Perfect King Cake Recipe with Easy Cinnamon Cream Cheese Filling for Festive Celebrations

Let me tell you, the scent of warm cinnamon, sweet dough, and rich cream cheese wafting from my kitchen is enough to make anyone’s mouth water instantly. The first time I baked this Perfect King Cake with Cinnamon Cream Cheese Filling, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to bring a bright, colorful King Cake to our family gatherings, but this version with the luscious cinnamon cream cheese filling? Well, that’s a twist I wish I’d discovered back then.

My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). Honestly, this cake is dangerously easy to make and packs pure, nostalgic comfort that brightens up any festive celebration. You know what? Whether you’re looking for a sweet treat to impress at Mardi Gras, a cozy dessert for a winter brunch, or just something to brighten up your Pinterest cookie board, this Perfect King Cake with Cinnamon Cream Cheese Filling will fit right in.

I’ve tested this recipe more times than I care to admit—in the name of research, of course—and it’s become a staple for family gatherings, gifting, and those lazy Sunday mornings when you want something that feels like a warm hug. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

This Perfect King Cake with Cinnamon Cream Cheese Filling isn’t just another festive dessert; it’s a heartwarming tradition wrapped in sweet layers. Having tested countless variations, I can tell you this recipe nails the balance between fluffy dough and that melt-in-your-mouth filling.

• Quick & Easy: Comes together in under 2 hours, perfect for busy weeknights or last-minute party prep.
• Simple Ingredients: No fancy grocery trips needed—you likely already have everything in your pantry and fridge.
• Perfect for Festive Celebrations: Ideal for Mardi Gras, holiday brunches, or any gathering that calls for a show-stopping sweet treat.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—trust me, there’s nothing left to share!
• Unbelievably Delicious: The combo of tender dough with the creamy cinnamon filling is pure comfort food magic.

What makes this King Cake stand out? It’s the cinnamon cream cheese filling that steals the show. Blending smooth cream cheese with just the right amount of cinnamon and sugar gives a luscious, slightly tangy center that keeps every bite exciting. Plus, the dough is enriched just enough with butter and eggs to feel indulgent but still light. You’re not just making a dessert; you’re crafting a memory—and honestly, isn’t that what festive celebrations are all about?

This recipe is the kind that makes you close your eyes after the first bite and smile. It’s comfort food that’s friendlier to your schedule and kitchen skills but still delivers that soul-soothing satisfaction we all crave. Whether you’re impressing guests or treating yourself, this King Cake will make your celebrations a little sweeter.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with a few fresh touches that make all the difference. Here’s what you’ll need:

• For the Dough:
  • 3 ½ cups (440g) all-purpose flour (I recommend King Arthur Flour for best texture)
  • ⅓ cup (67g) granulated sugar
  • 2 ¼ tsp (1 packet) active dry yeast
  • ½ tsp salt
  • ¾ cup (180ml) whole milk, warmed to about 110°F (43°C)
  • ⅓ cup (75g) unsalted butter, melted and cooled slightly
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
• For the Cinnamon Cream Cheese Filling:
  • 8 oz (225g) cream cheese, softened (Philadelphia brand works great)
  • ⅓ cup (67g) granulated sugar
  • 2 tsp ground cinnamon (freshly ground if possible)
  • 1 tsp vanilla extract
  • 1 large egg yolk
• For the Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp (30ml) whole milk or cream (use dairy-free milk if needed)
  • ½ tsp vanilla extract
• For Decoration:
  • Colored sanding sugar in purple, green, and gold (traditional Mardi Gras colors)
  • A tiny plastic baby figurine (optional, but traditional and fun!)

Feel free to swap out whole milk for almond or oat milk if dairy’s a no-go in your kitchen. For a gluten-free twist, almond flour can partially substitute the all-purpose flour, but expect a slightly different texture. If you want a richer filling, a touch of sour cream blends beautifully with the cream cheese. I find these ingredients strike the perfect balance for a tender, flavorful King Cake that’s festive and fun.

