A King Cake is a must for a Mardi Gras celebration and this Cinnamon-Pecan King Cake is full of flavor and is made from a traditional yeast dough that isn't hard at all to make. Be sure to get a plastic baby to hide inside!
Combine yeast, 1/2 teaspoon sugar, and warm water in a glass liquid measuring cup. Let sit until foamy, about 5 to 7 minutes.
Pour yeast mixture into a mixing bowl for a stand mixer. Use the dough hook attachment.
In a small bowl whisk together sour cream, eggs, egg yolk, and vanilla. Add to yeast mixture. Beat at low speed to combine.
Turn mixer off and add flour, salt, and 1/3 cup sugar. Turn mixer on medium-low and mix until most of the flour is mixed in. Turn speed up to medium and beat for 2 minutes.
Add butter and beat until mixed in.
Scrape dough out onto a lightly floured surface and knead four to five times. Be sure to coat your hands well with flour because the dough will be sticky.
Coat a large bowl with cooking spray and place dough in bowl , turning dough over to grease both sides. Cover with plastic wrap or a dish towel. Let dough rise in warm place until doubled in size, about 1 1/2 hours.
Line a baking sheet with parchment paper. Punch dough down and place on a lightly floured surface. Roll into a rectangle about 17 inches long and 15 inches wide
Spread melted butter on dough and sprinkle with cinnamon/sugar mixture. Sprinkle with pecans.
Roll the dough up, to form a long log, pinching seams to seal. Transfer to prepared pan with seam facing down and shape into a circle, pinching ends together. Cover and let rise until doubled in size, about 45 minutes.
Preheat oven to 325 degrees. Using a sharp knife, make about 7 or 8 1/4-inch slits in dough. Bake until golden brown, about 30 minutes. Let cool.
To make glaze, place powdered sugar and butter in a medium bowl. Add boiling water and vanilla and whisk until smooth. Drizzle on cooled King Cake.
Decorate with sprinkles. If desired, hide a plastic baby in the cake by inserting it into the underside.