This New Orleans Style King Cake with Cinnamon Swirl is soft, buttery, and full of warm cinnamon sugar in every bite. The dough is enriched with eggs and butter for a pillowy texture, while the cinnamon swirl adds a sticky, sweet ribbon through the center. A simple powdered sugar glaze and bright purple, green, and gold sanding sugar give it the classic Mardi Gras look. It’s easier than it looks: the yeast rise is hands-off and the roll-and-shape method is familiar to anyone who has made cinnamon rolls. Serve warm with coffee or cut into slices for brunch; for a fun twist try a batch alongside these easy cinnamon roll pancakes for a cinnamon-themed spread.
Why You’ll Love This New Orleans Style King Cake with Cinnamon Swirl
- Classic Mardi Gras colors and a soft cinnamon swirl make it showstopping without fuss.
- Enriched dough gives a tender, cake-like crumb that stays moist for days.
- Hands-off rising times let you prep other brunch items while dough proofs.
- Filling is simple — brown sugar and cinnamon mixed with melted butter — no fancy tools.
- Glaze sets quickly and sanding sugar adds festive crunch and color.
- Optional plastic baby adds tradition for parties, or leave it out for a family-style treat.
- Makes a large ring perfect for sharing at brunch, neighborhood gatherings, or holiday tables.
What Is New Orleans Style King Cake with Cinnamon Swirl?
New Orleans style king cake is a sweet, enriched yeast bread shaped into a ring and decorated in Mardi Gras colors. This version has a cinnamon swirl filling — think of a giant, rolled cinnamon roll shaped into a crown. The taste combines buttery, slightly sweet dough with a sticky, spiced brown sugar layer. The outside bakes to a golden crust and the inside stays soft and tender. It’s baked in the oven (not fried) and has a cozy, comfort-food vibe that works for weekend brunches, holiday gatherings, or any festive morning. The cake feels celebratory but is simple enough for a weekday baking session if you plan rises the night before.
Ingredients for New Orleans Style King Cake with Cinnamon Swirl
For the Dough
- 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)
For the Filling
- ½ cup packed light brown sugar
- 2 tablespoons ground cinnamon (for filling)
- ¼ cup unsalted butter, melted (for filling)
For the Icing & Decoration
- 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)
Ingredient Notes (Substitutions, Healthy Swaps)
- Milk: You can swap whole milk for 2% or a cup of unsweetened almond milk; keep the temperature close to 110°F for proper yeast activation.
- Yeast: Active dry yeast works with this recipe; instant yeast can be used but skip the initial proof step and mix it directly into the flour.
- Butter: Salted butter can be used — reduce added salt slightly (use ½ teaspoon). For a lighter fat, substitute half the butter with light butter spread, but expect slightly less richness.
- Sugar: Use coconut sugar or date sugar for a different flavor; brown sugar in the filling is important for moisture and caramel notes.
- Flour: All-purpose flour gives the right texture. For a slightly softer crumb, replace up to 1 cup with bread flour.
- Dairy-free: Use a non-dairy milk and plant-based butter for a dairy-free cake. Results are similar but flavor shifts slightly.
- Egg replacements: For egg-free, try a commercial egg replacer per package amounts; texture will be less rich.
Step-by-Step Instructions
Keep steps clear and simple. This recipe has two rises and a final bake.
Step 1 – Proof the yeast and mix wet ingredients
- In a small bowl, stir together 1 cup warm milk, 2 ¼ teaspoons active dry yeast, and 1 teaspoon granulated sugar. Let sit until foamy, about 5–10 minutes.
- In a large bowl, combine the remaining ½ cup granulated sugar, 2 room-temperature eggs, ½ cup softened unsalted butter, and 1 teaspoon salt. Mix until combined.
Visual cue: The yeast mixture should be bubbly and slightly frothy when ready.
Step 2 – Make the dough
- Add the yeast mixture to the egg mixture. Stir in 3 cups of the flour and 1 teaspoon ground cinnamon until a shaggy dough forms.
- Continue adding the remaining flour a little at a time until the dough pulls away from the bowl.
- Knead on a lightly floured surface for 5–7 minutes until smooth and elastic.
Pro cue: Dough should be slightly tacky but not sticky; add just enough flour to handle it.
Step 3 – First rise
- Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel.
- Let rise in a warm, draft-free place until doubled, about 1–1.5 hours.
Step 4 – Prepare the filling and shape
- Mix ½ cup packed light brown sugar, 2 tablespoons ground cinnamon, and ¼ cup melted butter until it forms a spreadable paste.
- Punch down the risen dough. Roll it into a large rectangle on a floured surface.
