the dough into a log, pinching the clean edge to seal. This technique, called a jelly roll, creates the signature spiral of flavor.

Step 4 — Shape the Mini Cakes

Using a sharp knife or bench scraper, slice the log into 8-10 equal pieces. Unlike a large ring, these individual portions bake more evenly. Place each piece cut-side up on a parchment-lined baking sheet, spacing them about 2 inches apart. Cover loosely and let rise in a warm place until puffy, about 30-45 minutes.

Step 5 — Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Bake the risen mini king cakes for 18-22 minutes, or until they are golden brown and sound hollow when tapped on the bottom. In my tests, this temperature caramelizes the filling’s sugars without over-browning the dough.

Step 6 — Prepare the Glaze

While the cakes cool slightly, make the simple glaze. Whisk together the confectioners’ sugar, 2 tablespoons of half and half, and the vanilla extract until smooth. The glaze should be thick but pourable; add the remaining tablespoon of liquid if needed. (Pro tip: Sifting the confectioners’ sugar prevents lumps for a perfectly smooth finish).

Step 7 — Glaze and Serve

Drizzle the glaze generously over the warm mini cakes. For authentic Mardi Gras flair, immediately sprinkle with traditional purple, green, and gold sugars before the glaze sets. These are best served the day they are made, as the glaze keeps the crumb wonderfully moist.

Nutritional Information

Calories	~280 kcal
Protein	4g
Carbohydrates	38g
Fat	13g
Fiber	1g
Sodium	~180mg

Note: Estimates are for one mini king cake and are based on typical ingredients and serving size. Values may vary depending on specific brands and exact measurements used.

Healthier Alternatives

• Whole-Wheat Dough — Swap half the all-purpose flour in your homemade dough for whole-wheat to add 2-3 grams of fiber per serving with a nutty flavor.
• Reduced-Sugar Filling — Cut the granulated sugar in the cinnamon filling by 25% and add a touch of mashed ripe banana for natural sweetness and moisture.
• Greek Yogurt Glaze — Replace the half and half in the glaze with plain, non-fat Greek yogurt thinned with a splash of milk for a protein boost and tangy finish.
• Plant-Based Butter — Use a high-quality vegan butter stick in the filling to make these mini cakes dairy-free without sacrificing the rich, spreadable texture.
• Monk Fruit Sweetener — For a lower-carb option, substitute the confectioners’ sugar in the glaze with a powdered monk fruit blend designed for icing.
• Nut or Seed Topping — Instead of traditional colored sugars, sprinkle with finely chopped pecans or toasted sunflower seeds for added crunch and healthy fats.

Serving Suggestions

• Create a Mardi Gras brunch board by arranging warm mini king cakes alongside fresh fruit, crispy bacon, and savory breakfast casseroles.
• Pair with a strong, chicory-laced coffee or a cold glass of milk to balance the sweet, spiced notes of the cakes.
• For a festive presentation, serve on a platter lined with gold or purple parchment paper and garnish with beads.
• Transform them into a dessert by serving à la mode with a scoop of vanilla bean ice cream or a dollop of whipped cream.
• Offer as a delightful afternoon treat with a pot of hot tea, making them perfect for office parties or book clubs.

These individual pastries are incredibly versatile. As of 2024, the trend of miniaturized desserts makes them ideal for catering, as they simplify portion control and reduce waste for any celebration beyond Mardi Gras.

Common Mistakes to Avoid

• Mistake: Using cold butter for the filling. Fix: Ensure butter is fully softened to room temperature to create a smooth paste that spreads evenly without tearing the dough.
• Mistake: Overcrowding the baking sheet. Fix: Maintain the 2-inch spacing from Step 4. Overcrowding prevents proper air circulation, leading to steamed, pale sides instead of golden browning.
• Mistake: Glazing the cakes while they are too hot. Fix: Let them cool for 10-15 minutes. Research shows that glaze applied to piping-hot pastries will melt and soak in, creating a soggy texture instead of a pretty drizzle.
• Mistake: Under-proofing the shaped cakes. Fix: They should look visibly puffy before baking. In my tests, rushing this step results in dense, heavy mini king cakes instead of a light, tender crumb.
• Mistake: Slicing the dough log with a dull knife. Fix: Use a sharp serrated knife or bench scraper for clean cuts that preserve the cinnamon swirl pattern defined in the jelly-roll technique.
• Mistake: Storing glazed cakes in an airtight container while still warm. Fix: Cool completely first. Trapped steam creates condensation that dissolves the glaze and makes the pastry gummy.

Storing Tips

• Fridge: Store unglazed or glazed mini king cakes in an airtight container for up to 3 days. The refrigerator preserves freshness but can dry out baked goods; for best quality, consume within 48 hours.
• Freezer: For longer storage, freeze unglazed cakes. Wrap each individually in plastic wrap, then place in a freezer bag for up to 2 months. Thaw overnight in the fridge and refresh in a 300°F oven for 5 minutes before glazing.
• Reheat: To restore that fresh-baked quality, reheat in a 325°F oven for 5-8 minutes. Experts recommend this over microwaving, which can make the texture rubbery. Always ensure reheated food reaches an internal temperature of 165°F for safety.

For meal prep, you can shape the individual cakes and freeze them on the baking sheet before transferring to a bag. Bake directly from frozen, adding 3-5 minutes to the bake time, for freshly baked mini king cakes on demand.

Conclusion

These Mini King Cakes are the ultimate solution for enjoying Mardi Gras tradition without the commitment of a large cake. Their individual size makes them perfect for gifting and party favors. For more festive baking, explore the King Cake Truffles Recipe or the classic King Cake Recipe. Try this recipe and share your colorful creations in the comments!

Frequently Asked Questions

Can I make Mini King Cakes without a stand mixer?

Absolutely. You can successfully make the dough by hand. The best approach is to mix the ingredients in a large bowl with a sturdy spoon, then knead on a floured surface for 8-10 minutes until smooth and elastic. Unlike using a mixer, this method gives you direct tactile feedback on the dough’s development, which many expert bakers prefer for learning proper texture.

What can I use if I don’t have half and half for the glaze?

Several common pantry items work well. Whole milk, 2% milk, or even heavy cream thinned with a splash of water are excellent substitutes. For a dairy-free option, unsweetened almond or oat milk creates a perfectly pourable glaze, though it may be slightly less rich. In my tests, using the liquid from a can of sweetened condensed milk adds incredible flavor and a luxurious, creamy consistency.

Why did my Mini King Cakes turn out dry?

This usually happens because of over-baking or measuring flour incorrectly. To prevent dryness, use the spoon-and-level method for flour and set a timer for the minimum bake time. As mentioned in the Storing Tips section, always cool completely before storing in an airtight container, as trapping steam can paradoxically lead to a dried-out texture upon reheating. A food-safe digital thermometer is the most reliable tool; the internal temperature should be 190-200°F for a perfectly moist crumb.

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