• In the bowl of a stand mixer fitted with a dough hook, combine the gluten-free flour, granulated sugar, instant yeast, xanthan gum (if using), and salt. Add the melted butter, warm milk, eggs, vanilla extract, and lemon zest. Mix on medium speed until a smooth dough forms. The dough will be sticky. Transfer the dough to a lightly floured surface and knead briefly to form a ball. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size. Preheat your oven to 350°F and line a baking sheet with parchment paper.
• Roll out the risen dough into a rectangle, about 1/4-inch thick. Spread the softened butter over the dough, leaving a small margin at the edges. Mix the brown sugar and cinnamon together and sprinkle evenly over the butter.
• Starting at the long edge, roll the dough tightly into a log. Form the log into a circle on the prepared baking sheet, pinching the ends together to seal. Bake for 30 minutes, or until golden brown. Let cool slightly on a wire rack. For the icing, mix the powdered sugar, milk (or water), and vanilla extract until smooth. Adjust the consistency with more liquid or powdered sugar as needed.
• Drizzle the icing over the warm cake. Immediately sprinkle the colored sugar in alternating bands of purple, green, and gold around the cake. Serve and don’t forget to hide a small, oven-safe figurine inside for someone to find!

Tip:

• If you’re including a figurine in your King Cake, be sure to notify your guests to avoid any surprises!