Name: New Orleans Style King Cake with Cinnamon Swirl Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: Cajun
Ingredients: 1 cup warm milk (about 110°F); 2 ¼ teaspoons active dry yeast; ½ cup granulated sugar, divided; 2 large eggs, room temperature; ½ cup unsalted butter, softened; 1 teaspoon salt; 4 cups all-purpose flour, plus more for dusting; 1 teaspoon ground cinnamon (for dough); ½ cup packed light brown sugar; 2 tablespoons ground cinnamon; ¼ cup unsalted butter, melted; 1 cup powdered sugar; 2 tablespoons milk or water; 1 teaspoon vanilla extract; Purple, green, and gold sanding sugar for decoration; 1 small plastic baby (optional)

Jump to Recipe

Introduction

Celebrate Mardi Gras anytime with this classic New Orleans Style King Cake. Filled with a sweet cinnamon swirl and topped with colorful sanding sugar, this festive treat is perfect for sharing and enjoying with friends and family.

A close-up view of a cinnamon roll cut to show its soft, light golden layers spiraling with cinnamon sugar filling inside. The top is covered with smooth white icing glazed in wide stripes, decorated with colorful coarse sugar sprinkles in purple, yellow, and green. The roll rests on a white marbled surface with a softly blurred background. The texture looks fluffy and moist with a slightly caramelized crust along the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm milk (about 110°F)
2 ¼ teaspoons active dry yeast
½ cup granulated sugar, divided
2 large eggs, room temperature
½ cup unsalted butter, softened
1 teaspoon salt
4 cups all-purpose flour, plus more for dusting
1 teaspoon ground cinnamon (for dough)
½ cup packed light brown sugar (for filling)
2 tablespoons ground cinnamon (for filling)
¼ cup unsalted butter, melted (for filling)
1 cup powdered sugar (for icing)
2 tablespoons milk or water (for icing)
1 teaspoon vanilla extract (for icing)
Purple, green, and gold sanding sugar (for decoration)
1 small plastic baby (optional)

Instructions

Step 1: Activate the yeast by combining the warm milk, yeast, and 1 teaspoon of granulated sugar in a small bowl. Let it stand for 5 to 10 minutes until foamy.
Step 2: In a large bowl or stand mixer, mix the remaining granulated sugar, eggs, softened butter, and salt until just combined.
Step 3: Add the yeast mixture and 3 cups of flour to the wet ingredients. Mix on low speed until a shaggy dough forms. Gradually add the remaining flour until the dough pulls away from the sides of the bowl. Knead for 5 to 7 minutes until smooth and elastic. Stir in the 1 teaspoon cinnamon for the dough.
Step 4: 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.
Step 5: Prepare the filling by mixing the brown sugar, 2 tablespoons cinnamon, and melted butter in a small bowl until it forms a thick paste.
Step 6: Punch down the risen dough. On a lightly floured surface, roll the dough into a 12 by 18-inch rectangle. Brush the surface with melted butter, then evenly spread the cinnamon filling over the dough.
Step 7: Starting with the long side, tightly roll the dough into a log. Pinch the seam to seal. Form the log into a ring or oval by joining the ends and pinching firmly. If using, insert the plastic baby into the cake now.
Step 8: Place the ring on a parchment-lined baking sheet. Cover loosely and let rise for 30 to 45 minutes. Preheat your oven to 375°F (190°C).
Step 9: Bake the cake for 25 to 35 minutes until golden brown and cooked through. Tent with foil if the top browns too quickly. Cool completely on a wire rack.
Step 10: Make the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Adjust the liquid so the glaze is thick but pourable.
Step 11: Drizzle the glaze over the cooled cake and immediately sprinkle with purple, green, and gold sanding sugars for a festive finish.

Tips & Variations

For extra flavor, add a teaspoon of orange zest to the dough or filling.
Use cream cheese in the filling for a richer twist on the traditional cinnamon swirl.
If you don’t have sanding sugar, colored sugar crystals or finely chopped nuts can add texture and color.
Make sure the milk is warm but not hot to properly activate the yeast without killing it.
If you prefer, shape the cake into a braided loaf instead of a ring for a different look.

Storage

Store the King Cake in an airtight container at room temperature for up to 3 days. It also freezes well — wrap tightly in plastic wrap and place in a freezer-safe bag for up to 1 month. To reheat, warm in a 300°F oven for 10-15 minutes or until warmed through. Avoid microwaving to keep the texture intact.

How to Serve

The image shows a close-up of a sliced ring-shaped cake with three visible layers: the base layer is a soft, light beige bread with a fluffy texture, followed by a medium brown cinnamon swirl filling in the middle, and a shiny white icing layer on top decorated with sparkling purple sugar crystals arranged in lines. Behind the slice, the rest of the cake is visible in a circular shape with more icing drizzled over it and sprinkled with green, yellow, and purple sugar crystals alternating in sections. The cake rests on a white marbled surface, and soft natural light comes from a window in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make King Cake without yeast?

While yeast is key to achieving the traditional fluffy texture, you can try a quick bread version using baking powder or baking soda, but the taste and texture will be different from the classic King Cake.

What is the significance of the plastic baby inside the cake?

The plastic baby symbolizes luck and prosperity. Traditionally, the person who finds the baby in their slice is expected to host the next King Cake party or provide the next cake.