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New Orleans Style King Cake with Cinnamon Swirl

Close-up of a slice of soft cinnamon roll Kings cake, drizzled with white icing and colorful sprinkles.
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Bake a soft, moist Mardi Gras King Cake featuring a rich cinnamon swirl and a simple glaze with purple, green, and gold sugars. This recipe brings the joy of Carnival right to your kitchen.

Ingredients

Scale
  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting
  • 1/2 cup unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/4 cup heavy cream (for icing)
  • 3 cups powdered sugar (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • Purple, green, and gold sanding sugars (for decorating)
  • 1 small plastic baby (for hiding inside)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining granulated sugar, eggs, melted butter, salt, and half of the flour to the yeast mixture. Mix until combined. Gradually add the remaining flour until a soft dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8 to 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 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together in a small bowl until smooth.
  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. Spread the cinnamon filling evenly over the dough, leaving a 1-inch border on one long edge.
  6. Create the swirl: Tightly roll the dough up lengthwise, starting from the long edge opposite the border. Pinch the seam closed. Gently stretch the dough log until it is about 24 inches long.
  7. Form the ring: Bring the ends of the dough log together to form an oval or ring shape. Pinch the ends together securely to seal. Place the ring on a baking sheet lined with parchment paper. If hiding the plastic baby, insert it now into the dough.
  8. Second rise: Cover the cake loosely and let it rise in a warm place for 30 to 45 minutes, or until puffy. Preheat your oven to 375°F (190°C).
  9. Bake: Bake for 25 to 30 minutes, or until golden brown. If the top begins to brown too quickly, loosely tent with foil. Let the cake cool completely on a wire rack.
  10. Make the glaze: Whisk together the powdered sugar, heavy cream, and vanilla extract until smooth. Add more cream, a teaspoon at a time, if the glaze is too thick. You want a thick but pourable consistency.
  11. Decorate: Drizzle the glaze over the cooled cake. Immediately sprinkle generously with purple, green, and gold sanding sugars. Allow the glaze to set before slicing and serving your Mardi Gras King Cake.

Notes

  • For a traditional Mardi Gras King Cake, use the colors: purple for justice, green for faith, and gold for power.
  • If you prefer a cream cheese filling instead of cinnamon, mix 4 ounces softened cream cheese with 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract, then spread this mixture over the dough before rolling.
  • This soft, moist cake relies on room temperature ingredients for the best rise.

Nutrition

Find it online: https://kitchenican.com/kings-cake-new-orleans-style-recipe/