Cream together granulated sugar, salt, and melted butter until fluffy. Add eggs one by one, mixing well after each. Combine milk and yeast; let sit until foamy. Mix this into the creamed mixture with vanilla and orange zest. Gradually stir in flour until a smooth dough forms.

Coat the dough in canola oil, cover it with a kitchen towel, and let it rise in a warm spot until doubled in size, about 1.5 hours.

In separate bags, mix granulated sugar with food coloring until they are well coated. Set aside for later decoration.

Once risen, turn the dough onto a floured surface and knead briefly. Roll it into a rectangle, then brush with oil and sprinkle with a mix of ground cinnamon and sugar. Cut into strips, braid them, and shape into a circle.

Place the braided dough onto a parchment-lined baking sheet and let it rise again until doubled, about 1 hour. Preheat the oven to 370°F (188°C) and bake for 12-15 minutes, or until golden brown.

In a bowl, beat together cream cheese, powdered sugar, a splash of milk, and lemon zest until smooth. Pipe this lovely filling over the baked King Cake, then create a glaze by mixing powdered sugar and milk.

Drizzle the glaze over the cake and generously sprinkle with the prepared colored sugars, making it visually festive!