King Cake Recipe With Cinnamon Cream Cheese Filling | Swift Wellness (2024)

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Wedding photography by Honey Gem Creative

King Cake Recipe by Lauren Vono

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 The small plastic baby (originally made of porcelain) is said to pay homage to the baby Jesus.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

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• 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 bespiced(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, butbread flourwill 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 apastry 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