This New Orleans-style King Cake brings warm cinnamon and sweet glaze to your table. It is fun for parties, holidays, or a special morning treat.
introduction
This King Cake is a soft, cinnamon-swirl bread shaped into a ring. It has a sweet glaze and the traditional purple, green, and gold sugars. If you like easy sweet breads, try the banana bread made with pancake mix for another simple bake.
why make this recipe
Make this recipe to share with family and friends. It looks bright and festive. The cinnamon swirl is warm and comforting. The cake stays soft and works well for celebrations like Mardi Gras.
how to make New Orleans Style King Cake with Cinnamon Swirl
Follow the steps below to make the dough, fill it, and bake the cake.
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)
Directions :
- Activate the yeast: In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
- Mix the dough: In a large bowl or stand mixer, combine the remaining granulated sugar, eggs, softened butter, and salt. Mix until just combined.
- Add the yeast mixture and 3 cups of the flour. 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. Add the 1 teaspoon of cinnamon for the dough.
- 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.
- Prepare the filling: In a small bowl, mix the brown sugar, 2 tablespoons of cinnamon, and melted butter until it forms a thick paste.
- Shape the cake: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches. Brush the entire surface with the melted butter reserved for the filling, then evenly spread the cinnamon filling mixture over the dough.
- Roll and form: Starting with the long side, tightly roll the dough into a log. Pinch the seam closed. Form the log into a ring or oval shape, joining the ends and pinching firmly to seal. If using the plastic baby, insert it into the cake now.
- Second Rise: 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).
- Bake: Bake for 25 to 35 minutes, or until golden brown and cooked through. If the top browns too quickly, loosely tent with foil. Cool completely on a wire rack.
- Make the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust liquid for desired consistency; you want a thick glaze that sets but does not run off completely.
- Decorate: Drizzle the glaze over the cooled cake. Immediately sprinkle generously with the purple, green, and gold sanding sugars.
For another cake idea and clear steps, see this cherry chip cake guide.
how to serve New Orleans Style King Cake with Cinnamon Swirl
Cut the cake into slices and serve at room temperature. You can add coffee or tea on the side. For a cool contrast, serve with a chilled dessert like the Labubu ice cream cake without milk.
how to store New Orleans Style King Cake with Cinnamon Swirl
Wrap the cooled cake in plastic wrap or place it in an airtight container. Store at room temperature for 2 days. For longer storage, freeze the cake for up to 1 month. Thaw at room temperature before glazing if you freeze before decorating.
tips to make New Orleans Style King Cake with Cinnamon Swirl
- Use warm milk (not hot) to activate the yeast.
- Knead until the dough is smooth and elastic for the best texture.
- Roll the dough tight for clear cinnamon swirls.
- Cool the cake completely before glazing so the glaze does not run off.
- If the top browns fast, tent with foil while baking.
variation (if any)
- Add chopped pecans to the filling for crunch.
- Use cream cheese glaze instead of powdered sugar glaze for a richer taste.
- Make smaller individual rings instead of one large cake.
FAQs
Q: Can I make the dough the night before?
A: Yes. After the first rise, punch down, cover, and refrigerate. Shape and let rise again before baking.
Q: Can I skip the plastic baby?
A: Yes. The baby is optional. If you include it, warn guests before serving.
Q: How do I keep the cake soft?
A: Store in an airtight container at room temperature. Avoid refrigerating, which can dry the cake.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use slightly less instant yeast and add it directly to the flour or follow package directions.
Q: Can I make this dairy-free?
A: Replace milk with plant milk and use dairy-free butter. The texture may change a bit.
New Orleans Style King Cake
Ingredients
Method
- In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
- In a large bowl or stand mixer, combine the remaining granulated sugar, eggs, softened butter, and salt. Mix until just combined.
- Add the yeast mixture and 3 cups of the flour. 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. Add the 1 teaspoon of cinnamon for the dough.
- 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.
- In a small bowl, mix the brown sugar, 2 tablespoons of cinnamon, and melted butter until it forms a thick paste.
- Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
- Brush the entire surface with the melted butter reserved for the filling, then evenly spread the cinnamon filling mixture over the dough.
- Starting with the long side, tightly roll the dough into a log. Pinch the seam closed.
- Form the log into a ring or oval shape, joining the ends and pinching firmly to seal. If using the plastic baby, insert it into the cake now.
- 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).
- Bake for 25 to 35 minutes, or until golden brown and cooked through. If the top browns too quickly, loosely tent with foil. Cool completely on a wire rack.
- Whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust liquid for desired consistency; you want a thick glaze that sets but does not run off completely.
- Drizzle the glaze over the cooled cake. Immediately sprinkle generously with the purple, green, and gold sanding sugars.