Mardi Gras King Cake Cinnamon

The kitchen smelled like warm butter and cinnamon that February morning when I decided to finally tackle a King Cake for our first real Mardi Gras party. My grandmother had told me stories about these cakes from her New Orleans days, but I'd never attempted one myself.

I remember hovering over the oven door during that first bake, convinced I'd messed something up because the ring seemed too flat. But as it rose, the most beautiful golden crown emerged, and I knew this would become a tradition I'd carry forward.

Ingredients

• All-purpose flour: This forms the foundation of your brioche style dough, creating structure while keeping things tender
• Whole milk: Lukewarm milk activates the yeast and adds richness to the crumb
• Active dry yeast: One packet gives you that perfect rise, but make sure it's fresh and foamy before proceeding
• Unsalted butter: Softened butter incorporates into the dough beautifully, while melted butter brushes the filling layer
• Granulated sugar: Just enough to sweeten the dough without overpowering the cinnamon filling
• Large eggs: Room temperature eggs blend seamlessly into the mixture for better texture
• Fine sea salt: Essential for balancing all that sweetness
• Ground nutmeg: A whisper of spice that makes the dough taste like something special
• Vanilla extract: Pure vanilla in both dough and icing creates depth
• Light brown sugar: Packed brown sugar creates that gooey caramel texture in the swirl
• Ground cinnamon: The star of the filling, so don't be shy with it
• Powdered sugar: Makes a smooth pourable icing that sets just right
• Colored sanding sugar: Purple green and gold transform this into something festive and unmistakably Mardi Gras

Instructions

Wake up the yeast:

Combine warm water with a pinch of sugar and yeast in a small bowl, watching it foam up like magic

Build the dough base:

Whisk together the milk, eggs, softened butter, sugar, salt, nutmeg, and vanilla until everything's incorporated

Add the yeast:

Pour in that foamy yeast mixture and give everything a good stir

Bring in the flour:

Gradually add flour, mixing until a soft dough forms that pulls away from the sides

Knead until smooth:

Work the dough by hand or with a dough hook for 8 to 10 minutes until it feels silky and elastic

First rise:

Place dough in a greased bowl, cover it up, and let it double in size for about an hour

Roll it out:

Punch down the risen dough and roll it into a 10x20 inch rectangle on a floured surface

Make the filling:

Mix brown sugar with cinnamon in a small bowl

Layer the goodness:

Brush your rectangle with melted butter and sprinkle that cinnamon sugar mixture everywhere

Form the log:

Roll everything up tightly from the long side and pinch the seam closed

Shape the ring:

Transfer to a parchment lined baking sheet and form into a circle, pinching ends together securely

Hide the baby:

Tuck a plastic baby or dried bean inside from underneath if you want to keep tradition alive

Second rise:

Cover and let it puff up for 45 minutes while you preheat the oven to 350°F

Bake until golden:

Slide it in for 25 to 30 minutes until the top turns a beautiful golden brown

Cool completely:

Let it rest on a wire rack until completely cool before adding any icing

Make the icing:

Stir powdered sugar with milk and vanilla until smooth and pourable

Finish with color:

Drizzle icing over the cake and immediately shower with purple green and gold sugar in sections

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Every year now, our Mardi Gras gathering centers around this cake. Friends who've never celebrated the holiday before find themselves getting surprisingly competitive about finding that tiny plastic baby in their slice.

Make Ahead Magic

I've learned through trial and error that this dough actually benefits from an overnight rest in the refrigerator after the first rise. The cold fermentation develops deeper flavor and makes the dough easier to handle the next morning.

Getting That Perfect Swirl

Roll your dough as evenly as possible and don't be afraid to really press that cinnamon sugar into the buttered surface. The pressure helps everything adhere so you get distinct ribbons of filling instead of a gooey mess at the bottom.

The Colors of Carnival

Those purple green and gold sugars represent justice faith and power, which is pretty meaningful when you think about it. I've found that working with one color section at a time prevents them from bleeding together into muddy brown.

• Sprinkle sugars immediately after icing while it's still wet
• Use a piece of parchment paper under each section to catch excess sugar
• Press gently to help the colors adhere without smearing the wet icing

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There's something wonderful about a cake that brings people together around a table, laughing and searching for a tiny plastic symbol of luck. May the person who finds the baby host next year's celebration.

Recipe FAQs

→ What type of dough is used for this cake?

A rich brioche-style dough, made with flour, eggs, butter, milk, and a touch of vanilla and nutmeg.

→ How can I achieve the cinnamon swirl inside the cake?

Brush melted butter over the rolled dough and sprinkle a mixture of brown sugar and ground cinnamon before rolling it into a log.

→ What is the purpose of the colored sugars on top?

They create the traditional festive look associated with Mardi Gras, adding vibrant purple, green, and gold hues.

→ Can I make a dairy-free version?

Yes, by substituting plant-based milk and butter, you can adapt the cake for a dairy-free diet without sacrificing texture.

→ How long should the dough rise before baking?

First rise is about 1 to 1.5 hours until doubled, with a second rise after shaping for around 45 minutes until puffy.