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Traditional King Cake

A festive treat that combines warm, cinnamon-swathed dough with a sweet cream cheese filling, perfect for celebrations.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Festive
Calories: 320
Ingredients Method Notes

Ingredients
  

Dough
  • 4.5 cups all-purpose flour, plus extra for dusting Swap half with whole-wheat flour for a nutty bite.
  • 1 cup whole milk, warmed to about 110°F Use non-dairy milk for a dairy-free option.
  • 0.5 cups granulated sugar
  • 2.25 teaspoons active dry yeast One packet.
  • 3 large eggs, room temperature
  • 0.5 cups unsalted butter, softened Or coconut oil for a different richness.
  • 1 teaspoon salt
  • 1 each Zest of 1 orange Optional, but bright and lovely.
Filling
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 0.5 cups softened butter
  • 1 cup cream cheese Or dairy-free cream cheese.
Glaze
  • 2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla
Decoration
  • to taste Festive sugars or colored sanding sugar in purple, green, and gold Or any colors that make your heart sing.
  • 1 Tiny plastic baby or ceramic token Optional, but traditional.

Method
 

Preparation
  1. In a small bowl, stir warm milk with a pinch of sugar and the yeast. Let sit for 5 to 10 minutes until foamy.
  2. In a large bowl, whisk 2 cups flour, sugar, salt, and orange zest. Add eggs, softened butter, and the foamy yeast mixture. Stir until combined.
  3. Gradually add remaining flour until the dough pulls away from the bowl. Turn onto a floured surface and knead about 8 to 10 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover with a clean towel, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
Filling Preparation
  1. Mix brown sugar, cinnamon, and softened butter until crumbly. If using cream cheese, beat until smooth and fold into half of the cinnamon mixture.
Shaping and Baking
  1. Punch down the dough and roll it into a large rectangle (about 12 by 18 inches). Spread the filling evenly, leaving a small border. Roll tightly lengthwise into a log.
  2. Bring ends together to form a circle and seal well. Place on a parchment-lined baking sheet. Cover and let rise 30 to 45 minutes.
  3. Preheat oven to 350°F. Brush the top with beaten egg for a glossy finish. Bake for 20 to 25 minutes until golden brown.
Glazing
  1. Let cool slightly. Mix powdered sugar, milk, and vanilla until pourable. Drizzle over the warm cake and sprinkle with colored sugars.
  2. If you’re adding the baby, slide it into the bottom or under a slice before serving.

Notes

For a healthier option, reduce the sugar by 25 percent and add a little extra cinnamon. For a quicker version, use store-bought brioche dough. Keep leftovers wrapped at room temp for 2 days, refrigerate for up to 5 days, or freeze wrapped for up to 2 months.