In a large bowl, combine 1½ cups flour, ¼ cup sugar, salt, and yeast. Add milk, ½ cup warm water, and butter to flour mixture, and beat for 2 minutes at medium speed with an electric mixer. Add eggs and ½ cup flour. Beat on high speed for 2 minutes. Stir in the remaining 2¾ cups flour to make a stiff dough. Cover and let rise in a warm, draft-free place until doubled in size, about 30 minutes.
Punch dough down, and transfer to a lightly floured surface. Spray a 12-cup muffin pan with nonstick cooking spray. Divide dough into 12 equal portions. Divide each portion into 3 equal pieces, and roll each into small balls. Place 3 balls into each of the muffin cups. Brush with melted butter, and then sprinkle evenly with remaining ¾ cup sugar and cinnamon. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.
Preheat oven to 375°.
Bake for 20 to 25 minutes or until golden brown, tenting with aluminum foil if they are browning too quickly. Remove from oven, and let cool in pan for 10 minutes. Transfer cakes to a serving plate; drizzle each with Sugar Glaze, and sprinkle with Colored Sugars
Recipe by Louisiana Cookin' at https://louisianacookin.com/mini-king-cakes/