King Cake

Directions

1. 1
   Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts. Cool mixture to 100° to 110°.
2. 2
   Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.
3. 3
   Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
4. 4
   Stir together 1/2 cup sugar and cinnamon; set aside.
5. 5
   Punch dough down; divide in half. Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle. Spread half each of cinnamon mixture and softened butter on dough. Roll dough, jellyroll fashion, starting at long side. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends together to form an oval ring, moistening and pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter.
6. 6
   Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
7. 7
   Bake at 375° for 15 minutes or until golden. Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.
8. 8
   Note: Once the cake has cooled, randomly insert a plastic baby doll, if desired, before frosting.