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New Orleans Style King Cake with Cinnamon Swirl

A close-up view of a soft Kings cake slice showing the cinnamon swirl interior, topped with white icing and Mardi Gras sprinkles.
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Bake a soft, brioche-like Mardi Gras King Cake featuring a rich cinnamon swirl filling and a sweet icing topped with traditional purple, green, and gold sugars. This recipe guarantees a moist cake perfect for sharing.

Ingredients

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  • 1 cup whole milk, warm (about 110°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 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, melted, for brushing
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup granulated sugar
  • 1 small plastic baby (optional)
  • 1 cup powdered sugar
  • 2 tablespoons milk or water
  • 1/2 teaspoon vanilla extract
  • Purple, green, and gold sanding sugars for decoration

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. In a large bowl or stand mixer, combine the activated yeast mixture, 1/2 cup sugar, softened butter, eggs, and vanilla extract. Mix until just combined.
  3. Gradually add the flour and salt. Mix on low speed until a soft dough forms. Knead by hand or with a dough hook for 8 to 10 minutes until the dough is smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: In a small bowl, mix the brown sugar, cinnamon, and 1/4 cup granulated sugar. Set aside.
  6. Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  7. Brush the entire surface of the dough with the melted butter. Sprinkle the cinnamon-sugar filling evenly over the buttered surface.
  8. Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed.
  9. Shape the cake: Gently form the log into a ring shape, connecting the ends. If using the plastic baby, insert it into the dough now. Place the ring on a baking sheet lined with parchment paper.
  10. Cover the ring loosely and let it rise again in a warm place for 30 to 45 minutes, or until puffy. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  11. Bake for 25 to 35 minutes, or until golden brown and cooked through. Let the cake cool on a wire rack for at least 30 minutes before icing.
  12. Prepare the icing: Whisk together the powdered sugar, 2 tablespoons milk/water, and vanilla extract until smooth. Add more liquid, one teaspoon at a time, if the icing is too thick.
  13. Drizzle the icing over the cooled cake. Immediately sprinkle with purple, green, and gold sanding sugars for your vibrant king cake.

Notes

  • For the best cinnamon swirl bread ring texture, ensure your butter and eggs are at room temperature before mixing.
  • If you prefer a cream cheese filling instead of cinnamon, mix 4 ounces of softened cream cheese with 1/4 cup powdered sugar and 1/2 teaspoon vanilla, then spread this mixture over the buttered dough before rolling.
  • The person who finds the plastic baby in your New Orleans kingcake is traditionally responsible for hosting the next Mardi Gras party.

Nutrition

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