Celebrate Three Kings Day with a Kings Cake

In many traditions, the Christmas celebration continues on for twelve days after December 25th, ending with the celebration of the Epiphany, or Twelfth Night, the day when the wise men arrived into town. why not bake up this simple King’s cake recipe from Rhodes Bread and celebrate Three Kings day on January 6th with your family as a special treat.

King cakes became  popular in New Orleans after the Civil War, when Twelfth Night revelers would hold a ball. During the event, a special prize would be baked into the cake. The  lady who ate the piece of cake with the prize inside was elected Queen of the Ball. Years Later, this tradition  become a family event, where one neighborhood family would get the ball rolling by hosting a king cake party on Twelfth Night and serve the treat, baking a toy into the dough.  Whoever got the piece with the baby inside was predicted to have a year of good luck and in  charge of hosting the next party!

Traditional King Cake colors are:

Traditional King Cake colors are:

Purpleto symbolize Justice

Green to symbolize Faith

Gold to symbolize Power

This year, Twelfth Night or Three kings day  falls on a Friday, January 6th. Why not gather some friends and start your own king cake party tradition!

Lemon Cream King Cake

from: Rhodes Bread

Find a sweet surprise inside this Mardi Gras king�s cake when you taste its delicious lemon & cream-cheese filling

Servings: 6

Skills: Intermediate

Prep Time: 10 min (not including thaw time)

Bake Time: 30-35 min


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 sugar sprinkles


Spray counter lightly with non-stick cooking spray. Roll combined rolls or loaf into a 10×18-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.

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2 Responses

  1. Mine just arrived at my door from Haydels in New Orleans…it smells sooooo good. Hope I can wait until tomorrow to eat it!!

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