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Traditional New Orleans King Cake with Cream Cheese Filling

A slice cut from a cinnamon swirl king cake, topped with purple, green, and gold icing.
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Make an authentic, brioche-style King Cake featuring a cinnamon swirl and an optional cream cheese filling. This recipe yields a festive, braided bread perfect for Mardi Gras.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 2 large eggs, room temperature
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon ground cinnamon
  • 1/4 cup packed light brown sugar
  • 1/2 cup (4 ounces) cream cheese, softened (for filling)
  • 1/4 cup powdered sugar (for filling glaze)
  • 2 tablespoons milk (for filling glaze)
  • 3 cups powdered sugar (for main icing)
  • 1/4 cup milk or water (for main icing)
  • Purple, green, and gold food coloring gels

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining granulated sugar, eggs, melted butter, salt, and 3 cups of the flour to the yeast mixture. Mix on low speed until combined. Gradually add the remaining flour until a soft dough forms.
  3. Knead: Knead the dough by hand or with a dough hook for 8 to 10 minutes until smooth and elastic.
  4. 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.
  5. Prepare filling: While the dough rises, mix the softened cream cheese with the 1/4 cup powdered sugar and 2 tablespoons milk until smooth. Set aside.
  6. Shape the dough: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  7. Add cinnamon swirl: Combine the 1 teaspoon cinnamon and 1/4 cup brown sugar. Sprinkle this mixture evenly over the dough rectangle.
  8. Add cream cheese (optional): Spread the cream cheese mixture thinly over the cinnamon layer, leaving a 1-inch border on one long edge.
  9. Roll and seal: Roll the dough tightly lengthwise, starting from the long edge opposite the cream cheese. Pinch the seam closed firmly.
  10. Form the ring: Bring the two ends of the roll together to form a circle. Pinch the ends together securely to seal the ring. Place the ring on a baking sheet lined with parchment paper.
  11. Second rise: Cover the ring loosely and let it rise again for 30 to 45 minutes. Preheat your oven to 375°F (190°C) during the last 15 minutes of rising.
  12. Bake: Bake for 25 to 30 minutes, or until golden brown. Let cool completely on a wire rack.
  13. Make icing: Whisk together the 3 cups powdered sugar and 1/4 cup milk/water until smooth. Divide the icing into three small bowls. Color one bowl purple, one green, and one gold.
  14. Decorate: Drizzle the cooled cake with the colored icings, alternating colors to create a festive look.

Notes

  • For a traditional look, place a small plastic baby inside the cake before baking (ensure guests know to look for it).
  • If you prefer a simpler cake, skip the cream cheese filling and mix the cinnamon and brown sugar directly into the dough before rolling.
  • You can use store-bought icing if you prefer to skip the coloring step, but homemade icing sets better.

Nutrition

Find it online: https://delishdiarist.com/king-cake-recipe-new-orleans-style/