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King Cake with Cinnamon and Cream Cheese Filling Recipe

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3.8 from 6 reviews

  • Author: Sara
  • Total Time: 5 hours 30 minutes
  • Yield: 16 servings

Description

This King Cake with Cinnamon and Cream Cheese Filling is a traditional festive bread featuring a rich yeast dough rolled with a spiced cinnamon-sugar filling and a creamy sweetened cream cheese layer. Twisted into a wreath shape, baked to golden perfection, and topped with a sweet vanilla glaze and colorful sprinkles, this cake is a showstopper dessert ideal for Mardi Gras celebrations or any special occasion. The recipe involves making a yeast sponge, preparing fillings, assembling two logs of dough with cinnamon and cream cheese fillings, twisting into a wreath, baking, then finishing with a glaze and vibrant decoration.

Ingredients

Dough

  • 1 cup (250 milliliters) whole milk, warmed to 110°F (43°C)
  • 4 1/4 teaspoons (16 grams or 2 packets) active dry yeast
  • 6-6 1/2 cups (800-845 grams) bread flour, divided
  • 1 cup (226 grams) unsalted butter, room temperature (save wrappers)
  • 1/2 cup (115 grams) granulated sugar, plus 1 tablespoon
  • 3 large eggs, room temperature
  • 1 teaspoon (2 grams) ground cardamom (optional)
  • 1/2 teaspoon (3 grams) kosher salt

Cinnamon-Sugar Filling

  • 1 cup (240 grams), packed brown sugar
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 1 tablespoon (6 grams) ground cinnamon

Cream Cheese Filling

  • 8 ounces (226 grams) cream cheese, room temperature
  • 1/4 cup (60 grams) powdered sugar, sifted
  • 1 teaspoon lemon zest (from 1/2 a large lemon)
  • 1 teaspoon vanilla extract

Egg Wash & Glaze

  • 1 egg yolk
  • 1 tablespoon water
  • 3 cups powdered sugar, sifted
  • 3 tablespoons (62 grams) light corn syrup or honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30 milliliters) unsalted butter, melted (optional)
  • Hot water as needed to thin glaze

Decoration

  • Sprinkles
  • Colored sanding sugar
  • Chocolate shavings
  • Plastic baby or dried bean (for traditional king cake charm)

Instructions

  1. Mix the Sponge: In a mixing bowl, combine warm milk, active dry yeast, 2 cups of bread flour, and 1 tablespoon of granulated sugar. Stir until forming a thick paste. Cover and let rise in a warm, draft-free spot for 30 minutes until bubbly and fermented.
  2. Make the Bread Dough: In a stand mixer bowl with paddle attachment, cream remaining sugar and butter on medium speed until fluffy (about 4½ minutes), scraping down sides occasionally. Add eggs and blend on low speed for 4 minutes until combined and slightly curdled. Add the sponge and mix on low until smooth and thick, scraping down bowl. Switch to dough hook and add cardamom (optional), salt, and 3 cups of bread flour. Knead on medium speed for 2 minutes, gradually adding remaining flour as needed until dough is soft, supple, slightly sticky but not wet, kneading a total of 10 minutes.
  3. Allow the Dough to Rise: Remove dough from bowl, grease bowl with saved butter wrappers, return dough and flip to coat. Cover with towel and let rise in warm place for 1 hour until doubled.
  4. Retard the Dough (Optional): Punch down dough, cover with plastic wrap, and refrigerate for 3 hours or overnight to firm up for easier handling.
  5. Prepare Cinnamon-Sugar Filling: Beat brown sugar, butter, and cinnamon with a hand mixer on medium-high speed until light and fluffy (3-4 minutes). Keep at room temperature if assembling soon or refrigerate up to a week.
  6. Prepare Cream Cheese Filling: Blend cream cheese, powdered sugar, lemon zest, and vanilla on medium-low speed until smooth. Chill if not using immediately; bring to room temperature before spreading.
  7. Assemble the King Cake: Divide dough into two equal pieces. Roll each into a 26×16 inch rectangle on a floured surface. Spread cinnamon filling (leave 1-inch margin on one long edge) on first piece. Roll tightly from covered side, pinch seam to seal, then stretch roll to about 30 inches. Repeat with second dough piece, spread cream cheese filling leaving 1-inch and 1½-inch margins, roll and pinch ends to seal. Place rolls perpendicular on parchment or silicone mat, pinch ends together, then twist rolls around each other into a wreath. Transfer to a baking sheet.
  8. Proof the Wreath: Cover with kitchen towel and let rise for 30 minutes in warm spot. Preheat oven to 350°F (177°C).
  9. Make Egg Wash: Whisk egg yolk and water. Brush dough with egg wash after final proof; seal ends of wreath with egg wash.
  10. Bake the King Cake: Place on middle rack and bake for 30 minutes or until golden brown and hollow sounding when tapped. Rotate pan halfway if needed for even browning.
  11. Make Vanilla Glaze: Combine powdered sugar, corn syrup or honey, vanilla extract, and melted butter if using. Thin with hot water gradually to desired consistency. Can be made 2 days ahead and reheated gently if thickened.
  12. Finish the King Cake: Cool cake completely. Spoon glaze over surface and decorate with colored sanding sugar, sprinkles, or chocolate shavings. Optional: tint glaze in Mardi Gras colors before decorating. Insert plastic baby or dried bean if desired.
  13. Serve and Enjoy: Slice and enjoy this festive king cake fresh for best flavor and texture.

Notes

  • The sponge can be refrigerated for up to 24 hours for enhanced flavor development.
  • Retarding the dough in the refrigerator for 3 hours or overnight makes it easier to handle and roll out.
  • The cinnamon-sugar and cream cheese fillings can be made up to a week in advance and stored refrigerated.
  • If the dough tears while rolling, you can cut open the tear or bake as is.
  • Use a plastic king cake baby or dried bean as a hidden surprise inside the cake for tradition.
  • The glaze can be tinted with gel food coloring to reflect Mardi Gras colors (purple, green, gold).
  • This cake is best eaten within 2 days for freshness but can be stored wrapped at room temperature.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Dessert, Bread
  • Method: Baking
  • Cuisine: Southern United States, Creole

Find it online: https://saraflavors.com/king-cake-with-cinnamon-and-cream-cheese-filling-recipe/