- Brush the rectangle with a little extra melted butter, then spread the cinnamon-brown sugar filling evenly across the dough.
- Roll the dough tightly into a log. Shape it into a ring and pinch the ends to seal.
Step 5 – Second rise and bake
- Place the ring on a baking sheet lined with parchment. Cover and let rise 30–45 minutes.
- Preheat oven to 375°F (190°C) while it rises.
- Bake the king cake 25–35 minutes until golden brown.
Pro cue: If the top browns too fast, tent loosely with foil the last 10 minutes.
Step 6 – Glaze and decorate
- Whisk together 1 cup powdered sugar, 2 tablespoons milk or water, and 1 teaspoon vanilla until smooth.
- Drizzle the glaze over the cooled cake. Sprinkle purple, green, and gold sanding sugar in sections while glaze is still wet.
- If using, hide a small plastic baby in a slice after baking or place it under the cake before serving, per tradition.
Pro Tips for Success
- Use warm (not hot) milk for yeast: about 110°F. Too hot will kill the yeast.
- Measure flour properly: spoon into the cup and level off to avoid a dry, heavy dough.
- Knead until smooth and elastic — this builds gluten for a good rise and soft texture.
- Keep the dough covered during rises to prevent crusting.
- For even baking, rotate the pan halfway through the bake time.
- Let the cake cool slightly before glazing so the glaze won’t melt off, but still warm enough for the glaze to set with a sheen.
- To hide the baby safely, wrap it in plastic wrap and insert after the cake cools; warn guests who may be allergic or cautious.
Flavor Variations
- Optional: Cream Cheese Swirl — add 4 oz softened cream cheese mixed with ¼ cup powdered sugar and spread a thin layer under the cinnamon filling.
- Optional: Orange Zest Glaze — stir 1–2 teaspoons fresh orange zest into the glaze for citrus notes.
- Optional: Nut Crunch — sprinkle chopped pecans or walnuts over the filling before rolling for texture.
- Optional: Chocolate Cinnamon — add 2 tablespoons unsweetened cocoa to the filling for a chocolate twist.
- Optional: Maple Butter — replace the melted butter in the filling with a mix of 2 tablespoons butter and 2 tablespoons maple syrup for a maple flavor.
- Optional: Raisin or Dried Fruit — sprinkle ¼ cup raisins or chopped dried figs on the filling before rolling.
Serving Suggestions
- Slice and serve warm with coffee or cafe au lait for a classic pairing.
- Cut into wedges for brunch alongside fresh fruit and yogurt.
- Serve with a small bowl of leftover glaze for dipping.
- Bring to parties as a centerpiece — it serves 10–12 people.
- For a breakfast board, pair slices with jams, butter, and cheeses.
- Use as a festive dessert after a Cajun meal or Southern-style dinner.
Make-Ahead, Storage & Reheating
- Make-ahead: Dough can be made and refrigerated after first rise for up to 24 hours. Let it come to room temp and finish shaping before baking.
- Store: Keep leftover cake at room temperature for up to 2 days in an airtight container. Refrigerate up to 5 days.
- Reheat: Warm slices in a 300°F oven for 8–10 minutes or in the microwave for 10–20 seconds for a soft, fresh feel.
- Texture note: Refrigeration will firm the crumb and make the filling set. Gentle reheating restores softness.
Storage and Freezing Instructions
- Freezing: You can freeze the baked, cooled ring wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge, then bring to room temp before glazing.
- For best texture: Freeze before glazing for cleaner glazing after thaw. Glaze after thawing and warming slightly.
- If you prefer not to freeze: bake fresh and store slices in the fridge for up to 5 days or freeze individual slices for easier thawing and reheating.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
420 | 6 g | 55 g | 18 g | 2 g | 250 mg
Estimates vary by brands and portions.
FAQ About New Orleans Style King Cake with Cinnamon Swirl
Q: Why didn’t my dough rise?
A: The milk may have been too hot or too cold, or the yeast was old. Use warm milk around 110°F and check yeast freshness.
Q: My filling leaked out while baking. What went wrong?
A: You may have overfilled or rolled too loosely. Spread filling thinly and roll tightly. Seal the seam well.
Q: The cake is doughy inside after baking. How to fix?
A: Bake longer in 5–7 minute increments, tent with foil if the top browns too fast. Check doneness by a dry, golden crust.
Q: Can I skip the second rise?
A: The second rise gives the cake its light texture. Skipping will make it denser; you can shorten but not skip it entirely.
Q: What can I use instead of sanding sugar?
