Print

Authentic New Orleans King Cake with Cinnamon Swirl and Cream Cheese Filling

Cross-section view of a delicious king cake slice showing rich brioche dough, cream cheese filling, and purple, green, and gold glitter icing.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Announce good news with this show-stopping King Cake recipe. You get a soft, brioche-style sweet bread, traditional cinnamon swirl filling, and an optional cream cheese layer, finished with festive purple, green, and gold icing for your Mardi Gras celebration.

Ingredients

Scale
  • 1 cup warm milk (about 110°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 salt
  • 4 cups all-purpose flour, plus more for dusting
  • 1/4 cup softened butter, for layering
  • 1 cup packed light brown sugar, for swirl
  • 2 tablespoons ground cinnamon, for swirl
  • 1/2 cup cream cheese, softened (optional filling)
  • 1/4 cup powdered sugar (for cream cheese filling)
  • 1 teaspoon vanilla extract (for cream cheese filling)
  • 1 tablespoon milk (for cream cheese filling)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk or water (for glaze)
  • Purple, green, and gold sanding sugars or icing for decoration
  • 1 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 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining granulated sugar, eggs, melted butter, salt, and half of the flour to the yeast mixture. Mix until combined. Gradually add the remaining flour until a soft dough forms.
  3. Knead: Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the brown sugar and cinnamon together for the swirl filling. If using cream cheese filling, beat the softened cream cheese, powdered sugar, vanilla extract, and 1 tablespoon of milk until smooth.
  5. Shape the dough: Punch down the risen dough. Roll it out into a large rectangle, about 12×18 inches. Brush the surface evenly with the 1/4 cup of softened butter.
  6. Add filling: Sprinkle the cinnamon-sugar mixture evenly over the buttered dough. If using the cream cheese filling, spread it over the cinnamon layer.
  7. Roll and form: Tightly roll the dough up lengthwise into a log. Pinch the seam closed. Form the log into a circle by bringing the ends together and pinching them securely. Place the ring on a parchment-lined baking sheet.
  8. Second rise: Cover the shaped cake loosely and let it rise again in a warm spot for about 45 minutes, or until puffy. Preheat your oven to 375°F (190°C).
  9. Bake: Bake the King Cake for 25 to 30 minutes until golden brown. If using the plastic baby, insert it into the cake after baking. Let the cake cool completely on a wire rack.
  10. Decorate: Whisk together the powdered sugar and 2 tablespoons of milk/water to make a simple glaze. Drizzle the glaze over the cooled cake. Immediately sprinkle with purple, green, and gold sanding sugars. Announce the good news and serve your Mardi Gras King Cake!

Notes

  • For the most authentic, pillowy texture, use bread flour instead of all-purpose flour.
  • If you want a thicker icing, use less liquid when mixing the glaze ingredients.
  • Remember the tradition: Whoever finds the baby in their slice is responsible for hosting or buying the next King Cake!

Nutrition

Find it online: https://hungryhearld.com/king-cake-recipe-new-orleans-style/