King Cake Recipe With Cinnamon Cream Cheese Filling

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Wedding photography by Honey Gem Creative

King Cake Recipe by Lauren Vono

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Traditional King Cake is an oval-shaped, twisted pastry ring that is commonly covered in icing or sprinkles. Some bakers have created variations with fruit or cream cheese fillings, praline, or colored sugar. With Carnival season well underway, we thought that it was the perfect time to share the recipe for King Cake that we used during our wedding. While entirely non-traditional, this sweet dough made the perfect wedding cake to slice for a party. And, if we’re being entirely honest, eat with a stout cup of coffee in the morning.

The History of King Cake Tradition

King Cake’s origins date back to early Christianity. King Cake is said to have come from the story of the Three Wise Men in the Bible. On the Twelfth Night, they came bearing gifts for the baby Jesus. It is traditionally eaten on January 6, in honor of Epiphany. King Cake is believed to have been brought to New Orleans from French settlers in 1870 and is now a staple during Carnival season, which runs from Epiphany to Mardi Gras, or Fat Tuesday. Even though Mardi Gras does not fall on the same day each year, it is always the day before Ash Wednesday and always falls 46 days before Easter.

What Is The Meaning Behind the King Cake Baby?

In the past, many things were hidden inside a King Cake, including beans, coins, or peas. The small plastic baby (originally made of porcelain) is said to pay homage to the baby Jesus. One theory suggests that the inclusion of the plastic baby was actually a fluke and was brought to New Orleans from Hong Kong in the 1950s. To use up an accidentally large order of small, plastic dolls, bakers added them to the cakes instead of the usual trinket.

Today, when the cake is sliced and served at a party, the recipient of the King Cake Baby is named King for the day. As tradition states, this person is bound by custom to host the next party and serve King Cake to their guests.

What You Need to Make Cream Cheese Filled King Cake

• Yeast

• Sugar

• Milk

• Butter

• Eggs

• Salt

• Cinnamon

• Nutmeg

• Bread Flour

• Brown Sugar

• All-Purpose Flour

• Cream Cheese

• Powdered Sugar

• Lemon Juice

• Vanilla Extract

• Cake Sprinkles

How To Make Cinnamon Cream Cheese Filled King Cake

For the Cake:

1. Dissolve 2 tsp yeast into 1/4 cup warm water. Add 1 tsp sugar and wait 5-10 minutes, until mixture is foamy.

2. In stand mixer bowl, combine yeast mixture, 1/2 cup warm milk, 1/4 cup sugar, 1/4 cup butter, 1 egg, and 3/4 tsp salt. If you want the cake dough to be spiced (which makes the cake itself a bit darker), add 1 tsp cinnamon and 1/2 tsp nutmeg.

3. Blend in 1 1/2 cups bread flour.

4. Gradually add remaining 3/4 cups flour, knead with bread hook for about 5 minutes. The dough should form a springy ball. If it’s very wet, add a bit more flour.

5. Oil a bowl, cover with plastic wrap and let rise for 2 hours. The dough should have at least doubled in size.

Note: All Purpose flour can be used, but bread flour will give you a fluffier, more risen dough - plus it has more protein!

Cinnamon Filling:

1. Combine 1/2 cup brown sugar, 1/4 cup all purpose flour, 3 tsp cinnamon, 1 tsp nutmeg and a big pinch of salt.

2. Melt 1/4 cup butter and drizzle on top, stir to combine.

Cream Cheese Filling:

1. In a stand mixer (with paddle attachment) or using a hand mixer, combine 4 oz cream cheese, 1/2 cup powdered sugar, 1 tbsp all purpose flour, 1 tbsp lemon juice, and 1/2 tsp vanilla extract until smooth, scraping down the sides as needed.

2. Spoon into a pastry bag to fill dough.

Note: If you don’t have a pastry bag, you can use a large ziplock bag. Spoon the filling into the bag and just cut off the tip of one of the bottom corners!

Fill & Shape the King Cake:

1. Roll dough into a 16 by 10" rectangle.

2. If making a braided ring, cut into three strands, fill and roll each before braiding together. For a more simple roll, sprinkle cinnamon filling throughout (it doesn’t have to be perfect!), then pipe the cream cheese filling on top. If you’re doing a braid, just one thin line of cream cheese filling will do. If you’re doing one big roll, pipe the cream cheese filling somewhat evenly, leaving 1” of dough without filling on each end.

3. Carefully roll the dough, pinching the ends and seam to seal in the filling. Place on a parchment paper lined baking sheet, form a ring and pinch closed, making sure there is room for the dough to rise.

