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1
In a medium bowl, whisk together the butter, milk, yeast and 1 teaspoon sugar until the yeast and sugar have dissolved. Then whisk in the egg and egg yolk until well-combined.
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2
Fit a stand mixer with a dough hook. To the empty mixer bowl, add the remaining sugar, plus the flour and salt. Put the bowl onto the mixer and turn the mixer to the low-speed setting. Slowly pour in the milk mixture and let mix a few moments until a dough forms.
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3
Increase the speed to medium and mix for five minutes. The dough will become smooth and begin to pull away from the sides of the bowl.
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4
Remove the dough from the stand mixer and put it into a greased bowl. Cover with plastic wrap, place in a warm spot and let rise for 1 hour.
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5
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
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6
Roll the dough on a lightly floured surface into roughly a 9 x 24 inch rectangle.
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7
In a small bowl, stir together the melted butter, brown sugar, cinnamon and salt.
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8
Using a spoon spread the cinnamon mixture in a three-inch-wide section down the entirety of the dough's center.
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9
Hide the plastic baby in the cinnamon mixture.
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10
Fold the bottom dough section up to cover the cinnamon section. Then, fold the top dough section over the same way, to create a long roll. Shape the roll into an oval and press the seams together where the dough ends.
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11
Carefully transfer the oval to the baking sheet and bake for 25 minutes or until the top of the cake is lightly browned. Remove the cake when it is done cooking and allow it to cool completely.
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12
Meanwhile, make the glaze by whisking together the powdered sugar and milk until smooth.
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13
Decorate your king cake in the traditional way by drizzling on the glaze and then create a pattern of green, gold, and purple stripes with the sprinkles.