Equipment Needed

• Large mixing bowl and a small bowl for the filling
• Stand mixer with dough hook attachment (or a strong arm for kneading by hand)
• Measuring cups and spoons
• Rolling pin
• Baking sheet or round cake pan (I use a 12-inch round pan for the perfect shape)
• Parchment paper for lining
• Small offset spatula or butter knife for spreading filling
• Wire rack for cooling

If you don’t have a stand mixer, no worries! Kneading by hand takes a bit more elbow grease but gets the job done fine. For rolling, a silicone rolling mat can keep things clean and controlled, though parchment paper works just as well. I recommend investing in a good quality rolling pin—mine’s been with me for years and makes all the difference in achieving even dough thickness.

Lastly, don’t forget a small bowl to whisk your glaze—it’s a no-fuss addition that gives this cake the signature shine and sweetness.

Preparation Method

1. Activate the Yeast: In a small bowl, combine the warm milk (about 110°F/43°C) with 1 tsp of sugar and the yeast. Stir gently and let it sit for 5–10 minutes until foamy and bubbly. If it doesn’t foam, your yeast might be inactive—start over with fresh yeast.
2. Prepare the Dough: In a large mixing bowl or the stand mixer bowl, whisk together the flour, remaining sugar, and salt. Add the foamy yeast mixture, melted butter, eggs, and vanilla extract. Mix on low speed with the dough hook until the ingredients come together, about 2 minutes.
3. Knead the Dough: Increase speed to medium and knead for 7–9 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10 minutes, folding and pressing with the heels of your hands.
4. First Rise: Lightly grease a large bowl with oil or butter, place the dough inside, and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size. A good tip: I place mine inside the oven with just the light on—it creates a cozy, draft-free environment.
5. Prepare the Filling: While dough rises, beat the softened cream cheese, sugar, cinnamon, vanilla extract, and egg yolk together in a small bowl until smooth and creamy. Set aside.
6. Shape the Dough: Once risen, punch the dough down gently to release air. On a floured surface, roll it out into a rectangle about 12×18 inches (30×45 cm). Spread the cinnamon cream cheese filling evenly over the dough, leaving a small border around the edges.
7. Roll and Form the Cake: Starting from the long side, carefully roll the dough into a tight log. Pinch the edges to seal. Transfer the log to a parchment-lined baking sheet and gently form it into a ring, pinching the ends together to seal.
8. Second Rise: Cover the ring loosely and let it rise for another 30–45 minutes until puffy. Preheat your oven to 350°F (175°C) during the last 15 minutes of rising.
9. Bake: Bake the King Cake for 25–30 minutes or until golden brown and cooked through (an internal temperature of about 190°F/88°C if you want to be precise). Keep an eye on it—if it browns too fast, tent loosely with foil.
10. Cool and Glaze: Remove from oven and let cool on a wire rack for at least 15 minutes. Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the warm cake.
11. Decorate: While the glaze is still wet, sprinkle generously with purple, green, and gold sanding sugars. If using the tiny plastic baby, hide it inside the cake before slicing for that traditional surprise!

Remember: The key to a tender King Cake is not rushing the rises and keeping the dough well-hydrated but not sticky. I’ve found that a kitchen timer and a comfy spot to relax during the rising times make this recipe a joy rather than a chore.

Cooking Tips & Techniques

Here’s the scoop from my many attempts making this Perfect King Cake with Cinnamon Cream Cheese Filling:

• Keep Your Ingredients at Room Temperature: Eggs, cream cheese, and butter blend more smoothly, giving you a creamier filling and softer dough.
• Don’t Skip the Yeast Proofing: Always proof your yeast in warm milk with a pinch of sugar first—this guarantees your dough will rise beautifully.
• Watch Your Oven: Every oven’s a bit different. If your King Cake is browning too fast, tent it with foil after 15 minutes to prevent burning.
• Seal the Dough Properly: When rolling and shaping, pinch seams tightly to keep that cream cheese filling from seeping out during baking.
• Use a Light Hand with Flour: Too much flour during rolling can make the dough tough. Dust your surface lightly and try not to overwork it.
• Time Your Glaze: Drizzle the glaze while the cake is still warm but not hot, so it sets with a lovely sheen without melting away.
• Multitasking Tip: While the dough rises, prep your filling and clean up—trust me, this keeps the kitchen chaos at bay.

