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New Orleans Style Mardi Gras King Cake with Cinnamon Swirl

A close-up slice of moist King Cake with cinnamon swirl, white icing, and purple/yellow sprinkles.
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Bake a soft, moist, brioche-like King Cake featuring a rich cinnamon swirl filling and finished with traditional purple, green, and gold icing for your Epiphany or Carnival celebration.

Ingredients

Scale
  • 1 cup whole milk, warmed to 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 salt
  • 4 cups all-purpose flour, plus more for dusting
  • 1/4 cup unsalted butter, melted, for brushing
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1 tablespoon unsalted butter, softened
  • 1 plastic baby
  • 1 cup powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Purple, green, and gold sanding sugars for decoration

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Let stand for 5 to 10 minutes until foamy.
  2. In a large bowl or stand mixer, combine the remaining granulated sugar, softened butter, eggs, and salt. Mix until just combined.
  3. Add the yeast mixture and 3 cups of flour to the wet ingredients. Mix on low speed until a shaggy dough forms.
  4. Gradually add the remaining flour until the dough pulls away from the sides of the bowl. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Prepare the filling: In a small bowl, mix the brown sugar, cinnamon, and softened butter until it forms a thick paste.
  7. Punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12 by 18 inches.
  8. Spread the cinnamon filling evenly over the surface of the dough, leaving a 1-inch border on one long edge.
  9. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  10. Shape the cake: Gently stretch the log slightly, then bring the ends together to form an oval or ring shape. Pinch the ends firmly to seal.
  11. Place the shaped dough on a parchment-lined baking sheet. Insert the plastic baby into the dough now. Cover loosely and let it rise again for 30 to 45 minutes.
  12. Preheat your oven to 375°F (190°C). Bake the King Cake for 25 to 30 minutes, until golden brown.
  13. While the cake cools slightly, brush the top with melted butter.
  14. Prepare the icing: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust milk for desired consistency; you want a thick glaze that sets.
  15. Drizzle the icing over the warm cake. Immediately sprinkle with the purple, green, and gold sanding sugars.
  16. Serve the Mardi Gras King Cake and share the tradition.

Notes

  • For a richer brioche texture, you can let the dough complete its first rise slowly in the refrigerator overnight.
  • If you prefer a cream cheese filling instead of cinnamon, mix 4 ounces softened cream cheese with 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract and spread this mixture before rolling.
  • The plastic baby should be hidden *after* the final proofing and before baking, or inserted after baking if you prefer not to bake near plastic.

Nutrition

Find it online: https://seventhflavour.com/kings-cake-new-orleans-mardi-gras-recipe/