Name: Cream Cheese Filled King Cake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Yield: 10
Cuisine: American
Ingredients: ¼ cup chopped walnuts; ¼ cup honey; ½ tsp salt; ¾ cup almond milk; 1 tbsp yeast; 1 tsp vanilla extract; 2 large eggs; 2 tbsp olive oil; 2.5 cups whole wheat flour; 8 oz cream cheese

This Cream Cheese Filled King Cake features a soft cake with a creamy filling. Perfect for a healthy breakfast, it’s a simple recipe that blends rich, tangy flavors into a nutritious, festive start to the day with minimal effort.

Why You’ll Love This Recipe

This cream cheese filled king cake is a nutritious, healthy breakfast idea that transforms a soft cake with a creamy filling into a festive delight, perfect for a satisfying morning. Easy to prepare and packed with protein, fiber, and natural sweetness, it’s a guilt-free indulgence. Versatile—top with fruit or enjoy plain—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

Knead Well: Ensures a soft texture.
Use Room-Temp Cream Cheese: Helps filling blend smoothly.
Proof Properly: Allows for optimal rise.
Check Doneness: Should be golden and springy.
Cool Slightly: Eases slicing and serving.
Avoid Overmixing: Keeps cake tender.
Add Filling Last: Prevents leakage.
Adjust Sweetness: Taste and tweak honey to preference.
Rest Dough: Allows flavors to meld.
Use Parchment: Simplifies removal.

Yield: 10 servings

Cream Cheese Filled King Cake

Creamy cheese filled cake, healthy breakfast treat.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 50 minutes

Ingredients

¼ cup chopped walnuts
¼ cup honey
½ tsp salt
¾ cup almond milk
1 tbsp yeast
1 tsp vanilla extract
2 large eggs
2 tbsp olive oil
2.5 cups whole wheat flour
8 oz cream cheese

Instructions

Activate Yeast: Warm almond milk to 110°F, stir in yeast and a teaspoon of honey, and let sit for 5-10 minutes until foamy.
Mix Dry Ingredients: In a large bowl, whisk whole wheat flour and salt.
Combine Wet Ingredients: In another bowl, beat eggs, remaining honey, olive oil, and vanilla extract, then add the yeast mixture.
Form Dough: Gradually mix dry ingredients into wet ingredients, kneading for 5-7 minutes until smooth.
Prepare Filling: In a separate bowl, mix cream cheese with 1 tbsp honey until smooth.
Let Dough Rise: Cover and let rise in a warm place for 1 hour until doubled.
Shape the Cake: Punch down dough, roll into a rectangle, spread cream cheese filling, and roll into a ring; place on a parchment-lined baking sheet.
Bake the Cake: Preheat oven to 350°F and bake for 25-30 minutes until golden and springy.
Cool the Cake: Let cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Serve and Enjoy: Sprinkle with chopped walnuts and serve warm, savoring this creamy, wholesome breakfast treat!

Notes

Knead well for texture; use room-temp cream cheese for smoothness.
Proof properly for rise; avoid overmixing to keep tender.
Store leftovers promptly to maintain freshness; reheat gently to preserve taste.
This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 274Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 60mgSodium 204mgCarbohydrates 31gFiber 4gSugar 9gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Whole Wheat Flour (2.5 cups): For hearty texture.
Cream Cheese (8 oz): Reduced-fat, for creamy filling.
Honey (¼ cup): For natural sweetness.
Eggs (2 large): For binding and moisture.
Almond Milk (¾ cup): Unsweetened for lightness.
Yeast (1 tbsp): Active dry, for rise.
Olive Oil (2 tbsp): For moisture.
Vanilla Extract (1 tsp): For aroma.
Salt (½ tsp): Enhances flavor; adjust to taste.
Chopped Walnuts (¼ cup): Optional, for crunch.

Variations and Substitutions

Flour Swap: Use spelt flour for variety.
Cheese Swap: Replace cream cheese with Greek yogurt.
Sweetener Swap: Use maple syrup instead of honey.
Egg Swap: Use flax eggs for vegan option.
Milk Swap: Use oat milk or coconut milk.
Oil Swap: Use coconut oil or omit.
Vanilla Swap: Omit or use almond extract.
Nut Swap: Use pecans or omit.

Storage Options

Refrigerator: Store in an airtight container for up to 5 days; reheat lightly.
Freezer: Freeze in portions for up to 2 months; thaw in fridge.
Reheating: Warm in oven at 300°F for 10 minutes.