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Authentic New Orleans Style King Cake with Cinnamon Swirl

Close-up of a slice of cinnamon swirl king cake topped with white icing and green, gold, and purple Mardi Gras sprinkles.
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Make a traditional New Orleans King Cake for Mardi Gras, featuring a sweet yeast dough, a rich cinnamon swirl, and an optional cream cheese filling.

Ingredients

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  • 1 cup warm milk (105-115 degrees 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)
  • 8 ounces cream cheese, softened (optional filling)
  • 1/4 cup powdered sugar (for cream cheese filling)
  • 1 teaspoon vanilla extract (for cream cheese filling)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)
  • Purple, green, and gold sanding sugar or sprinkles (for decoration)

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 onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it 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 until smooth for the cinnamon swirl. If using cream cheese filling, beat the cream cheese, powdered sugar, and vanilla until smooth.
  5. Shape the cake: Punch down the risen dough. Roll it out into a large rectangle, about 12 by 18 inches. Spread the cinnamon filling evenly over the dough, leaving a 1-inch border on one long edge. If using, spread the cream cheese filling over the cinnamon layer.
  6. Roll and form: Roll the dough tightly along the long edge opposite the empty border. Pinch the seam closed. Gently stretch the log slightly. Bring the ends together to form a ring, overlapping them slightly, and pinch to seal securely. Place the ring on a parchment-lined baking sheet.
  7. Second rise: Cover the shaped cake loosely and let it rise again in a warm spot for 30 to 45 minutes, or until puffy. Preheat your oven to 375 degrees F during the last 15 minutes of rising.
  8. Bake: Bake for 25 to 30 minutes, or until golden brown. Let the cake cool completely on a wire rack.
  9. Glaze and decorate: Whisk together the powdered sugar and milk for the glaze. Drizzle the glaze over the cooled cake. Immediately sprinkle generously with purple, green, and gold sugars or sprinkles for your Carnival Dessert.

Notes

  • For an authentic brioche texture, ensure your milk and eggs are at room temperature before mixing.
  • If you prefer a simpler cake, skip the filling and simply brush the rolled dough with melted butter and sprinkle with cinnamon sugar before rolling.
  • Place a small plastic baby inside the cake before baking if you wish to follow tradition.

Nutrition

Find it online: https://spoonsprout.com/king-cake-recipe-new-orleans-style/