Lemon Cream King Cake
- 12 Rhodes™ Dinner Rolls or 8 Rhodes Texas™ Rolls, or l
Loaf Rhodes™ White Bread dough, thawed to room temperature
- 8 oz Neufchatel or
cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon lemon extract
- zest from one lemon
- 1 egg, beaten
- white icing
- purple, green and gold
- Spray counter lightly with non-stick
cooking spray. Roll combined rolls or loaf into a 10x18-inch rectangle. Cover
with plastic wrap and let rest.
- In a bowl, combine the cheese and
powdered sugar. Add the lemon extract and zest and mix well.
- Remove wrap
from dough and spread filling over all but 1/2-inch along all edges. Brush one
long edge with egg. Roll up lengthwise starting with the long edge that has not
been brushed with egg. Pinch seam to seal.
- Form into a ring and pinch
ends together to seal. Place on large sprayed baking sheet and cover with
sprayed plastic wrap. Let rise 45-60 minutes.
- Remove wrap and bake at
350°F 30-35 minutes. Cover with foil last 15 minutes, if necessary, to prevent
- Cool completely and then ice with white icing. Decorate
with sugar sprinkles as desired.
Source: Rhodes Bread
Cajun Recipes Page 1