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Easy New Orleans Style King Cake with Cinnamon Swirl

A close-up of a slice cut from a cinnamon swirl king cake, topped with white icing and purple, green, and gold sanding sugar.
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Make this festive King Cake, a Mardi Gras classic, featuring a soft, brioche-style dough, a sweet cinnamon swirl filling, and a rich cream cheese filling option. Top it with traditional purple, green, and gold icing and sprinkles for a show-stopping Carnival Season Treat.

Ingredients

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  • 1 cup warm milk (105-115°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 vanilla extract
  • 3 1/2 to 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup (1 stick) 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)
  • 1/2 cup powdered sugar (for cream cheese filling)
  • 1 teaspoon lemon juice (for cream cheese filling)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)
  • Purple, green, and gold sanding sugars or sprinkles (for decoration)
  • 1 small plastic baby (optional, for tradition)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
  2. Mix the dough: Add the remaining sugar, eggs, melted butter, and vanilla extract to the yeast mixture. Gradually mix in 3 cups of flour and the salt until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface. Knead for 8-10 minutes, adding flour as needed until the dough is smooth and elastic. It should be slightly tacky but not sticky.
  4. First rise: 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.
  5. Prepare the filling: While the dough rises, prepare the cinnamon filling by beating the softened butter, brown sugar, and cinnamon together until smooth. If using cream cheese filling, beat the cream cheese, powdered sugar, and lemon juice until smooth.
  6. Shape the dough: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
  7. Add filling: Spread the cinnamon filling evenly over the dough, leaving a 1-inch border on one long side. If using cream cheese filling, dollop it over the cinnamon layer and gently spread.
  8. Roll and seal: Starting from the long side opposite the border, tightly roll the dough into a log. Pinch the seam closed firmly.
  9. Form the ring: Gently bring the ends of the log together to form a circle or oval ring. Pinch the ends together securely. If adding the baby, insert it into the dough now.
  10. Second rise: Place the ring on a parchment-lined baking sheet. Cover loosely and let rise in a warm place for 45-60 minutes, or until puffy. Preheat your oven to 375°F (190°C) during the last 15 minutes of rising.
  11. Bake: Bake for 25-30 minutes, or until golden brown. If the top browns too quickly, loosely tent it with foil.
  12. Cool: Let the cake cool completely on a wire rack.
  13. Make the glaze and decorate: Whisk together the powdered sugar and milk until smooth for the glaze. Drizzle over the cooled cake. Immediately sprinkle generously with purple, green, and gold sanding sugars or sprinkles.

Notes

  • For an authentic New Orleans tradition, hide a small plastic baby inside the cake before baking. The person who finds it traditionally hosts the next King Cake party.
  • If you want a thicker, less runny glaze, use less milk when mixing the glaze ingredients.
  • This brioche-style dough benefits from a slow, warm rise to achieve the softest texture.

Nutrition

Find it online: https://chefsily.com/easy-new-orleans-king-cake-recipe/