A: Colored sugar, nonpareils, or a mixture of granulated sugar with food coloring can work, but sanding sugar gives the best sparkle and crunch.
Q: Is it safe to use the plastic baby?
A: Yes, if the baby is clean and wrapped in food-safe plastic before inserting, or place the baby in the cake after baking to avoid choking hazards for kids.
Notes
- Serve slices warm for the best flavor and soft texture.
- Brush the ring lightly with melted butter before glazing for a richer finish.
- Use parchment for easy transfer and less sticking during bake.
- If making ahead, glaze just before serving to keep sanding sugar bright and crisp.
- For an even color spread, apply sanding sugar in three separate sections — purple, green, and gold.
Troubleshooting
- Problem: Cake is too dry. Fix: Add slightly less flour when kneading and check oven time; shorter bake may help. Brush slices with a little warm milk or syrup when serving.
- Problem: Filling is too runny. Fix: Use slightly more brown sugar or chill the filling briefly before spreading. Roll tighter to contain it.
- Problem: Cake browns too fast. Fix: Lower oven to 350°F and bake longer, or tent with foil halfway through.
- Problem: Dough sticky and hard to handle. Fix: Dust hands and surface with a little flour and avoid adding too much flour; dough should be slightly tacky.
- Problem: No rise or slow rise. Fix: Find a warmer spot for the dough (oven with light on), and ensure yeast and milk temperature are correct.
- Problem: Uneven coloring. Fix: Rotate the pan midway through baking and use an oven thermometer to check hot spots.
Final Thoughts
This New Orleans Style King Cake with Cinnamon Swirl is a festive, shareable treat that balances rich, buttery dough with a warm cinnamon-sugar swirl. It’s simple to make with basic steps and makes an impressive centerpiece for brunch or holiday gatherings. For a creative take and more king cake ideas, check out this King Cake Babka – West of the Loop.
New Orleans Style King Cake with Cinnamon Swirl
Ingredients
For the Dough
- 1 cup warm milk (about 110°F) Can substitute with 2% milk or unsweetened almond milk.
- 2 ¼ teaspoons active dry yeast Instant yeast can be used but skip the initial proof.
- ½ cup granulated sugar, divided Use coconut sugar for a different flavor.
- 2 large eggs, room temperature For egg-free, try a commercial egg replacer.
- ½ cup unsalted butter, softened Can use salted butter, reduce added salt to ½ teaspoon.
- 1 teaspoon salt Adjust if using salted butter.
- 4 cups all-purpose flour, plus more for dusting Can substitute 1 cup with bread flour for softer crumb.
- 1 teaspoon ground cinnamon For dough.
For the Filling
- ½ cup packed light brown sugar Important for moisture and caramel notes.
- 2 tablespoons ground cinnamon For filling.
- ¼ cup unsalted butter, melted For filling.
For the Icing & Decoration
- 1 cup powdered sugar For icing.
- 2 tablespoons milk or water For icing.
- 1 teaspoon vanilla extract For icing.
- 1 small plastic baby (optional) Traditionally hidden in the cake.
- Purple, green, and gold sanding sugar For decoration.
Instructions
Proof the yeast and mix wet ingredients
- In a small bowl, stir together warm milk, active dry yeast, and 1 teaspoon granulated sugar. Let sit until foamy, about 5-10 minutes.
- In a large bowl, combine the remaining granulated sugar, room-temperature eggs, softened unsalted butter, and salt. Mix until combined.
Make the dough
- Add the yeast mixture to the egg mixture. Stir in 3 cups of flour and ground cinnamon until a shaggy dough forms.
- Continue adding remaining flour a little at a time until dough pulls away from the bowl.
- Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
First rise
- Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel.
- Let rise in a warm, draft-free place until doubled, about 1-1.5 hours.
Prepare the filling and shape
- Mix brown sugar, ground cinnamon, and melted butter until it forms a spreadable paste.
- Punch down the risen dough. Roll it into a large rectangle on a floured surface.
- Brush the rectangle with a little melted butter, then spread the cinnamon-brown sugar filling evenly across the dough.
- Roll the dough tightly into a log, shape it into a ring, and pinch the ends to seal.
Second rise and bake
- Place the ring on a baking sheet lined with parchment. Cover and let rise 30-45 minutes.
- Preheat oven to 375°F (190°C) while it rises.
- Bake the king cake for 25-35 minutes until golden brown.
Glaze and decorate
- Whisk together powdered sugar, milk or water, and vanilla until smooth.
- Drizzle the glaze over the cooled cake and sprinkle sanding sugar in sections while glaze is still wet.
- If using, hide a small plastic baby in a slice after baking or place it under the cake before serving.