King Cake Knots

Mardi Gras is next week! Get those beads out and fire up the stove to make some jambalaya! A few years ago I made a big, traditional king cake. This year, I wanted something more simple. Pinterest pointed me in the direction of these simple king cake knots, which are made using store-bought refrigerated dough. Check back in the coming days, as I also have a post for king cake monkey bread!

King Cake Knots
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1 loaf refrigerated french bread dough (I used Pillsbury)
3 Tablespoons butter, softened
1/4 cup sugar
1 Tablespoon cinnamon
1 cup powdered sugar
4 teaspoons milk (may need a bit more to get the right consistency)
1/2 teaspoon vanilla
Green, yellow, purple decorating sugar

1. Preheat oven to 350F. Unroll French bread dough into a large rectangle, about 16 x 12 inches. Brush the dough lightly with softened butter. Mix together sugar and cinnamon and sprinkle over butter.
2. Cut the dough in half lengthwise and then cut crosswise into strips, about 1-1/4 inches wide. Tie each strip into a knot and place on baking sheet. Bake for 25-28 minutes. Cool on a wire rack.
3. Mix together powdered sugar, milk, and vanilla. Dip each knot into icing and decorate with sprinkles.

6 thoughts on “King Cake Knots”

    • Good question. The reason I rarely post the number of cookies/cupcakes/whatever that a recipe makes is that I never find those numbers to be reliable. My knots may be bigger than yours or smaller — since the process of making them is a little arbitrary. I had about 18 knots in my batch.

  • You left the tiny plastic baby out of ingredient list! (It doesn’t have to be a plastic baby, a dry bean buried in one of the knots would do.) Tradition says whoever finds the baby provides the next king cake. Or batch of knots!

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