To Make Dough:

Combine milk and butter in a microwave safe bowl.  Heat for 60-90 seconds on high heat .  Add salt and let cool until warm.

In another bowl or glass measuring cup, combine the warm water, 1 tbsp,. sugar and yeast.  Let sit until yeast is foamy, about 5-10 minutes.

Bread Machine:  Pour milk and yeast mixtures into the bread machine bucket.  Add in order–eggs, vanilla and 5 cups flour.  Turn the bread machine onto the “Dough” setting.  The dough will be soft and should combine in a ball away from the bucket sides.   If the dough seems too sticky, add 1 tbsp. flour at a time.  Dough should double in size.

Standing MIxer:  Pour the milk and yeast mixtures, eggs, vanilla and 1 cup of flour into the bowl of a standing mixer.  Use the dough hook attachment on medium speed to combine the ingredients.  Gradually add remaining 4 cups flour.  Dough will be soft and pull away from the sides of the bowl.  Add flour in 1 tbsp. amounts if dough is too sticky.  Knead dough for about 5-7 minutes on medium until dough pulls away from the sides of the bowl.  Turn dough out into a lightly greased bowl and turn once.  Cover with plastic wrap and allow dough to rise in a warm location until doubled in size, about 1 to 2 hours.

To Make Filling:

Cream Cheese Filling:  Combine all ingredients into a medium size bowl. Use a hand-held mixer to beat all until smooth.   Set aside.  Use all of the filling with 2 king cakes, or halve to fill one.

Cinnamon Filling: Combine all ingredients in a medium size bowl.  Stir by hand to combine evenly.  Set aside. Use all of the filling with 2 king cakes, or halve to fill one.

Assembling the King Cakes:

Line two baking sheets with parchment paper.  Set aside.

After dough has doubled in size, punch it down.  Turn onto a lightly floured surface and cut into two equal size pieces.  Set one piece aside.   Roll out one piece into a rectangle about 10-inches by 16-inches.  Cut the dough into half lengthwise using a sharp knife or a pizza cutter.

Spread 1/4 of the cream cheese OR cinnamon filling evenly onto each piece of dough.  Roll each piece of dough lengthwise, like you’re rolling up cinnamon rolls.  Use your fingers to pinch the long dough seam to seal the dough.  Twist the two dough logs together like a braid.  Move the twisted dough onto a prepared baking sheet and form into an oval shape.  Pinch the dough edges together to seal.   Repeat with remaining piece of dough and filling.  Cover each king cake with lightly greased plastic wrap.  Let rise in a warm place until puffy, about 45 minutes.  As dough is rising, preheat oven to 335 degree F.

Remove plastic wrap.  Bake king cakes for 30 to 35 minutes or until golden brown.  Dough should register about 190 degrees F on a digital thermometer when done.  Remove from oven and let cool on a wire rack.  If desired, insert a plastic baby figure into each cooled cake.

To Make Icing:

Using a hand-held mixer in a medium bowl, beat together all icing ingredients except colored sugars.  Icing should be smooth and thick, but pourable.  Drizzle half of the icing onto each king cake.  Use a spatula to smooth the icing evenly onto the cakes.  Sprinkle yellow, green and purple colored sugar over wet icing.

Slice, serve and enjoy!  If you find the baby figurine, you’re king or queen for the day…and have to bring the king cake next year.  King cake will keep for up to 3-5 days at room temperature, or up to 7 days in the refrigerator, covered with plastic wrap or in an airtight container.