Dough:

• 3/4 cup whole milk warm
• 2 1/4 tsp active dry yeast
• 1/2 cup sugar (100 grams)
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 2 tsp vanilla
• 1 tsp salt
• 4 to 4 1/2 cups all-purpose flour (510 grams)

Filling:

• 1/2 cup brown sugar
• 2 tsp cinnamon
• 4 tbsp unsalted butter, very soft
• 4 oz cream cheese, sweetened with 2 tbsp sugar, very soft

Icing:

• 2 cups powder sugar
• 3 tbsp milk or cream
• 1 tsp vanilla
• Pinch of salt

Start with making the dough

Add warm milk, 1 tbsp sugar, and yeast to a bowl and mix

Let sit for 10 minutes until foamy

Add remaining sugar, butter, eggs, vanilla, and salt and mix

Add in flour gradually until a soft dough forms

Transfer dough to counter and knead 5-8 minutes until smooth

Add back to bowl, cover, and rise for 1 1/2 or 2 hours until doubled

Make the filling by adding all ingredients to a bowl, mix well and set aside

Once doubled, roll the dough into a rectangle

Spread filling evenly over dough

Roll tightly lengthwise into a log

Place seem side down on a parchment lined baking sheet

Shape into a ring, pinching ends together

Cover and rise 45 minutes

Bake at 350 for 25 minutes, then lower heat to 335 and bake another 10-15 minutes (keep checking)

While it’s baking make the icing by adding all ingredients to a bowl, whisking until thick but pourable

Let the king cake cool slightly before adding icing

Sprinkle sanding sugar on top to finish (optional)