Ingredients
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3/4 cup whole milk, warmed to 110°F (43°C)
- 1/2 cup unsalted butter, softened
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Filling: 8 oz cream cheese, softened
- Filling: 1/3 cup granulated sugar
- Filling: 1 tablespoon ground cinnamon
- Topping: 1 1/2 cups powdered sugar
- Topping: 2 to 3 tablespoons milk
- Topping: purple, green and gold colored sugar
Instructions
- Combine 2 cups of the flour with the sugar, yeast, salt and nutmeg. Add the warm milk, butter, eggs, vanilla and lemon zest and mix for 2 minutes.
- Add the remaining flour 1/2 cup at a time until a soft dough forms, then knead for 5 to 7 minutes.
- Place in a greased bowl, cover and let rise for 1 to 1 1/2 hours, until doubled.
- Beat the cream cheese, sugar and cinnamon until smooth.
- Roll the dough into a 10×30-inch rectangle, spread with the filling leaving a 1/2-inch border, roll up from the long side and pinch the seam.
- Place seam-side down on a lined baking sheet, shape into an oval ring and pinch the ends together.
- Cover and let rise for 45 to 60 minutes, until puffy.
- Bake at 350°F (175°C) for 25 to 30 minutes, until golden. Cool for 20 minutes.
- Whisk the powdered sugar and milk, drizzle over the cake and sprinkle with the colored sugars in alternating sections.
Notes
If you add a small plastic baby, insert it from underneath after baking and warn your guests.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American