Lemon Cream King Cake


Serves: 6
Total Calories: 425
Yield: 6

Ingredients

12 Rhodes White Dinner Rolls or 8 Rhodes Texas Rolls or 1 loaf Rhodes Bread Dough, thawed to room temperature
1 (8-ounce) package 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 sugar sprinkles

Directions:

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 over-browning. Cool completely and then ice with white icing. Decorate with sugar sprinkles as desired.

Nutritional Facts:

Serves: 6
Total Calories: 425
Calories from Fat: 154

This Lemon Cream King Cake recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.


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