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Easy King Cake

A festive, homemade King Cake with a soft, buttery pastry and warm cinnamon-sugar center, perfect for sharing during celebrations or cozy mornings.
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Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Southern
Calories: 260
Ingredients Method Notes

Ingredients
  

For the dough
  • 1 package active dry yeast (about 2 1/4 teaspoons)
  • 1/4 cup warm water (105 to 115°F)
  • 1 cup warm milk (dairy or non-dairy), divided
  • 1/3 cup granulated sugar
  • 1/2 cup butter, softened (or coconut oil for a dairy-free twist)
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus extra for dusting Swap half for whole wheat for a hearty, healthy option.
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 unit Zest of 1 orange (optional) For brightness.
For the filling
  • 1/2 cup brown sugar
  • 2 tablespoons melted butter For filling.
For the glaze
  • 1 cup powdered sugar
  • 1–2 tablespoons milk For glaze.
For decoration
  • 3 unit Food coloring in purple, green, and gold Or use natural colorings like beet, spinach, and turmeric.
  • 1 unit Optional: 1 small plastic baby or dried bean To hide inside for tradition (wrap in foil first).

Method
 

Preparation
  1. Bloom the yeast: In a small bowl, sprinkle the yeast over warm water. Let sit 5 minutes until foamy.
  2. Make the dough: In a mixing bowl, combine half the warm milk, sugar, softened butter, eggs, and orange zest. Stir in the yeast mixture. Add flour and salt gradually, then the remaining milk as needed to form a soft dough.
  3. Knead and rise: Turn dough onto a floured surface and knead 6–8 minutes by hand (or 4–5 minutes with a stand mixer) until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 to 1.5 hours.
Filling and Shaping
  1. Prepare the filling: Mix brown sugar, cinnamon, and melted butter in a small bowl.
  2. Shape the cake: Punch down the risen dough, roll it into a rectangle about 12 by 18 inches. Brush with the filling, leaving a small border. Roll tightly into a log from the long side.
  3. Form the ring: Transfer the log to a parchment-lined baking sheet and curl into an oval or ring, pinching the ends together. Cover and let rise 30–45 minutes until puffy.
Baking
  1. Bake: Preheat oven to 350°F (175°C). Bake 20–25 minutes until golden brown and center registers about 190°F.
  2. Glaze and color: Cool slightly, then whisk powdered sugar with milk to a smooth glaze. Divide into three bowls and tint purple, green, and gold. Drizzle over the cake in bands, then sprinkle sugar crystals in matching colors for sparkle.
  3. Tradition: Tuck the wrapped trinket under the cake or hide it in a slice. Serve warm and slice with care.

Notes

For a lighter version, reduce sugar in the dough and make a thin, citrusy glaze. Tips include using warm liquids for yeast activation and proofing in a warm oven for an even rise. Store in an airtight container for up to 2 days or freeze for up to 2 months. Warm slices briefly in the oven to revive the buttery aroma.