3/4 cup granulated sugar, divided
1 tablespoon cinnamon
2 tablespoons Justin's Cinnamon Almond Butter
5 cups self-rising flour
2 cups milk (whole or 2% are best)
1/2 cup unsalted butter, melted
2 cups powdered sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 tablespoon milk
Purple, Green and Gold Sprinkles
Preheat the oven to 350F.
Mix 1/2 cup of the sugar and 1 tablespoon cinnamon together in a small bowl. Set aside.
Whisk the flour and remaining 1/4 cup sugar together in a large bowl. Add the milk and 4 tablespoons of the melted butter together in a medium bowl. Pour the milk mixture into the flour mixture and stir until a dough forms.
Place the dough onto a floured work surface. Sprinkle with more flour, and knead until smooth, sprinkling with more flour as needed to prevent sticking.
With a floured rolling pin, roll the dough into a 24- by 10-inch-long rectangle about 1/4-inch thick.
Brush 2 tablespoons of the melted butter onto the surface of the dough. Sprinkle it evenly with the cinnamon-sugar mixture, and drizzle with Cinnamon Almond Butter.
Slice dough lengthwise into 10 long strips. Fold each strip in half ("hamburger-style"). Twist dough in a spiral, and shape into a circle. Place on a cookie sheet lined with parchment paper. Repeat with remaining strips.
Bake 20 to 25 minutes or until golden brown.
To make the glaze, mix the powdered sugar, butter, vanilla, and milk together until smooth. Spread or pour immediately over cooled king cakes and decorate with colored sprinkles.