The Best Cream Cheese King Cake

Make the Dough: In a large saucepan, combine sour cream, 1/3 cup granulated sugar, butter, and salt. Cook over medium-low heat, stirring until butter is melted (about 5 minutes). Remove from heat and let cool to 100-110°F (about 15 minutes).

Activate the Yeast: In a 1-cup glass measuring cup, stir together warm water, yeast, and 1 tablespoon granulated sugar. Let stand until creamy and foamy (about 5 minutes).

Combine Wet and Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled sour cream mixture, 2 cups bread flour, yeast mixture, and lightly beaten eggs. Beat at medium speed until smooth (about 1 minute). Reduce speed to low and gradually add 4 more cups of flour, beating until the dough comes together.

Knead the Dough: Turn the dough out onto a surface lightly dusted with 1/4 cup flour. Knead, gradually adding the remaining 1/2 cup flour, 2 tablespoons at a time, until smooth and elastic (about 10 minutes). The dough should be tacky but release easily from the surface.

First Rise: Place the dough in a well-greased bowl, turning to coat. Cover and let rise in a warm place until doubled in size (about 45 minutes - 1 hour).

Prepare the Filling: While the dough is rising, beat together cream cheese, granulated sugar, brown sugar, cinnamon, and vanilla extract in a large bowl with an electric mixer on medium speed until smooth. Beat in the egg until combined. Set aside.

Shape the King Cakes: Gently punch down the risen dough and divide it in half. On a lightly floured surface, roll out one portion into a 22x12-inch rectangle. Keep the other portion covered. Spread half of the cream cheese filling over the rectangle, leaving a 1-inch border. Sprinkle with 1/2 cup of toasted pecans. Carefully roll up the dough, starting from a long edge.

Form the Rings: Place the roll, seam-side down, on a parchment paper-lined baking sheet. Bring the ends of the roll together to form a ring. Moisten the ends with water and pinch together to seal. Repeat with the remaining dough, filling, and pecans. Cover and let rise in a warm place until doubled in size (about 45 minutes - 1 hour).

Bake: Preheat oven to 350°F (175°C). Uncover the dough rings.

Bake Time: Bake in the preheated oven until the cakes are a deep golden brown (about 25 minutes).

Cool: Cool the cakes completely on wire racks (about 1 hour 30 minutes).

Make the Glaze: In a large bowl, stir together confectioners' sugar, melted butter, and vanilla extract. Mix in milk until combined. Add additional milk, 1 teaspoon at a time, if needed, until the glaze is pourable but still opaque.

Glaze and Decorate: Pour the glaze evenly over the cooled cakes. Sprinkle with purple, green, and gold/yellow sparkling sugars, alternating colors to form bands.