King Cake

Dough:
½ cup warm milk
2 eggs, room temperature (or ½ cup egg beaters)
¼ cup unsalted butter, room temperature
1 teaspoon salt
¼ cup sugar
2¼ cups bread flour
1½ teaspoons yeast

Filling:
4-ounces cream cheese
2 Tablespoons milk
1 Tablespoon sugar
1 Tablespoon flour
1 Tablespoon plus 2 teaspoons cinnamon (divided)
1 teaspoon vanilla extract
½ cup brown sugar

Frosting:
4-ounces cream cheese, room temperature
¼ cup unsalted butter, room temperature
2½ cups confectioners sugar
1 teaspoon vanilla extract

Dough: Preheat oven to 350° F. Place all ingredients in tub of bread machine. Process on dough cycle. Sprinkle flour on a 26-inch piece of parchment paper. With floured rolling pin, roll dough into a 24" x 10" rectangle. If the dough is too elastic, wait a few minutes and continue rolling.

Filling: Combine, cream cheese, milk sugar, flour and 1 teaspoon cinnamon in a bowl. Beat until well mixed.

Mix remaining cinnamon and brown sugar in a small bowl.

Spread cream cheese mixture on prepared dough to about ½-inch from edges. Sprinkle brown sugar/cinnamon mixture on top of cream cheese mixture.

Starting on the long end, tightly roll dough in jelly roll fashion. Cut ends to make even. Lay rolled dough on a parchment paper lined cookie sheet. Bring ends together to make a circle or oval. Pinch ends together. With razor blade, make diagonal slits in top of dough in 3 to 4-inch intervals. Place dough in a warm place and let double in size.

Bake at 350° F for 30 minutes or until golden brown. Remove from oven. Remove from pan and place on a cookie sheet placed on top of cookie sheet. Frost while still warm. Sprinkle purple, yellow and green sprinkles on King Cake. Yield: One King Cake.

Frosting: Beat cream cheese and butter in a medium bowl until fluffy. Add confectioners sugar and vanilla. Beat on high until well blended and fluffy.