Interim Restaurant’s Executive Pastry Chef E’Lane Williams shares this scrumptious Mardi Gras recipe on Live at 9. Watch her step-by-step instructions, then follow the recipe below.
You can find Chef Williams’ delicious pastries every day at Interim Restaurant. It’s located at 5040 Sanderlin Ave. in Memphis. Visit their website to see the menu!
King Cake Cinnamon Rolls
2 cups milk
1/2 cup vegetable oil
1/2 cup sugar
1 package of active dry yeast
4 1/2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons salt
Lots of butter (melted)
1 cup sugar
Plenty of cinnamon
Step 1: Heat the milk, oil and sugar until it starts to simmer and sugar is dissolved.
Step 2: Turn off heat and set aside to cool until lukewarm.
Step 3: Sprinkle yeast on top and mix it in.
Step 4: Stir in four cups of flour until combined and cover with a kitchen towel.
Step 5: Let it rise in a warm place for about an hour.
Step 6: After the dough has risen, add the baking powder, soda, salt and the remaining 1/2 cup of flour.
Step 7: Refrigerate for at least four hours or overnight.
Step 1: Preheat over to 375 degrees.
Step 2: Roll the dough onto a floured surface into a large rectangle.
Step 3: Pour 3/4 cup of the melted butter over the dough. Spread the butter so it coats the dough evenly.
Step 4: Sprinkle with cinnamon and sugar.
Step 5: Roll the dough in towards you starting from the farther side. Use both hands and work slowly trying to keep the dough tight.
Step 6: Pinch the seam together when you get to the end.
Step 7: Cut the log into 1/2 inch slices.
Step 8: Move the cinnamon rolls to a prepared buttered pan. Cover all the plans with a kitchen towel and set aside to rise for at least 20 minutes before baking.
Step 9: Bake uncovered for 15-20 minutes until barely golden.