A warm, cinnamon-swirled New Orleans king cake that is soft, sweet, and fun to decorate.
introduction
This New Orleans Style King Cake with Cinnamon Swirl is a festive, soft bread with a sweet cinnamon filling and a white glaze. It is perfect for parties and holiday mornings. For another cinnamon-rich bake, try the cinnamon apple coffee cake recipe.
why make this recipe
- It is a classic Mardi Gras treat that many people love.
- The dough is soft and rich, with a warm cinnamon swirl.
- You can decorate it with bright sanding sugars for a fun look.
- It is great to share with family and friends.
how to make New Orleans Style King Cake with Cinnamon Swirl
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.
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)
how to serve New Orleans Style King Cake with Cinnamon Swirl
- Let the cake cool and set the glaze before serving.
- Slice into wedges and serve with coffee or milk.
- If you used a plastic baby, warn guests and mention who gets the slice with the baby.
- Traditionally, the person who finds the baby hosts the next party.
how to store New Orleans Style King Cake with Cinnamon Swirl
- Store at room temperature in an airtight container for 1 to 2 days.
- For up to 5 days, wrap well and store in the fridge. Bring to room temp before serving.
- To freeze, wrap tightly in plastic and foil. Freeze up to 1 month. Thaw overnight in the fridge, then warm slightly before serving.
tips to make New Orleans Style King Cake with Cinnamon Swirl
- Use milk that is warm, not hot, to activate yeast.
- Proof the yeast until foamy to ensure the dough rises.
- Roll the dough tight so the swirl holds its shape.
- Pinch seams well to keep filling inside while baking.
- If the top browns too fast, tent with foil.
- Place the baby in a wrapped plastic or after baking if you worry about safety.
variation (if any)
- Add chopped pecans to the filling for crunch.
- Use cream cheese filling for a richer cake.
- Make a brioche-style dough for extra richness.
- Flavor the glaze with orange or lemon zest for a bright note.
FAQs
Q: Can I make the dough in a stand mixer?
A: Yes. Use the dough hook and mix on low, then knead until smooth.
Q: Can I skip the plastic baby?
A: Yes. It is optional. You can hide a coin or simply skip the surprise.
Q: How do I know when the cake is done?
A: The top should be golden brown and the cake should sound hollow when tapped. An instant-read thermometer should read about 190°F in the center.
Q: Can I prepare the dough the night before?
A: Yes. After the first rise, punch down and refrigerate overnight. Shape, let rise, and bake the next day.
New Orleans Style King Cake with Cinnamon Swirl
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 105 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A warm, cinnamon-swirled New Orleans king cake that is soft, sweet, and fun to decorate.
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)
Instructions
- 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, cover, and let it 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 surface with the reserved melted butter 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 and pinch the seam closed. Form the log into a ring shape, joining the ends and pinching firmly to seal. Insert the plastic baby if using.
- 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. Cool completely on a wire rack.
- Whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust for desired consistency; you want a thick glaze that sets.
- Drizzle the glaze over the cooled cake and sprinkle with purple, green, and gold sanding sugars.
Notes
Use warm milk to activate the yeast. Proof until foamy for best results. Rolls should be tight to maintain shape. Decorate with sanding sugar for a festive touch.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
