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New Orleans Style King Cake with Cinnamon Swirl

A slice of homemade King Cake, showing the cinnamon swirl filling and colorful Mardi Gras icing and sprinkles.
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Bake a soft, brioche-like ring cake filled with cinnamon sugar and topped with vibrant purple, green, and gold icing for your Mardi Gras celebration.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 teaspoon for yeast
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 cup unsalted butter, melted, for brushing
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1 small plastic baby (optional)
  • 1 cup powdered sugar, for icing
  • 2 tablespoons milk or water, for icing
  • 1/4 teaspoon vanilla extract, for icing
  • Purple, green, and gold sanding sugar, for decoration

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5-10 minutes until foamy.
  2. Mix the dough: Add the remaining 1/2 cup sugar, softened butter, eggs, and salt to the yeast mixture. Gradually mix in the flour until a soft dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  4. Prepare the filling: In a small bowl, mix the brown sugar and cinnamon until combined.
  5. Shape the cake: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches. Brush the entire surface with the melted butter. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
  6. Roll and seal: Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal it closed.
  7. Form the ring: Gently bring the ends of the log together to form an oval or ring shape, pressing firmly to seal the ends. If using, insert the plastic baby into the cake now. Place the ring on a parchment-lined baking sheet.
  8. Second rise: Cover the cake loosely and let it rise again in a warm place for 30-45 minutes, or until puffy. Preheat your oven to 375°F (190°C).
  9. Bake: Bake for 25-30 minutes, or until golden brown. Let the cake cool completely on a wire rack.
  10. Make the icing: Whisk together the powdered sugar, milk (or water), and vanilla extract until smooth. Add more liquid, a teaspoon at a time, if the icing is too thick.
  11. Decorate: Drizzle the icing over the cooled cake. Immediately sprinkle with the purple, green, and gold sanding sugar before the icing sets.

Notes

  • For a richer flavor, use heavy cream instead of milk in the dough.
  • If you prefer a cream cheese filling, spread softened cream cheese over the buttered dough before sprinkling with cinnamon sugar.
  • The plastic baby must be inserted before the final rise and baking.

Nutrition

Find it online: https://mayaplate.com/kings-cake-new-orleans-style-cinnamon-swirl-recipe/