Cream Cheese Filled King Cake Recipe

Activate yeast

Warm the milk to 105–110°F (40–43°C). In a medium bowl, whisk the warm milk, active dry yeast, and 1 tablespoon of the dough granulated sugar (taken from the listed 0.33 cups) until the yeast is dissolved. Let sit 5–8 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if kneading by hand), combine the flour, remaining granulated sugar (the rest of the 0.33 cups), and salt. Mix briefly to combine.

Add the foamy yeast-milk mixture, melted butter, 2 room-temperature eggs, and vanilla extract to the dry ingredients. Mix on low until a shaggy dough forms, then increase speed and knead until the dough is smooth, elastic, and slightly tacky — about 8–10 minutes in a stand mixer or 10–12 minutes by hand. If dough is very sticky, add up to 2 tablespoons additional flour, 1 tbsp at a time.

Lightly oil a large bowl, transfer the dough, turning once to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours.

While the dough rises, prepare the filling. In a medium bowl, beat softened cream cheese and softened butter together until smooth and lump-free.

Add the 1/2 cup granulated sugar, 1 egg, 1 teaspoon vanilla extract, and lemon zest. Beat until fully combined, smooth, and spreadable. Transfer filling to a small piping bag or cover and refrigerate briefly if it becomes too soft to handle.

After the dough has doubled, gently deflate it and turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 12 x 18 inches, about 1/4–1/3 inch thick.

Spread the cream cheese filling down the center third of the dough rectangle in an even layer (leave a roughly 1/2-inch border along the long edges). If the filling is in a piping bag, pipe a continuous line and smooth with an offset spatula.

Starting with the long side nearest you, roll the dough away from you into a tight log (jelly-roll style), sealing the seam with a light pinch. Transfer the log seam-side down to a parchment-lined baking sheet and gently shape it into an oval or ring by bringing the ends together and overlapping slightly, tucking the seam under to hide it and create a smooth top.

Cover loosely with lightly greased plastic wrap and let rise again in a warm place until puffy, about 45–60 minutes. Meanwhile preheat the oven to 350°F (175°C) for the final 20 minutes of proofing.

Whisk together the egg (for wash) and 1 tablespoon milk. When the cake is puffy and nearly doubled, brush the top lightly and evenly with the egg wash, taking care not to drip wash into the seam (which can cause glueing).

Bake in the preheated 350°F (175°C) oven 25–30 minutes, rotating the pan halfway through, until the cake is deep golden brown and an instant-read thermometer inserted into the dough (avoiding the filling) reads about 190°F (88°C). If the top is browning too quickly, tent loosely with foil for the last 10 minutes.

Remove from oven and let cool on the baking sheet on a wire rack for 15–20 minutes before glazing. Cooling slightly helps the glaze set without running off entirely but glaze while warm for best adhesion.

Make the glaze: Whisk together the powdered sugar, 1/4 cup milk, and 1/2 teaspoon vanilla extract until smooth and pourable. If the glaze is too thick, add milk 1/2 teaspoon at a time; if too thin, add powdered sugar 1 tablespoon at a time.

Spoon or drizzle the glaze over the warm king cake in an even layer, allowing some to run down the sides. Work quickly — the glaze will begin to set as it cools.

While the glaze is still wet, create the traditional king cake color scheme: divide the top visually into three equal sections (you can estimate thirds or use three adjacent bands). Sprinkle the purple sanding sugar across one third, the green across the next third, and the gold across the last third. Press gently with your fingers if needed so the sanding sugar adheres to the glaze.

Let the glaze set completely, about 20–30 minutes. Slice and serve. Store any leftovers loosely covered at room temperature for 1 day or refrigerated up to 3 days; refresh in a low oven (300°F/150°C) for 5–8 minutes to revive if desired.