King Cake

1 box (16 ounces) Pillsbury Hot Roll Mix, prepared according to directions on box

½ cup granulated sugar

1½ teaspoons cinnamon

½ cup unsalted butter at room temperature

Glaze

2 cups confectioner's sugar

2 tablespoons lemon juice

2 tablespoons water

1 cup granulated sugar (large crystals)

3-4 drops purple, green or yellow food coloring

Heat oven to 375 degrees.

Cream the butter, sugar and cinnamon together until soft enough to spread easily.

To make the dough, follow directions on the Pillsbury Hot Roll Mix package. Instead of forming rolls, turn half the dough onto a floured surface, and roll into a 2-foot-by-1 foot rectangle. Spread half the butter and filling mixture on top of dough.

Beginning at the wide edge, roll the dough toward you into a long cigar shape about 2 inches in diameter. Do the same with the second portion of dough. Place dough roll seam-side down on a well-greased baking sheet. Curve each roll, pinching the ends together to make an oval ring. Cover and let rise in a warm place for 20 minutes or until doubled in size.

Bake 15-20 minutes or until a straw inserted into the dough comes out clean. Allow the cake to cool.

To prepare the glaze: Combine sugar, lemon juice and water, mixing until smooth. Slowly add more water by the teaspoon until it spreads as easily as a thin icing.

Place ½ cup sugar in each of three small jars with lids. Add three drops of food coloring to each. Cover with lid and shake until color is evenly distributed throughout the large sugar crystals. Add food coloring, drop by drop until desired shade is achieved.

Coat the cake top with glaze. Sprinkle colored sugars in 2- to 3-inch alternating rows of purple, green and yellow. Cut and serve.

Serves 12.

"New Orleans Classic Desserts" by Kit Wohl (2007 Pelican Publishing, $16)