Classic New Orleans King Cake Recipe with Easy Creamy Cinnamon Filling

“You know that feeling when you catch a whiff of something sweet and spicy, and suddenly you’re transported to a bustling street in New Orleans? That happened to me just last Mardi Gras season. I was wandering through a local bakery, and the aroma of cinnamon and sugar was impossible to ignore. The baker, a cheerful woman named Louise, wasn’t just making any pastry—she was crafting a Classic New Orleans King Cake with that irresistible creamy cinnamon filling. I wasn’t expecting to get so hooked on a cake that’s as much about tradition as it is about flavor.”

Honestly, I came home with a cracked mixing bowl, a kitchen full of flour dust, and a messy countertop—but also a new favorite recipe in my repertoire. Maybe you’ve been there, trying to recreate a beloved treat that seemed so simple in the store window but tricky at home. The first time I attempted this King Cake, the dough was sticky and stubborn, and I forgot to add the baby trinket until the very end (yes, classic rookie move). Still, every bite was worth the chaos.

What makes this Classic New Orleans King Cake special isn’t just the festive colors or the tradition of hiding a tiny baby inside. It’s the creamy cinnamon filling that melts into the soft, pillowy dough, creating a perfect balance of spice and sweetness. This recipe stayed with me because it captures a moment—the warmth of a New Orleans kitchen, the joy of sharing, and the surprise of that first bite. So, whether you’re celebrating Mardi Gras or just craving something soulful and sweet, this King Cake is a treat worth making again and again.

Why You’ll Love This Recipe

After testing countless doughs and fillings, I can confidently say this Classic New Orleans King Cake with Creamy Cinnamon Filling hits the mark every time. Here’s what makes it stand out:

• Quick & Easy: The dough comes together smoothly with a straightforward mixing and resting process—no intimidating steps or fancy equipment needed.
• Simple Ingredients: You probably have everything in your pantry already—flour, sugar, yeast, and cinnamon—making it perfect for spontaneous baking moods.
• Perfect for Mardi Gras & Beyond: This cake’s festive vibe works for any celebration or a cozy weekend breakfast with a cup of coffee.
• Crowd-Pleaser: Friends and family can’t get enough of the creamy cinnamon swirl inside—it’s like a hug in cake form.
• Unbelievably Delicious: The soft, buttery dough with a luscious cinnamon filling is comfort food at its finest, making every bite memorable.

What sets this recipe apart? The creamy cinnamon filling isn’t just cinnamon sugar tossed inside; it’s a smooth, custard-like blend that keeps the filling moist and rich without overpowering the dough. Plus, the balance of spices is finely tuned to give you warmth without overwhelming sweetness. Honestly, it’s the kind of recipe that makes you close your eyes and savor every bite. Whether you’re a seasoned baker or a kitchen newbie, this King Cake is approachable and rewarding.

What Ingredients You Will Need

This Classic New Orleans King Cake recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without any fuss. Most are pantry staples, and if not, easy to find at your local market.

• For the Dough:
  • 3 ½ cups (440g) all-purpose flour, plus extra for dusting
  • 1 cup (240ml) whole milk, warmed (about 110°F/43°C)
  • ⅓ cup (67g) granulated sugar
  • 2 ¼ tsp (1 packet) active dry yeast
  • 2 large eggs, room temperature
  • ⅓ cup (75g) unsalted butter, softened (I prefer Kerrygold for richness)
  • 1 tsp salt
• For the Creamy Cinnamon Filling:
  • ½ cup (100g) brown sugar, packed
  • 2 tbsp ground cinnamon (use Ceylon cinnamon for a milder flavor)
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 tsp vanilla extract
  • ¼ cup (30g) powdered sugar
• For the Glaze & Decoration:
  • 1 cup (120g) powdered sugar
  • 2–3 tbsp milk (adjust for desired consistency)
  • Food coloring in purple, green, and gold (traditional Mardi Gras colors)
  • Plastic baby trinket (optional, for tradition)

Ingredient Tips: If you want a dairy-free version, swap milk with almond or oat milk and use vegan cream cheese and butter alternatives. Also, fresh cinnamon works best for that aromatic punch, so consider grinding your own if you can.