I once tried rushing the second rise and ended up with a dense cake that wasn’t nearly as fluffy. Lesson learned: patience really pays off here. Also, if you want a slightly fluffier cake, swapping half the all-purpose flour for bread flour works wonders.

Variations & Adaptations

This Perfect King Cake recipe is wonderfully flexible, so feel free to make it yours:

• Dietary Twist: Swap all-purpose flour for a gluten-free blend (like Bob’s Red Mill 1-to-1) and use dairy-free cream cheese and milk to make it vegan-friendly. Expect a slightly different texture but still delicious.
• Flavor Variations: Add chopped pecans or toasted almonds to the cinnamon cream cheese filling for a crunchy surprise. You can also swirl in a little orange zest to brighten up the flavor—perfect for a citrusy twist.
• Seasonal Adaptations: In summer, swap the cinnamon cream cheese with a berry cream cheese filling using fresh or frozen berries. Just mash them gently and fold into the cream cheese with a bit of sugar.
• Baking Method: If you prefer, bake the cake in a bundt pan for a different shape. Just reduce baking time slightly and check for doneness early.
• Personal Favorite: One year, I added a drizzle of homemade caramel sauce over the glaze and a sprinkle of sea salt—dangerously good and perfect for those who like sweet and salty combos!

Serving & Storage Suggestions

This King Cake is best enjoyed slightly warm or at room temperature. Serve it on a festive platter with colorful napkins to really bring out the Mardi Gras spirit. Pair it with a hot cup of coffee or spicy chai tea for a cozy experience.

Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.

Reheat gently in a 300°F (150°C) oven for 5–7 minutes or in the microwave for 15–20 seconds to revive that fresh-baked feel. Flavors actually develop a bit overnight, so if you can wait, the next day’s slice will be even more flavorful.

Nutritional Information & Benefits

Each slice of this Perfect King Cake with Cinnamon Cream Cheese Filling provides a comforting balance of carbs, fats, and protein. Roughly, one slice (about 1/12th of the cake) contains around 320 calories, 12g fat, 45g carbohydrates, and 6g protein.

The cinnamon adds natural antioxidants and anti-inflammatory benefits, while cream cheese provides calcium and vitamin A. Using whole milk and real butter contributes to richness but also essential fat-soluble vitamins.

This recipe isn’t low-calorie, but it’s a festive treat meant to be savored. For those with gluten sensitivity, the suggested substitutions make it accessible. Just be mindful of the cream cheese if dairy is a concern—there are great plant-based options available.

Conclusion

This Perfect King Cake with Cinnamon Cream Cheese Filling is truly a recipe worth making again and again. It combines the best of tradition with a luscious twist that’s bound to impress your friends and family. Don’t hesitate to make it your own by tweaking the filling, glaze, or decorations to suit your taste.

Personally, I love how this cake brings people together, sparking smiles and conversations around the table. It’s more than just a dessert—it’s a little celebration in every bite. So grab your rolling pin, dust off your yeast, and get ready for a baking adventure that’ll make your festive celebrations unforgettable.

If you try this recipe, please leave a comment below or share how you customized it—I’d love to hear your twists and tips! Happy baking, and may your King Cake be the star of every party.

FAQs

Can I make the dough ahead of time?

Yes! You can prepare the dough and let it rise overnight in the fridge. Just bring it back to room temperature before rolling and filling.

What if I don’t have cream cheese? Can I substitute it?

You can use mascarpone or ricotta cheese for a different texture, but cream cheese gives the best balance of tang and creaminess.

Is the plastic baby necessary?

It’s traditional but optional. If you include it, hide it carefully inside the cake after baking, not before, to avoid melting or damage.

How do I know when the King Cake is done baking?

It should be golden brown on top and sound hollow when tapped. An internal temperature of about 190°F (88°C) is a safe bet.

Can I use frozen dough to save time?

Homemade yeast dough doesn’t freeze well once risen, but you can make it ahead and freeze before the first rise. Thaw overnight in the fridge before using.

Print