• In a large bowl, whisk together flour, sugar, and instant yeast.
• Be sure the buttermilk and butter are both at temperatures between 110°F to 115°F (this is important for the yeast to work). Add the buttermilk and butter into the flour mixture and beat on slow speed with an electric mixer with a dough hook. Keep the speed on low and beat until combined (about 30 seconds).
• Add the eggs and salt into the mixture and beat on low speed for 3 minutes. Keep the speed on low and use a spatula to scrape down the sides of the bowl to make sure everything is well combined. The dough will be slightly sticky but still workable with slightly damp hands.
• Gently transfer the dough into a lightly greased bowl and cover with food-safe plastic wrap. Leave this bowl in a slightly warm environment (a little warmer than room temperature) and let it rise for 1 hour. Giving the dough enough time to rise is what creates that fluffy, bread-like texture.
• After 1 hour, gently punch down the dough in the bowl (with lightly damp hands). Then transfer it to a silicone mat (or clean counter) lightly dusted with gluten-free flour.
• Lightly spray a 9” bundt pan with non-stick baking spray. Set aside for now.
• Using a rolling pin lightly dusted in gluten-free flour, roll the dough out 1/4-inch in thickness so it’s around 10" x 14" in a rectangle shape.

Cinnamon Sugar Filling

• Combine the brown sugar, granulated sugar, cooled melted butter, and ground cinnamon. Stir until well combined.
• Spread the filling evenly over the rolled-out dough.
• Starting from the widest side of the rectangle (horizontal view), start gently rolling up the dough into a log shape, then form it into a circle with a space in the middle (like a king’s crown). With damp fingers, pinch the seams to seal the edges together.
• Gently place the circle of dough into the prepared bundt pan.
• Cover with food-safe plastic wrap and set aside in a warm environment for 30 minutes to allow time for the dough to rise again slightly. This rise won’t be as much as the first rise.
• Preheat oven to 350°F.
• Remove the plastic wrap and place the cake into the oven to bake for 30-32 minutes. The cake is done when the internal temperature reaches 190°F. Do not over-bake or the cake will dry out.
• Let it cool in the pan for a few minutes, then flip over onto a serving tray and remove the cake pan.

Glaze Topping

• Combine the confectioners’ sugar, milk, lemon juice (optional), and vanilla extract. Stir together until smooth. Add a small amount of extra milk if you prefer a thinner glaze.
• If hiding a small plastic baby in the King Cake, add that now before adding the glaze.
• Spread glaze over the top of the cake (while still warm), then decorate with green, purple, and gold (or yellow) sanding sugar sprinkles.
• Serve the cake warm (it’s best when served warm).