I made the dough exactly as written but cut the dough ball in half to make 2 cakes and then only made/used 1/2 of the cream cheese filling for this cake and divided the frosting between the two cakes also.. plus I baked them on Pampered Chef pizza stones
INGREDIENTS
FOR THE DOUGH:
1 (¼-oz.) package active dry yeast
¼ cup sugar
½ cup milk
2 tbsp. light brown sugar
½ tsp. vanilla extract
1 egg
1 egg yolk
2¾ cups flour
¾ tsp. kosher salt
8 tbsp. softened butter
FOR THE FILLING
For Cake#1
1 lb. cream cheese
½ cup packed dark brown sugar
½ cup chopped pecans
2 tbsp. maple syrup
2 tsp. ground cinnamon
½ tsp. kosher salt
Zest of ½ lemon
For Cake#2
1 can (12.5oz) Almond Cake & Pie Filling
FOR THE ICING:
2 cups confectioners’ sugar
1 tablespoon half & half
Sliced almonds & Green, purple, yellow and white sanding sugars to garnish.
INSTRUCTIONS
1. Make the dough: In the bowl of a standing mixer fitted with a hook, combine yeast, ½ tsp. of the sugar, and ¼ cup water heated to 115°. Stir to combine and let sit until foamy, about 10 minutes. Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk. Beat on low speed until thoroughly combined, 1 minute. Turn mixer off and add flour and salt. Mix on medium speed until the dough just comes together. Turn mixer speed to high and knead dough for 4 minutes. Add the butter and continue kneading until dough is smooth and pulls away from the side of the bowl, about 6 minutes. Remove bowl from mixer, cover with plastic wrap, and let sit until doubled in size, 1½–2 hours.
2. Meanwhile, make the filling: Combine cream cheese, brown sugar, pecans, maple syrup, cinnamon, salt, and zest in a large bowl and beat on medium speed of a hand mixer until combined; set aside.
3. Punch down dough and turn it out onto a heavily floured surface. Pat dough into a long rectangle, it should be about 1/3 inch thick. Spread the filling evenly over the dough, staying about 1/2 inch away from the far long end. Roll up jelly roll style. Pinch ends together to make a circle.Transfer rolled dough circle to a parchment paper-lined baking sheet; cover with plastic wrap and let sit for 1 hour. Heat oven to 350°. Uncover cake and bake until golden brown, about 30 minutes. Let cool completely.
4. Make the icing: Whisk together the sugar and half & half in a small bowl until smooth. Transfer king cake to a cutting board or serving platter; spread icing evenly over top of cake and sprinkle evenly with sanding sugars.
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