"the Croissant City" Classic King Cake Recipe

Thaw and prep

If dough is refrigerated or frozen, follow package directions to fully thaw in the refrigerator (usually overnight) and then come to cool room temperature for 30–45 minutes so it's pliable but still cold. Meanwhile, preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Lightly dust a work surface with 1/4 cup all-purpose flour.

Unfold or unroll the croissant dough sheets and, using a lightly floured rolling pin, roll them into a single rectangle roughly 30 x 45 cm (12 x 18 inches). If using multiple sheets, overlap and press seams lightly to form one continuous sheet. Keep the dough cold — if it becomes too warm and sticky, chill 10–15 minutes.

Make the filling

In a medium bowl, beat the softened cream cheese with the powdered sugar, vanilla, egg yolk and 1/4 tsp salt until very smooth and slightly fluffy (use hand mixer or whisk). Scrape down sides so no lumps remain. Transfer the filling to a piping bag (or a resealable bag with corner snipped) for easier spreading; set aside in the refrigerator while you make the butter mixture.

Prepare the cinnamon butter

In a bowl, beat the softened unsalted butter with the brown sugar, granulated sugar, ground cinnamon and 1/4 tsp salt until completely combined and spreadable. The mixture should be cohesive but still soft enough to spread in an even layer.

Spread butter and cinnamon

Place the rolled dough rectangle on the prepared parchment. Using an offset spatula or knife, spread the cinnamon-sugar butter evenly over the dough leaving a 1–2 cm (1/2 inch) border all around so the filling won’t leak when rolled.

Add cream cheese stripe

Pipe or spoon the cream cheese filling in a lengthwise strip down the center third of the dough (about 8–10 cm / 3–4 inches wide). Keep the filling centered so rolling encloses it; leave a little space at each long edge for sealing.

Roll into a log

Starting from one long edge, roll the dough tightly into a jelly-roll style log, sealing the seam by pinching the final edge underneath the log. Keep seam side down and gently shape into an even cylinder.

Form the ring

Transfer the log to the prepared parchment-lined baking sheet and curve it into a loose ring, overlapping the ends and pressing to seal. Tuck the seam under the ring so the top is smooth. If using the plastic baby, wrap it in foil and press it into the underside seam or inset it in the seam before sealing (or add after baking if preferred and you know it's plastic-safe).

Egg wash and rest

Whisk the large egg with 15 ml milk to make an egg wash. Lightly brush the entire surface of the ring with the egg wash — this encourages a deep golden croissant-like color. Let the shaped cake rest for 20–30 minutes at cool room temperature to relax the dough (not a long proof; the store-bought laminated dough will not need a long rise). If the butter softens too much, chill 10 minutes before baking.

Bake

Bake in the preheated oven at 375°F (190°C) for 25–32 minutes, rotating the pan once halfway through, until the exterior is deeply golden brown and the layers look set. If the top is browning too quickly, tent lightly with foil for the last 8–10 minutes. The internal temperature near the center should register about 190–200°F (88–93°C) if you use a thermometer. Remove from oven and transfer the ring (on parchment) to a wire rack to cool about 15 minutes before glazing — warm is ideal for glazing but not piping-hot.

Make the glaze

While the cake cools a bit, whisk 240 g powdered sugar with 45 ml milk, 1 tsp vanilla and 5 ml lemon juice until smooth and pourable but thick enough to hold a ribbon on the cake. Add a little more milk by 1 teaspoon increments if too thick, or a little more powdered sugar if too thin.

Color the sugar

Divide the 150 g granulated sugar into three small bowls (about 50 g each). Add 2 drops of purple gel to one, 2 drops green gel to another, and 2 drops yellow/gold gel to the third. Use a fork to stir and break up any clumps until the sugar is evenly colored. Spread each colored sugar on a small plate for easy sprinkling.

Glaze and sprinkle

Drizzle the glaze across the warm ring in a few thick ribbons so it streaks down the sides. Immediately sprinkle the colored sugars in the traditional repeating sections of purple, green and gold (start with a 5–7 cm / 2–3 inch strip of purple, then gold, then green, and repeat around the ring). Press the sugar gently into the glaze to help it adhere. If glaze sets too quickly, rewarm briefly or brush a little more glaze where you want sugar to stick.

Allow the glaze to set (10–15 minutes). If you tucked the baby in before baking, ensure you have informed guests; if you used a wrapped baby or inserted after baking, place it under a slice when serving. Slice and serve the croissant-style King Cake warm or at room temperature.