Twist your cinnamon roll recipe into a ring-
Even better, this one has not just cinnamon
and sugar, but a surprise filling inside!
Becky Low shares her recipe for King Cake.
½ cup warm water (baby bottle warm)
1 tablespoon active dry yeast
1 cup warm milk (baby bottle warm)
½ cup white granulated sugar
1 teaspoon salt
3 eggs, slightly beaten
3 tablespoons melted butter
½ teaspoon ground nutmeg
5-6 cups flour
1 package (8-oz) cream cheese, softened
½ cup powdered sugar
¼ cup cinnamon and sugar*
Colored sugar: Purple, Green, Gold
Stir yeast into warm water, let stand until dissolved.
Stir together warm milk, sugar, salt, eggs and melted butter. Stir in yeast and 3-4 cups of flour and the nutmeg. Gradually beat in enough more flour to make a soft dough which may be handled; knead until smooth and elastic (about 10-12 minutes by hand, 4-6 minutes with a dough hook on a stand mixer). Place in greased bowl, cover and allow to raise until double in bulk.
Beat together cream cheese and powdered sugar until smooth; set aside. Line large baking sheet with parchment paper or spray with non-stick spray; set aside.
Punch down or remove excess air from the dough. On a buttered surface, roll dough into a 25×7 rectangle. Spoon cream cheese along one side of rectangle keeping it in a narrow strip. Sprinkle cinnamon and sugar over remaining surface of dough. Starting on cream cheese side, fold dough over cream cheese and roll into a log. Pinch to seal edges of roll. Gently twist roll and carefully place on prepared pan, bringing ends together to make a large oval. Place a greased can, oven safe bowl or jar in the center of dough ring to keep oval open. Using scissors or sharp knife make slits about ⅓ of the way through the ring and 1 inch apart. Cover and allow to rise until almost double (about 45 minutes).
Preheat oven while dough is rising. Remove cover and bake 25-30 minutes until golden brown (remove bowl from center of ring part way through baking time to allow for more even browning). While still warm spread cake with glaze and sprinkle with color purple gold and green sugar.
Traditional cake served during Carnival or Mardi Gras in New Orleans. I like the cream cheese filling in the center and will sometimes double the filling for extra gooey deliciousness! Serves 12-16
* Cinnamon and Sugar (strong on the cinnamon): Stir together 1 tablespoon ground cinnamon with 3 tablespoons sugar.
** Glaze: Mix until smooth 2-cups powdered sugar, 1-tablespoon softened butter, and 4-tablespoons milk.
For delicious dairy recipes and nutrition information go to
dairycouncilutnv.com or on Facebook.
For nutrition research go to nationaldairycounvil.org.