4. Cover with plastic wrap and let rise until doubled in bulk (about 1 hour)

Bake:

1. In a small bowl, whisk together 1 egg and 1/4 cup water to make egg wash and brush evenly over the top of the cake.

2. Bake at 350 for 25 - 30 minutes, until top is golden brown (it may be darker if you’re using a spiced dough).

3. Let cool on a wire rack.

Tools Used In This Recipe

Stand Mixer

Rolling Pin

Pastry Bag

Baking Sheet

Wire Cooling Rack

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Cinnamon Cream Cheese Filled King Cake Recipe

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Yield: 25

Author: Ashley Rademacher

prep time: 45 Mincook time: 30 Mininactive time: 3 H & 10 Mtotal time: 4 H & 25 M

A spin on the traditional king cake recipe is the ultimate cream cheese & cinnamon dessert. Try this easy king cake recipe when you're having a craving for that famous Mardi Gras cake!

Ingredients

• 2 tsp yeast
• 1/4 cup water
• 1 tsp + 1/4 cup sugar
• 1/2 cup milk
• 1/2 cup butter
• 2 eggs
• 3/4 tsp salt
• 2 1/2 tsp cinnamon
• 1 tsp nutmeg
• 2 1/4 cups bread flour
• 1/2 cup brown sugar
• 1/4 cup + 1 tbsp all purpose flour
• 8 oz cream cheese
• 1 1/2 cup powdered sugar
• 1 tbsp lemon juice
• 1 1/2 tsp vanilla extract
• Cake Sprinkles

Instructions

For the Cake:

1. Dissolve 2 tsp yeast into 1/4 cup warm water. Add 1 tsp sugar and wait 5-10 minutes, until mixture is foamy.
2. In stand mixer bowl, combine yeast mixture, 1/2 cup warm milk, 1/4 cup sugar, 1/4 cup butter, 1 egg, and 3/4 tsp salt. If you want the cake dough to be spiced (which makes the cake itself a bit darker), add 1 tsp cinnamon and 1/2 tsp nutmeg.
3. Blend in 1 1/2 cups bread flour.
4. Gradually add remaining 3/4 cups flour, knead with bread hook for about 5 minutes. The dough should form a springy ball. If it’s very wet, add a bit more flour.
5. Oil a bowl, cover with plastic wrap and let rise for 2 hours. The dough should have at least doubled in size.
6. Note: All Purpose flour can be used, but bread flour will give you a fluffier, more risen dough - plus it has more protein!

Cinnamon Filling:

1. Combine 1/2 cup brown sugar, 1/4 cup all purpose flour, 3 tsp cinnamon, 1 tsp nutmeg and a big pinch of salt Melt 1/4 cup butter and drizzle on top, stir to combine.

Cream Cheese Filling:

1. In a stand mixer (with paddle attachment) or using a hand mixer, combine 4 oz cream cheese, 1/2 cup powdered sugar, 1 tbsp all purpose flour, 1 tbsp lemon juice, and 1/2 tsp vanilla extract until smooth, scraping down the sides as needed.
2. Spoon into a pastry bag to fill dough.
3. Note: If you don’t have a pastry bag, you can use a large ziplock bag. Spoon the filling into the bag and just cut off the tip of one of the bottom corners!

How To Make King Cake (Fill & Shape):

1. Roll dough into a 16 by 10" rectangle.
2. If making a braided ring, cut into three strands, fill and roll each before braiding together. For a more simple roll, sprinkle cinnamon filling throughout (it doesn’t have to be perfect!), then pipe the cream cheese filling on top. If you’re doing a braid, just one thin line of cream cheese filling will do. If you’re doing one big roll, pipe the cream cheese filling somewhat evenly, leaving 1” of dough without filling on each end.
3. Carefully roll the dough, pinching the ends and seam to seal in the filling. Place on a parchment lined backing sheet, form a ring and pinch closed, making sure there is room for the dough to rise.
4. Cover with plastic wrap and let rise until doubled in bulk (about 1 hour)

Bake:

1. In a small bowl, whisk together 1 egg and 1/4 cup water to make egg wash and brush evenly over the top of the cake.
2. Bake at 350 for 25 - 30 minutes, until top is golden brown (it may be darker if you’re using a spiced dough).
3. Let cool on a wire rack.

Icing:

1. In a stand mixer or using a hand mixer, combine 4 ounces of cream cheese, 1 cup powdered sugar and 1 tsp vanilla extract until smooth.
2. Using a piping bag (or the ziplock trick), pipe the icing over the top of the cake. Top with sprinkles of your choice!

notes:

Recipe by Lauren Vono

Recommended Products:

Metallic Cake Sprinkles

Silicone Pastry Bags

Nordic Ware Big Baking Sheet

Calories

177.58

Fat (grams)

8.05

Sat. Fat (grams)

4.48

Carbs (grams)

23.82

Fiber (grams)

0.47

Net carbs

23.36

Sugar (grams)

13.64

Protein (grams)

2.85

Sodium (milligrams)

144.51

Cholesterol (grams)

36.21

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https://www.swiftfit.net/blog/king-cake-with-cinnamon-cream-cheese-filling-recipe

desserts, cake, Mardi Gras, King Cake,

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