Monkey Bread King Cake Cinnamon Roll Recipe (2024)

FAQs

What's the best flour to use for cinnamon rolls? ›

Bread flour is hands down the best option when making cinnamon rolls. Any good cinnamon rolls recipe is going to usually call for bread flour instead of other kinds of flour. This is because bread flour is high in protein, usually containing 11% to 13% more protein than other kinds of flour.

As Ruckman explains, "A typical New Orleans king cake is extremely similar to a large cinnamon roll, except the dough is braided and shaped into a circle. Basically, it has to have pastry, cinnamon, icing--powdered sugar frosting and lots of it, purple, green, and gold sugars, and the little plastic baby."

For classic cinnamon rolls, I use all unbleached all-purpose flour. You can use bleached flour if that's what you have, but I think it tastes better with unbleached.

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ This ensures to getting ULTRA MOIST rolls. This should be used at room temperature and is poured over the rolls after they have risen for the second time, just before baking.

What does a king cake taste like? King cake is a rich, sweet pastry flavored with cinnamon and sometimes contains cream cheese or pecans. It's called a cake, but it tastes more like a danish or cinnamon roll!

▪ The Millionaire king cake at the Palace Casino bakery has to be one of the most decadent ever, swirled chocolate and caramel, smothered in pecans and filled with a choice of cream cheese or Bavarian cream. It's one of 12 flavors in two sizes that can be found at Palace Cafe and Bakery.

King cakes come in various flavors, but traditionally, the king cake is a cinnamon-flavored dough covered in sweet green, gold, and purple sugar or icing. Over time, other flavors became just as popular. Two of the most popular flavors are the cream-cheese and our Praline king cake.

As a general rule, when a recipe calls for brown sugar, you will most likely use light brown sugar. Baking recipes are typically sensitive to both moisture and density, so the difference in moisture content will make an impact. This is especially true for desserts like cakes, cupcakes, cinnamon rolls, pies, etc.

If your dough is raw you can end up with a flour taste, or if your flour ratio is too high, could be you need more salt or butter or sugar, soda, yeast, it really depends on what your making.

Bleached and unbleached flour can be used interchangeably. Some believe that bleached flour is better when you want your baked good to have a really bright white color, like when you make a white cake; or a lighter, fluffier texture, like when you want to make extra fluffy pancakes.

What is the king cake rule? ›

Hidden in its interior, or under a slice, is a small plastic baby. Whoever finds it must either bring the next cake or throw a party, thus sparking an unending round of food and fun. Whether at the workplace, school or home - king cake is a gift that keeps on giving throughout the Mardi Gras season.

First, use our easy king cake recipe to make and decorate your cake. Since most of the traditional baby figurines these days are made from plastic, we don't recommend putting the baby in before baking.

The common denominator between all of these cakes is that they all have a small trinket or figurine — such as a bean, a coin, a nut, or a tiny baby figurine — hidden inside. Whoever finds the trinket in their slice of cake gets to be “king” for a day and is also said to have good luck.

I love using bread flour for cinnamon rolls to enhance that soft, fluffy, and chewy texture. If you don't have bread flour on hand, all-purpose flour is a simple substitute that will create cinnamon rolls that will rise well and are equally delicious!

“AP flour can be used in the making of rich or enriched breads such as soft rolls, or brioche,” says Chef Stephen, which are meant to be softer in nature, rather than crusty.

Cinnabon's Secret Ingredient

This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon. And because of that trademark, you won't find this product in your local grocery store spice aisle.

Bleached flour is whiter and has a softer texture. It produces fluffy baked goods, making it a good match for cookies, pie crusts, and pancakes. Unbleached flour is less white and has a denser consistency. It tends to be best for baked goods that require structure, like yeast breads, eclairs, and pastries.