Equipment Needed

• Large mixing bowl – for combining and proofing the dough
• Stand mixer with dough hook attachment (optional but helpful) – makes kneading easier, but you can knead by hand
• Measuring cups and spoons – for precise ingredient amounts
• Rolling pin – to roll out the dough evenly
• Baking sheet or round cake pan – to shape and bake the King Cake
• Pastry brush – for applying glaze
• Small bowls – for dividing and coloring glaze
• Plastic wrap or kitchen towel – to cover dough while rising

Honestly, I’ve made this cake with just a mixing bowl and hands, no fancy gadgets. But if you have a stand mixer, it saves your wrists! A rolling pin is key to get that perfect dough thickness, though a clean wine bottle can work in a pinch. Keep your tools clean and lightly floured to avoid sticking.

Preparation Method

1. Activate the yeast: In a small bowl, warm the milk to about 110°F (43°C). Sprinkle the yeast and a pinch of sugar over the milk. Let it sit for 5–10 minutes until frothy and bubbly. If it doesn’t foam, your yeast might be old—best to start again.
2. Mix the dough: In a large mixing bowl, combine 3 ½ cups (440g) flour, sugar, and salt. Add the softened butter, eggs, and the activated yeast mixture. Stir until the dough starts coming together.
3. Knead the dough: Turn the dough onto a lightly floured surface. Knead for about 8–10 minutes until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 6–7 minutes. The dough should be soft but not sticky; add flour sparingly if too sticky.
4. First rise: Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
5. Prepare the filling: While the dough rises, mix the cream cheese, softened butter, brown sugar, cinnamon, vanilla extract, and powdered sugar in a bowl until smooth and creamy. Set aside.
6. Shape the cake: Once risen, punch down the dough gently. Roll it out on a floured surface into a 16×12-inch (40×30 cm) rectangle. Spread the creamy cinnamon filling evenly over the dough, leaving a small border around the edges.
7. Form the ring: Starting from the long edge, roll the dough tightly into a log. Pinch the ends together to seal, then shape into a large ring on your baking sheet. If using, tuck the plastic baby trinket inside before sealing.
8. Second rise: Cover the ring loosely with a towel and let it rest for 30–45 minutes until puffy.
9. Bake: Preheat your oven to 350°F (175°C). Bake the King Cake for 25–30 minutes, or until golden brown and cooked through. The internal temperature should reach about 190°F (88°C). If the top browns too quickly, tent with foil halfway through.
10. Glaze and decorate: Let the cake cool slightly. Mix powdered sugar with milk to make a smooth glaze. Divide it into three bowls and tint each with purple, green, and gold food coloring. Drizzle the glaze over the cake in stripes or patterns, then sprinkle colored sugar on top while still wet.

Pro tip: Keep an eye on the dough’s texture during kneading. It should feel springy and slightly tacky but not sticky enough to cling to your hands. Also, don’t rush the rises; the dough develops flavor and texture during these rests. If your kitchen is chilly, pop the bowl in the microwave with a cup of hot water for warmth.

Cooking Tips & Techniques

Making the perfect King Cake can feel like a bit of a dance, but here are some tips I picked up along the way that make it easier:

• Yeast Activation: Always check your yeast’s freshness. I learned the hard way when my cake refused to rise because the yeast was expired. Warm milk (not hot!) is key to waking it up without killing it.
• Kneading by Hand: It’s a workout but worth it. The dough’s elasticity signals it’s ready. If it tears easily, knead a bit longer. If it sticks too much, sprinkle a touch more flour—just don’t go overboard.
• Filling Consistency: The creamy cinnamon filling should be smooth enough to spread but thick enough to stay put. If too runny, the dough gets soggy. If too stiff, it won’t swirl well. Use softened cream cheese and butter for best results.
• Shaping the Ring: Take your time sealing the ends; you don’t want the filling leaking out during baking. Pinching firmly and tucking the ends under helps.
• Oven Temperature: Every oven is a little different. I recommend using an oven thermometer if you can. Too hot, and the crust burns before the inside cooks.
• Multitasking: While the dough rises, use that time to prepare the filling and glaze. It’s a great way to keep the momentum going without feeling rushed.

