King Cake

• 2 loaves frozen sweet roll dough, thawed in the refrigerator overnight
• 1/2 c. sugar
• 1 1/2 tsp. cinnamon
• 1/4 c. melted butter
• 1 whole almond (or plastic baby, if available)

1. Combine the two loaves of thawed dough into one by kneading them together.
2. Place dough in buttered bowl and turn dough to butter the top.
3. Cover and let rise in a warm place for about 30 minutes, or until dough is doubled in bulk.
4. Punch the dough down and turn out onto a lightly floured surface.
5. Roll into a rectangle about 25
6. x 10 inches.
7. Brush melted butter onto rolled out dough, leaving 1/2 inch border around edges.
8. Combine cinnamon and sugar and sprinkle evenly over butter.
9. Place almond (or baby) in the center of the dough, press lightly.
10. Starting at the long side, roll up dough. Moisten the finished edge with water and pinch seam lightly to seal.
11. Place dough, seam-side down, on buttered baking sheet.
12. Bring the ends of the dough together to form a circle. Moisten ends with water and pinch edges firmly together to seal.
13. Cover. Let rise in a warm place for about 30 minutes or until doubled in bulk.
14. Bake in a preheated 350u0b0 oven for 25 minutes or until golden brown.
15. Transfer to a wire rack; cool completely before frosting.

roll dough, sugar, cinnamon, butter, almond

Taken from www.cookbooks.com/Recipe-Details.aspx?id=44067 (may not work)