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Classic New Orleans King Cake Recipe with Easy Creamy Cinnamon Filling

Classic New Orleans King Cake - featured image
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A traditional New Orleans King Cake featuring a soft, buttery dough wrapped around a luscious creamy cinnamon filling, perfect for Mardi Gras or any festive occasion.

Ingredients

Scale
  • 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
  • 1 tsp salt
  • ½ cup (100g) brown sugar, packed
  • 2 tbsp ground cinnamon
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 tsp vanilla extract
  • ¼ cup (30g) powdered sugar
  • 1 cup (120g) powdered sugar
  • 2–3 tbsp milk (adjust for desired consistency)
  • Food coloring in purple, green, and gold (optional)
  • Plastic baby trinket (optional)

Instructions

  1. Activate the yeast: 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.
  2. Mix the dough: In a large mixing bowl, combine flour, sugar, and salt. Add 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 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 6–7 minutes.
  4. First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare the filling: Mix cream cheese, softened butter, brown sugar, cinnamon, vanilla extract, and powdered sugar until smooth and creamy.
  6. Shape the cake: Punch down the dough. Roll out into a 16×12-inch rectangle. Spread the cinnamon filling evenly, leaving a small border.
  7. Form the ring: Roll dough tightly into a log from the long edge. Pinch ends to seal and shape into a ring on a baking sheet. Tuck in baby trinket if using.
  8. Second rise: Cover loosely and let rest for 30–45 minutes until puffy.
  9. Bake: Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden brown and cooked through (internal temp ~190°F/88°C). Tent with foil if browning too fast.
  10. Glaze and decorate: Mix powdered sugar with milk to make glaze. Divide and tint with food coloring. Drizzle over cake and sprinkle colored sugar while glaze is wet.

Notes

Use fresh cinnamon for best flavor. If dough is too sticky, add flour sparingly. Seal dough ends tightly to prevent filling leakage. Use an oven thermometer for accurate baking temperature. Dough can be prepared ahead and refrigerated overnight. For dairy-free, substitute milk, cream cheese, and butter with plant-based alternatives.

Nutrition

Keywords: King Cake, New Orleans, Mardi Gras, cinnamon filling, creamy filling, traditional cake, festive dessert

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