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King Cake with Cinnamon and Cream Cheese Filling Recipe

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4.4 from 6 reviews

This King Cake with Cinnamon and Cream Cheese Filling is a classic celebratory dessert with a rich, soft bread base layered with a sweet cinnamon-sugar filling and a creamy, tangy cream cheese filling. Twisted into a festive wreath shape and topped with a glossy vanilla glaze and colorful Mardi Gras decorations, this treat is perfect for parties and special occasions.

Ingredients

For the Sponge

  • 1 cup (250 milliliters) whole milk, warmed to 110°F (43°C)
  • 4 1/4 teaspoons (16 grams or 2 packets) active dry yeast
  • 2 cups (about 260 grams) bread flour
  • 1 tablespoon (12 grams) granulated sugar

For the Dough

  • 4-4 1/2 cups (540-585 grams) bread flour
  • 1 cup (226 grams) unsalted butter, room temperature (save wrappers)
  • 1/2 cup (115 grams) granulated sugar
  • 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

For the Egg Wash

  • 1 egg yolk
  • 1 tablespoon water

Vanilla Glaze

  • 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

Decoration

  • Sprinkles
  • Colored sanding sugar
  • Chocolate shavings
  • Plastic baby or dried bean

Instructions

  1. Mix the Sponge: In a mixing bowl, combine warm milk, yeast, 2 cups bread flour, and 1 tablespoon sugar. Stir with a rubber spatula until a thick paste forms. Cover with a kitchen towel or plastic wrap and let rise in a warm, draft-free area for 30 minutes until fermented and bubbly. You may refrigerate the sponge up to 24 hours if desired.
  2. Make the Bread Dough: Cream the remaining sugar and butter in a stand mixer bowl with the paddle attachment until light and fluffy, about 4 1/2 minutes on medium speed. Scrape down the bowl twice to blend evenly. Add the eggs and blend on low speed for 4 minutes. Scrape down the bowl. Add the sponge and mix until smooth and thick, about 2 minutes.
  3. Add Dry Ingredients and Knead: Switch to the dough hook attachment. Add ground cardamom (if using), kosher salt, and 3 cups bread flour. Knead on second speed for 2 minutes. Gradually add 1 to 1 1/2 cups more flour as needed to form a supple dough that is soft but not sticky. Knead a total of 10 minutes until dough feels elastic and slightly sticky but not clinging excessively.
  4. First Rise: Grease a bowl with reserved butter wrappers. Place the dough in the bowl and flip once to coat the surface with butter, preventing skin formation. Cover with a towel and let rise in a warm area for 1 hour until doubled in size.
  5. Retard the Dough (Optional): Punch down the risen dough and refrigerate covered for 3 hours or overnight to firm it up and make shaping easier.
  6. Prepare the Cinnamon-Sugar Filling: Beat together brown sugar, butter, and cinnamon on medium-high with a hand mixer until light and fluffy, about 3-4 minutes. Leave at room temperature or refrigerate for up to a week; bring to room temperature before spreading.
  7. Prepare the Cream Cheese Filling: Blend cream cheese, sifted powdered sugar, lemon zest, and vanilla on medium-low speed until smooth. Refrigerate for up to a week or keep at room temperature before use.
  8. Roll and Shape Dough Logs: Remove dough from fridge if chilled and let come to just below room temperature. Divide dough in two equal parts. Roll each portion on a floured surface into a 26x16 inch rectangle. Spread cinnamon filling on one, leaving a 1-inch margin; roll tightly and seal the edge. Stretch log to 30 inches. Repeat with cream cheese filling on the second piece, leaving 1-inch margin on one long side and 1 1/2-inch margins on short sides; roll, seal, and stretch.
  9. Form the Wreath: Place the two dough logs perpendicularly on a silicone mat or parchment on a sheet pan. Pinch ends together to join, then twist the two logs around each other until reaching the opposite end. Form into a circular wreath and overlap ends to seal. Cover and let rise in a warm place for 30 minutes.
  10. Preheat Oven and Make Egg Wash: Heat oven to 350°F (177°C). Whisk egg yolk and water for egg wash.
  11. Brush and Seal: Brush egg wash over the wreath, especially sealing the overlapping ends. This adds shine and helps the ends stick during baking.
  12. Bake the King Cake: Bake on the middle rack for 30 minutes or until golden brown and hollow when tapped. Rotate halfway through baking for even browning. If dough tears, gently cut open top or bake as is.
  13. Make the Vanilla Glaze: Combine powdered sugar, corn syrup or honey, vanilla extract, and optional melted butter. Thin with hot water to desired consistency. Make up to two days ahead, storing covered at room temperature, reheating gently if thickened before use.
  14. Glaze and Decorate: Once cooled completely, drizzle or spoon glaze over the cake. Decorate generously with colored sanding sugar, sprinkles, or chocolate shavings. Optionally tint glaze with gel food colors for classic Mardi Gras hues.
  15. Serve: Slice, serve, and enjoy the festive, flavorful king cake!

Notes

  • The sponge can be refrigerated for up to 24 hours before proceeding to dough for convenience and enhanced flavor.
  • Retarding the dough in the fridge after the first rise firms the dough, making it easier to roll and shape.
  • Both cinnamon and cream cheese fillings can be made up to a week ahead and stored refrigerated; allow them to come to room temperature for easier spreading.
  • If the dough feels too sticky during kneading, add flour gradually; if too dry, add a tablespoon of water to moisten.
  • Using a clean kitchen towel or plastic wrap to cover dough helps maintain humidity during rising.
  • You may substitute honey for corn syrup in the glaze for a different sweetness profile.
  • Inserting a plastic baby or dried bean in the cake is a traditional custom; whoever finds it is said to host next year’s celebration.
  • Allow the baked king cake to cool completely before glazing to prevent the icing from melting off.

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