top of page
  • Writer's pictureTommy Centola

Praline King Cake

Every year, I tend to recreate my easy king cake recipe. I do this due to the local grocery stores discontinuing the spread I use to mix the filling. This year, I have discovered a homemade filling for it along with a praline glaze. Here it is.

For the Filling

8 ounces cream cheese

1 large egg, room temperature

1/3 cup firmly packed dark brown sugar

1/4 cup all-purpose flour

1 teaspoon vanilla extract

1/4 teaspoon salt

For the Cake

1 can crescent roll dough sheet

cinnamon sugar

For the Glaze

1/2 cup butter

1 cup firmly packed dark brown sugar

1/4 cup milk

1/2 teaspoon kosher salt

1 teaspoon vanilla extract

1 cup confectioners' sugar, sifted

Purple, green and yellow sanding sugar

To make the Filling

In a medium bowl, beat cream cheese with a mixer at medium speed until smooth. Beat in egg. Add brown sugar, flour, vanilla, and salt; beat at low speed until smooth and combined. Refrigerate for a few hours.

To make the Cake

Preheat oven to 375℉.

Roll out dough sheet. Sprinkle cinnamon sugar on dough. Cut dough in half lengthwise. Put filling on center of the two separate pieces. Roll each half sheet by the widest part, sprinkling cinnamon sugar as you go. Place the crease where the dough ends on the bottom of a foil lined sheet pan, sprayed with butter non-stick spray. Connect the two rolled sections together to make a continuous cake. Bake the cake for 18-20 minutes. While the cake is cooking, make the glaze.

To make the Glaze

In a medium saucepan, melt butter over medium heat. Whisk in the brown sugar, milk and salt until smooth. Bring to a boil, and cook, whisking constantly, for 1 to 2 minutes. Remove from heat, and whisk in vanilla. Gradually whisk in confectioners sugar until smooth. Use immediately. If icing get too thick to work with, microwave in 10-second intervals until fluid.

Remove cake from oven and allow to cool for. few minutes. Spoon glaze over cake and top immediately with colored sugars. If you allow the cake to cool too long, the glaze will instantly set and sugars will not hold.


Good Cooking, Good Eating, and Good Living!!!

195 views2 comments

Recent Posts

See All

2 commentaires

Tommy Centola
Tommy Centola
12 janv. 2021

I am well aware of how to make a traditional King Cake. In my new cookbook, I have recipes for both a traditionally made King Cake along with what I call my Easy To Make King Cake.

I developed this version a few years ago. I wanted to surprise my wife with a King Cake but did not have hours to do it. I grabbed a roll of the croissant dough sheet. Within 25 minutes, I was able to surprise her. She liked this version better than the traditional as it was not mostly dry cake. I usually create multiple cakes when I make them. They have been well received by people who have eaten the traditional cakes.

I will…


Frank Speyerer
Frank Speyerer
12 janv. 2021

"1 can crescent roll dough sheet"...??? Please review this King Cake recipe from an 80 year old New Orleans cook:

King Cake 1897

Recipe courtesy of a story published in The Daily Picayune on Jan. 6, 1897. "The king rules and directs all games and amusements, and each guest must be a devoted subject. The guests for the coming Twelfth Night festivities are bidden to come 'before sunset.' The king will be the person who finds in his portion of cake a silver dime, and his queen will be the guest lucky enough to have the piece of cake containing a silver thimble, the cake being passed and each person cutting a portion."

"Twelfth Night Cake," Recipe 1897

"It will…

bottom of page