Mini Mardi Gras King Cakes - cooking recipe

Ingredients

1/2 cup milk
1/2 cup sugar
1 1/2 teaspoons salt
1/4 cup butter, melted
1/2 cup warm water (105-115 degrees)
2 1/4 ounces pkg dry yeast
2 large eggs, beaten
4 1/2 cups all-purpose flour
Filling
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond flavoring
additional sugar to make colored sprinkles
glaze
1 cup confectioners' sugar
1 tablespoon cream
1/2 teaspoon vanilla

Preparation

Proof yeast in warm water until bubbly, about 5 minutes.
Mix raised yeast with rest of roll dough ingredients, flour your hands, and knead until dough is elastic (will still be sticky! Keep flouring your hands).
On floured surface, roll dough out into an 8\" x 12\" rectangle,
Blend cream cheese, sugar, and almond flavoring. Spread mixture atop dough, all the way to edges. Slice width-wise into 12 one-inch strips.
Carefully roll up into pinwheels and place in nonstick muffin tins (I like to use paper muffin cups; gold or silver ones are pretty for Mardi Gras) and let rise in warm place until double in volume.
Bake at 350 until tops are slightly golden.
Mix glaze well, and spoon over warm muffins. While the glaze is still sticky, mix three small bowls of colored sugar---yellow, green, and purple, using food coloring. Sprinkle over tops.
Laissez les bons temps rouler! You can start your Lenten fast the next day -- .