INTRODUCTION
New Orleans Style King Cake with Cinnamon Swirl is a bright and warm bread for sharing. This cake blends soft, rich dough with a sweet cinnamon swirl. It has a glossy glaze and bright purple, green, and gold sugar on top. People often eat it during Carnival season, but it works any time you want a treat. If you like sweet rolls or cinnamon bread, you will find this cake easy to enjoy and fun to make. You can learn to make it at home and share it with friends and family. For a different take on cinnamon swirls, try a simple loaf that uses the same spice mix and filling, like a cinnamon swirl loaf recipe to practice the rolling technique.
WHY YOU WILL LOVE THIS RECIPE
You will love this cake because it blends simple ingredients into a showy treat. The dough feels soft and rich from butter and eggs. The cinnamon filling is sweet and bold. The glaze sets into a pretty white coat that holds the bright sugars. The ring shape makes it easy to slice and serve to many people. You can hide a small plastic baby inside for fun tradition. This cake is also flexible. You can freshen it up with new fillings or try lighter glazes. If you enjoy bright flavors and pretty presentation, this cake will fit in well with other party desserts like a light lemon pound cake, such as the lemon blueberry pound cake that also brightens a table.
HOW TO MAKE New Orleans Style King Cake with Cinnamon Swirl
This recipe follows simple steps: make dough, let it rise, add cinnamon filling, roll into a ring, bake, and glaze. Work in a calm kitchen with a free surface for rolling. Follow the timing for two rises so the dough stays soft. Use warm milk and good yeast to get a nice rise. When you roll the dough, roll tightly so the swirl shows up in each slice. Seal the ends well so the cake bakes evenly. If you want to hide a small plastic baby, add it after the first shaping so it does not melt in the oven. For tips on keeping sweets part of a balanced plan, consult a general guide to healthy kitchen habits like the healthy cooking lifestyle guide for ideas on portion control and swaps.
EQUIPMENT NEEDED
- Large mixing bowl or stand mixer with dough hook
- Small bowl for yeast proofing
- Measuring cups and spoons
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
- Wire rack for cooling
- Small bowl for glaze
- Whisk or fork for mixing glaze
Ingredients You’ll Need :
- 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)
STEP-BY-STEP INSTRUCTIONS :
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.
HOW TO SERVE New Orleans Style King Cake with Cinnamon Swirl
Serve slices at room temperature. The cake keeps its soft texture when it cools fully before cutting. Place a slice on a small plate and offer coffee or milk. For a party, place the ring in the center of the table and let guests take slices. If you put the plastic baby inside, tell guests about the tradition so it stays fun. For a dessert table with other treats, a light pancake or breakfast item pairs well; consider offering perfect pancakes for guests who want a small stack with coffee.
STORAGE & FREEZING : New Orleans Style King Cake with Cinnamon Swirl
Store the cake at room temperature in an airtight container for up to 2 days. For longer life, wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving. Reheat slices in a low oven (300°F/150°C) for 5 to 10 minutes or warm briefly in the microwave for 10 to 20 seconds to refresh the texture.
SERVING SUGGESTIONS
- Serve with plain coffee, strong black coffee, or hot chocolate.
- Add a small dollop of whipped cream or a scoop of vanilla ice cream for dessert.
- Offer fresh fruit like sliced oranges or strawberries for balance.
- For a brunch spread, pair with light lemony cakes such as a sour cream lemon pound cake to give guests a fresh contrast in taste.
VARIATIONS
- Nut Crunch: Add chopped pecans or walnuts over the filling before rolling. This gives a crunch and nutty warmth.
- Cream Cheese Filling: Mix 4 ounces of softened cream cheese with 2 tablespoons sugar and spread a thin layer under the cinnamon sugar for a tangy note.
- Chocolate Twist: Sprinkle mini chocolate chips over the filling for a sweet twist.
- Fruit Swirl: Add thin slices of apple or pear with the cinnamon sugar for a fruitier cake.
- Maple Glaze: Replace the vanilla in the glaze with maple extract and drizzle for a fall flavor.
FAQs
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. If you use instant yeast, mix it with the dry ingredients and reduce the initial proof time. Follow packet directions for conversion.
Q: How do I know the cake is fully baked?
A: The cake is golden brown and sounds hollow when tapped on the bottom. An instant-read thermometer should read about 190°F (88°C) in the center.
Q: Can I make this cake ahead of time?
A: Yes. You can shape the ring, cover it, and put it in the fridge overnight for a slow second rise. Remove it about 30 minutes before baking to warm slightly.
Q: What if my dough is sticky and hard to handle?
A: Add a little flour, one tablespoon at a time, until it becomes smooth but still soft. Do not add too much or the cake may be dense.
Q: Is the plastic baby safe to bake inside the cake?
A: Use a baby made for baking. Insert it after baking or place a clean, wrapped baby inside after baking to be safe. The optional baby is a tradition and not required.
MAKE-AHEAD TIPS FOR New Orleans Style King Cake with Cinnamon Swirl
You can prepare the dough the day before. After the first rise, punch it down, shape it into a disk, wrap well, and chill. The next day, roll, fill, and shape the ring. Let it come to room temperature and rise for the second time before baking. You can also freeze a fully baked cake wrapped tightly. Thaw and glaze before serving for best look. If you want to save time on the day, make the filling and glaze in advance and keep them in covered containers in the fridge. When you are ready, warm the filling slightly for easy spreading.