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Authentic New Orleans King Cake with Cinnamon Swirl and Cream Cheese Filling

A slice cut from a rich, golden king cake showing layers of cream filling and vibrant purple, green, and gold edible glitter.
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Make a soft, brioche-style King Cake with a classic cinnamon swirl and an optional, rich cream cheese filling. Finish this Mardi Gras tradition with the required purple, green, and gold sanding sugars for a festive centerpiece.

Ingredients

Scale
  • 1 cup warm milk (105–115 degrees F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting
  • 1/2 cup unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 2 teaspoons ground cinnamon (for filling)
  • 8 ounces cream cheese, softened (for optional filling)
  • 1/4 cup powdered sugar (for optional filling)
  • 1 teaspoon vanilla extract (for optional filling)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)
  • Purple, green, and gold sanding sugars (for decorating)

Instructions

  1. Activate the yeast: In a large bowl, mix the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 minutes until foamy.
  2. Mix the dough: Add the remaining granulated sugar, eggs, melted butter, salt, and half of the flour to the yeast mixture. Mix until combined. Gradually add the remaining flour until a soft dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, prepare the cinnamon filling by beating the softened butter, brown sugar, and cinnamon together until smooth. For the cream cheese filling, beat the softened cream cheese, powdered sugar, and vanilla until creamy.
  5. Shape the cake: Punch down the risen dough. Roll it out into a large rectangle, about 12×18 inches.
  6. Add filling: Spread the cinnamon filling evenly over the dough, leaving a 1-inch border on one long side. If using cream cheese filling, dollop it over the cinnamon layer and gently spread.
  7. Roll and seal: Roll the dough tightly lengthwise into a log. Pinch the seam closed firmly. Bring the ends together to form a circle, overlapping slightly, and pinch to seal the ring. Place the ring on a parchment-lined baking sheet.
  8. Second rise: Cover the shaped cake loosely and let it rise in a warm place for 30 to 45 minutes. Preheat your oven to 375 degrees F during the last 15 minutes of rising.
  9. Bake: Bake for 25 to 30 minutes, or until golden brown. Let the cake cool completely on a wire rack.
  10. Make the glaze: Whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk, a teaspoon at a time, if the glaze is too thick.
  11. Decorate: Drizzle the glaze over the cooled cake. Immediately sprinkle generously with the purple, green, and gold sanding sugars.

Notes

  • For a traditional touch, hide a small plastic baby inside the dough before the final rise.
  • If you prefer a simpler topping, use a thin layer of melted butter brushed on the warm cake, followed by the colored sugars instead of a full glaze.
  • This brioche style dough benefits from a slow, warm rise to achieve the best soft texture.

Nutrition

Find it online: https://cookingbycarla.com/king-cake-cinnamon-cream-cheese-filling-recipe/