adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

The Best Cream Cheese King Cake
0 Likes
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
260 minutes
Decadent cream cheese king cake with pecan filling, Mardi Gras flair, and hidden baby inside - a festive treat made easy!
Ingredients:
  • 1 (16 ounce) container sour cream
  • 0.33333334326744 cup white sugar
  • 0.25 cup butter
  • 1 teaspoon salt
  • 0.5 cup warm water (100 to 110 degrees F)
  • 2 (.25 ounce) packages active dry yeast
  • 1 tablespoon white sugar
  • 2 large eggs, lightly beaten
  • 6.75 cups bread flour, divided
  • 2 (8 ounce) packages cream cheese, softened
  • 0.25 cup packed dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1 large egg
  • 1 cup finely chopped pecans, toasted, divided
  • 3 cups confectioners' sugar
  • 3 tablespoons butter, melted
  • 3 tablespoons whole milk, or more as needed
  • purple, green, and gold/yellow sparkling sugars
Instructions:
  • To make the dough, mix sour cream, 1/3 cup sugar, butter, and salt in a large saucepan over medium-low heat. Stir until the butter melts, approximately 5 minutes. Take off the heat and allow the mixture to cool to 100-110°F (38-43°C), around 15 minutes.
  • Combine water, yeast, and 1 tablespoon sugar in a 1-cup glass measuring cup and set aside until creamy, approximately 5 minutes.
  • In the bowl of a heavy-duty electric stand mixer fitted with the paddle attachment, combine the sour cream mixture, 2 cups bread flour, yeast mixture, and eggs. Beat on medium speed until smooth for about 1 minute. Then, reduce speed to low and gradually add 4 more cups flour, beating until dough forms.
  • Place dough on a lightly floured surface. Knead in increments of 2 tablespoons of flour until smooth and elastic, about 10 minutes. The dough should be slightly sticky but not stick to the surface.
  • Transfer the dough to a generously greased bowl, ensuring the top is coated with grease. Cover and let it rise in a warm spot until it doubles in size, which should take about 45 minutes to 1 hour.
  • In a large bowl, use an electric mixer on medium speed to blend cream cheese, sugars, cinnamon, and vanilla until smooth. Add the egg and mix until combined. Set aside.
  • After punching down the dough gently, divide it in half. Roll out one portion into a 22x12-inch rectangle on a lightly floured surface while keeping the other portion covered. Spread half of the filling over the rectangle, leaving a 1-inch border, and sprinkle 1/2 cup pecans on top. Roll up carefully, starting from a long edge.
  • Place the roll on a parchment paper-lined baking sheet with the seam side facing down. Bring the ends of the roll together to create a ring shape. Moisten the ends with water and press together to seal. Repeat with the remaining dough, filling, and pecans. Cover and allow the rolls to rise in a warm place until doubled in size, for 45 minutes to 1 hour.
  • Preheat the oven until it reaches 350 degrees F (175 degrees C) and remove the cover from the dough rings.
  • Bake the cakes in the preheated oven until they turn a deep golden brown, approximately 25 minutes. Allow the cakes to cool completely on wire racks, which should take around 1 hour and 30 minutes.
  • Prepare the glaze by whisking confectioners' sugar, melted butter, and vanilla in a large bowl. Gradually incorporate milk until well combined. Adjust consistency by adding more milk, 1 teaspoon at a time, until the glaze is smooth and slightly thick.
  • Evenly drizzle the glaze over the cakes and sprinkle with sparkling sugars, alternating colors to create beautiful bands of color.

Similar Recipes