Mini King Cakes

Instructions

To make the bread & filling:

1. Prepare a 18-count muffin tin by spraying generously with nonstick cooking spray.
2. In a medium bowl, dissolve yeast in water. Mix with a wooden spoon until fully dissolved. Stir in skim milk, Splenda Sugar Blend, salt, egg yolks, butter, nutmeg, lemon zest, and 1 ½ cups (354.8 mL) of flour, beating well with a spoon. Stir vigorously to mix in the last 1 ½ cups (354.8 mL) of flour.
3. Cover dough and place it in a warm part of the kitchen to let it rise 1 – 1 ½ hour. Punch down dough, turn it out onto a floured surface, and roll it into a rectangle about ¼ inch thick, 20 inches long and about 18 inches wide.
4. Stir together ingredients for the filling. Carefully spread mixture over the dough within ¼ inch of the edges. Roll dough toward you, a little bit at a time, until you have a 18-inch log in front of you. Cut the log into 1-inch slices, and place each roll in a muffin tin. Let the rolls rise another 30 minutes in a warm place.
5. Preheat the oven to 350ºF (177°C) . Beat 1 whole egg and brush each roll with egg wash. Bake rolls for about 15 minutes, or until they are a light golden brown on top and cooked in the center. Remove and let cool.

To make the icing:

1. In a small bowl, whip ingredients for the icing together. Start with just a drizzle of milk, and then add a little more to get the right consistency.
2. Cover the tops of each roll with icing.

To make the sprinkles:

1. In 3 separate small bowls, put ½ tablespoon (7.4 mL) of sweetener in each.
2. Add one drop of green food coloring to one bowl, one drop of yellow in another, and one drop each of red and blue in the last.
3. Mix each one with a clean spoon until all the sweetener is colored and no lumps are remaining.
4. Before the icing has set, sprinkle a stripe of each colored sweetener on every roll.