New Orleans Style King Cake with Cinnamon Swirl
This delightful creation bursts with the warmth of cinnamon and sugar, wrapped in a soft, yeasty dough—perfect for any celebration.
Ingredients
For the dough
- 1 cup warm milk about 110 degrees Fahrenheit
- 2.25 teaspoons active dry yeast must be fresh
- 1 teaspoon granulated sugar for yeast activation
- 0.5 cups granulated sugar divided
- 2 large eggs at room temperature
- 0.5 cups unsalted butter softened
- 1 teaspoon salt
- 4 cups all-purpose flour plus more for dusting
- 1 teaspoon ground cinnamon for the dough
For the filling
- 0.5 cups packed light brown sugar
- 2 tablespoons ground cinnamon
- 0.25 cups unsalted butter melted
For the icing
- 1 cup powdered sugar
- 2 tablespoons milk or water adjust as needed
- 1 teaspoon vanilla extract
For decoration
- colorful sanding sugars purple, green, and gold
- small plastic baby optional
Instructions
Preparation
- Activate the yeast by combining warm milk, active dry yeast, and granulated sugar in a small bowl. Allow to stand until foamy.
- In a large bowl or stand mixer, combine remaining sugar, eggs, softened butter, and salt. Mix until just combined.
- Add yeast mixture and flour gradually, mixing on low speed until a shaggy dough appears.
- Knead the dough for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1-1.5 hours until doubled in size.
- Prepare the filling by mixing brown sugar, ground cinnamon, and melted butter in a small bowl.
Shaping
- Punch down the risen dough and roll it out on a floured surface into a rectangle about 12 by 18 inches.
- Brush the dough with melted butter and evenly spread the cinnamon filling over the surface.
- Tightly roll the dough into a log from the long side and seal the edges. Shape into a ring or oval, pinching the ends together.
- Transfer to a parchment-lined baking sheet and let rise for 30-45 minutes while preheating the oven to 375°F.
Baking and Glazing
- Bake the cake for 25-35 minutes until golden brown. If browning too quickly, tent with foil.
- Allow to cool completely on a wire rack before icing.
- Whisk together powdered sugar, milk or water, and vanilla for the icing, adjusting liquid for desired consistency.
- Drizzle the icing over the cooled cake and sprinkle with colorful sanding sugars.
Notes
To maintain freshness, store leftovers wrapped at room temperature for about three days. The cake may also be refrigerated or frozen for longer storage.