Moist cinnamon dough with hints of citrus wrapped around a cream cheese filling, and topped with a lemony icing.
milk active dry yeast eggs butter sugar vanilla AP flour salt cinnamon lemon brown sugar nutmeg cream cheese sanding sugar
Sprinkle flour, salt, cinnamon, and lemon zest over wet ingredients and mix in a stand mixer until dough is formed.
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Knead the dough until it becomes elastic by folding the outside to the center, flip and repeat.
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Transfer the ball of dough to the greased bowl, and cover with a warm damp kitchen towel. Put the bowl in a warm place to proof for 1 hour. It should double in size.
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Use a rolling pin to roll each piece of dough into a rectangle about 10 inches by 18 inches wide, and ¼ inch thick.
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Spread the softened butter over each rectangle, leaving a 1-inch border, and sprinkle the cinnamon mixture over the butter.
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Pipe cream cheese mixture on the long side. Roll the dough around the cream cheese filling, making a log shape. Repeat with other roll.
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Carefully transfer the dough rolls to a large parchment paper-lined baking sheet seam sides down. Twist the rolls together in an oval shape.
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Brush the king cake with egg wash, and bake at 350°F for 30 minutes, until the dough is golden brown, and a toothpick inserted comes out clean.
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Pour on icing and add sanding sugar and sprinkles. The traditional king cake decoration is alternating sections of purple, green, and gold.
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