Slim Fit King Cake Recipes

Steps:

• Preheat the oven to 360 degrees F (182 degrees C). Spray the air fryer basket with cooking spray.
• Stir brown sugar, butter, and cinnamon together in a small bowl until smooth.
• Remove crescent roll dough from the can and separate into 4 rectangles. Press the seams together tightly to seal the dough.
• Spread butter mixture evenly over each rectangle, not going all the way to the edges. Start at the bottom of each long edge and roll tightly into a 10-inch log, sealing any open seams. Bring the ends of each roll together to form an oval shape, making sure you press tightly to seal so the filling doesn't ooze out in the air fryer and burn.
• Place one or two at a time in the prepared air fryer basket without overcrowding.
• Air-fry in the preheated air fryer for 5 minutes per batch. Remove to a wire rack and cool.
• Meanwhile, whisk powdered sugar and milk together until smooth. Divide mixture among 3 bowls. Add food coloring to each bowl.
• Drizzle icing over each cooled cake and decorate with sugar or sprinkles. Let icing dry before serving, about 10 minutes.

Steps:

• Heat 3/4 cup milk in a small saucepan over medium heat until simmering, stirring constantly.
• Remove saucepan from heat and stir in 1/4 cup margarine. Allow mixture to cool until lukewarm.
• Using the bread hook with an electric mixer, mix together the self-rising flour, yeast, and sugar and sucralose blend in a large mixing bowl.
• Stir the water, egg, and warm milk into the yeast mixture using the electric mixer; stir well to combine.
• Gradually stir in half of the whole wheat flour until no dry spots remain.
• Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Cover dough with a damp cloth and allow to rest for 10 minutes.
• Mix the cream cheese, bananas, and pineapple together in a bowl.
• Stir in the pineapple extract and 3 packets of sweetener; mixture will be lumpy.
• Roll the dough out to about 9x12-inches.
• Spread the banana filling about 2-inches away from one of the longer edges.
• Roll the dough into a cylinder shape, beginning with the edge without filling.
• Pinch the seam to seal.
• Shape the dough into a ring by bringing the two open edges together; pinch to seal.
• Wipe any filling from the outside of the ring.
• Cover with a damp cloth and allow to rise for 30 minutes more.
• Preheat an oven to 375 degrees F (190 degrees C).
• Transfer the dough ring to a greased and floured baking sheet.
• Bake in the preheated oven until browned, about 20 minutes.
• Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Mix 1 tablespoon margarine with confectioners' sugar in a small bowl.
• Stir in the remaining milk 1 tablespoon at a time until the mixture is easily drizzled.
• Drizzle about 1/4 of the icing over the cooled cake.
• Divide the remaining icing into 3 small bowls.
• Stir in the green food coloring into one bowl; stir the yellow food coloring into the next bowl; and stir the purple food coloring into the last bowl.
• Drizzle each of the colored icings over the cake.

Steps:

• Heat 3/4 cup milk in a small saucepan over medium heat until simmering, stirring constantly.
• Remove saucepan from heat and stir in 1/4 cup margarine. Allow mixture to cool until lukewarm.
• Using the bread hook with an electric mixer, mix together the self-rising flour, yeast, and sugar and sucralose blend in a large mixing bowl.
• Stir the water, egg, and warm milk into the yeast mixture using the electric mixer; stir well to combine.
• Gradually stir in half of the whole wheat flour until no dry spots remain.
• Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Cover dough with a damp cloth and allow to rest for 10 minutes.
• Mix the cream cheese, bananas, and pineapple together in a bowl.
• Stir in the pineapple extract and 3 packets of sweetener; mixture will be lumpy.
• Roll the dough out to about 9x12-inches.
• Spread the banana filling about 2-inches away from one of the longer edges.
• Roll the dough into a cylinder shape, beginning with the edge without filling.
• Pinch the seam to seal.
• Shape the dough into a ring by bringing the two open edges together; pinch to seal.
• Wipe any filling from the outside of the ring.
• Cover with a damp cloth and allow to rise for 30 minutes more.
• Preheat an oven to 375 degrees F (190 degrees C).
• Transfer the dough ring to a greased and floured baking sheet.
• Bake in the preheated oven until browned, about 20 minutes.
• Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Mix 1 tablespoon margarine with confectioners' sugar in a small bowl.
• Stir in the remaining milk 1 tablespoon at a time until the mixture is easily drizzled.
• Drizzle about 1/4 of the icing over the cooled cake.
• Divide the remaining icing into 3 small bowls.
• Stir in the green food coloring into one bowl; stir the yellow food coloring into the next bowl; and stir the purple food coloring into the last bowl.
• Drizzle each of the colored icings over the cake.