One time, I got interrupted mid-knead by a phone call and ended up over-flouring the dough to compensate. The cake was still good, but it taught me to trust the dough’s feel over the recipe measurements sometimes. Cooking is part science, part art, after all.

Variations & Adaptations

This King Cake recipe is pretty flexible, so you can tweak it to suit your tastes or dietary needs:

• Gluten-Free: Swap all-purpose flour with a gluten-free flour blend designed for yeast breads. You might need to adjust the liquid a bit since gluten-free flours absorb differently.
• Fruit-Filled Twist: Add a layer of fruit preserves like apricot or raspberry under the cinnamon filling for a fruity surprise. Just spread thinly so it doesn’t leak.
• Spice Variations: Mix in nutmeg or cardamom with the cinnamon for a warmer spice profile. I once tried a pinch of ground cloves, and it added a subtle complexity that was delightful.
• Dairy-Free Option: Use plant-based milk, vegan cream cheese, and margarine to make it suitable for dairy-sensitive diets.
• Mini King Cakes: Divide the dough into smaller portions and bake individual-sized cakes—perfect for gift-giving or portion control.

Once, I swapped out the cinnamon filling for a chocolate hazelnut spread and it was a hit at a casual brunch. The dough’s richness pairs well with sweeter or savory fillings, so don’t hesitate to experiment.

Serving & Storage Suggestions

Serve your Classic New Orleans King Cake slightly warm or at room temperature. The creamy cinnamon filling is at its best when soft and melty, so if you baked it earlier, a quick 10-second zap in the microwave does wonders.

Present it with a steaming cup of coffee or hot tea to balance the sweetness. For a festive touch, slice into generous wedges and let guests discover the hidden baby—the tradition that sparks laughter and fun.

Store the cake wrapped tightly in plastic wrap or an airtight container at room temperature for up to 2 days. For longer storage, freeze individual slices wrapped in foil and placed in freezer bags. Thaw overnight in the fridge and warm gently before serving.

Flavors actually deepen after a day, so if you can wait, you might find it tastes even better on day two. Just be mindful of the cream cheese filling, which can dry out if left uncovered.

Nutritional Information & Benefits

This Classic New Orleans King Cake offers a comforting treat with moderate nutritional value. Each slice (about 1/12th of the cake) contains approximately:

• Calories: 320
• Carbohydrates: 45g
• Fat: 12g
• Protein: 6g
• Sugar: 18g

The cream cheese filling provides some calcium and protein, while the cinnamon adds antioxidants and a hint of anti-inflammatory benefits. Using whole milk and real butter contributes to a richer flavor and texture but can be swapped for lighter or plant-based alternatives if preferred.

For those watching carbs, reducing sugar in the filling or swapping to a sugar substitute can help. This recipe is free from nuts unless you add a variation, but it does contain dairy and gluten, so keep that in mind if you’re serving guests with allergies.

Conclusion

Making this Classic New Orleans King Cake with Creamy Cinnamon Filling is more than just baking—it’s about bringing a little Mardi Gras magic into your kitchen. The soft, buttery dough wrapping that luscious cinnamon custard filling is a winning combo every time. I love how approachable this recipe is, even if you’re not a seasoned baker, and how it invites personalization.

Go ahead and try your hand at it, tweak the filling or spices to suit your palate, and share it with family or friends. I’d love to hear how your King Cake turns out or what special twist you try. Don’t forget to leave a comment or share the joy on social media!

Remember, the best part is the smiles and stories that come from sharing a slice—so dig in and enjoy every bite.

FAQs

Can I make the King Cake dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the fridge. Just bring it to room temperature before shaping and baking.

What if I don’t have food coloring for the glaze?

No worries! The cake is delicious without the colored glaze. You can also use natural colorings like beet juice for red or turmeric for yellow if you want to keep it natural.

Is it necessary to include the baby trinket inside the cake?

It’s traditional but optional. If you use it, make sure it’s clean and wrapped in parchment paper to avoid any baking mishaps.

How do I stop the filling from leaking out during baking?

Make sure to seal the dough ends tightly and avoid overfilling. Chilling the filled dough briefly before shaping can also help keep everything in place.

Can I freeze the King Cake after baking?

Absolutely! Wrap it well in foil and store in an airtight container. Thaw overnight in the fridge before serving, and warm gently for the best texture.

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