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Creamy New Orleans King Cake Recipe with Luscious Cream Cheese Filling

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This festive King Cake features a tender, buttery cinnamon dough swirled with a rich, tangy cream cheese filling and topped with a colorful glaze. Perfect for Mardi Gras or any celebration, it’s a crowd-pleasing dessert that’s easy to make and irresistibly delicious.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour, unbleached
  • 2 1/4 tsp (7g) active dry yeast
  • 1 cup (240ml) whole milk, warm
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (75g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 tsp (3g) salt
  • 1 tsp (5ml) vanilla extract
  • Zest from 1 lemon
  • 1/2 cup (100g) brown sugar
  • 2 tsp (5g) ground cinnamon
  • 2 tbsp (28g) unsalted butter, melted
  • 8 oz (225g) cream cheese, full-fat, softened
  • 1/3 cup (40g) powdered sugar
  • 2 tbsp (30g) sour cream (optional)
  • 1/2 tsp (2.5ml) vanilla extract
  • 1/2 tsp (2g) lemon zest
  • Pinch of salt
  • 1 1/2 cups (180g) powdered sugar
  • 2–3 tbsp (30-45ml) whole milk
  • 1/2 tsp (2.5ml) vanilla extract
  • Colored sugar (purple, green, gold; about 1/4 cup / 50g each)
  • Plastic baby figurine (optional, for tradition)

Instructions

  1. In a large bowl, combine warm milk (about 110°F), granulated sugar, and active dry yeast. Let sit for 5 minutes until foamy.
  2. Add softened butter, eggs, salt, vanilla, and lemon zest. Stir or mix on low speed until combined.
  3. Gradually add flour (about 1 cup at a time), mixing until a soft, slightly sticky dough forms. Add more flour if needed.
  4. Knead in a stand mixer for 5 minutes (or 8-10 minutes by hand) until smooth and elastic. Form into a ball.
  5. Place dough in a greased bowl, cover, and let rise in a warm spot for 60-75 minutes, until doubled.
  6. Beat cream cheese until smooth. Add powdered sugar, sour cream, vanilla, lemon zest, and a pinch of salt. Mix until creamy and lump-free.
  7. Mix brown sugar and cinnamon. Melt butter and stir in.
  8. Punch down risen dough and turn onto a lightly floured surface. Roll into a rectangle (about 10×18 inches).
  9. Spread cinnamon filling evenly, then dollop or pipe cream cheese filling down the center in a thick stripe.
  10. Carefully roll dough up from the long side into a log. Pinch the seam to seal. Form into a ring, pinching ends together.
  11. Transfer to parchment-lined baking sheet. Cover loosely and let rise 30-40 minutes, until puffy.
  12. Preheat oven to 350°F (175°C). Bake for 28-32 minutes, until golden and firm. Tent with foil if browning too quickly.
  13. Transfer to wire rack and let cool completely.
  14. Whisk powdered sugar, milk, and vanilla until smooth and pourable. Drizzle over cooled cake.
  15. Sprinkle with colored sugars in alternating sections.
  16. Slice and enjoy! Best served fresh, but leftovers keep well.

Notes

Don’t overfill with cream cheese to prevent leakage. For extra swirl, double the filling and spread thinly. Quick rise in a slightly warmed oven works if short on time. Let cake cool fully before glazing. For gluten-free, use a 1:1 blend and add an extra egg yolk. Berry or chocolate variations are delicious. Store leftovers covered in the fridge up to 5 days or freeze for 2 months.

Nutrition

Keywords: king cake, Mardi Gras, cream cheese filling, New Orleans dessert, cinnamon cake, festive baking, party cake, holiday recipe

Find it online: https://blingbite.com/creamy-new-orleans-king-cake-recipe-with-luscious-cream-cheese-filling/