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Easy New Orleans Style King Cake with Cream Cheese Swirl

Close-up of a slice of cream cheese swirl king cake showing the layers and colorful Mardi Gras icing.
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Make this show-stopping, brioche-style King Cake at home for Mardi Gras. This recipe features a soft, buttery dough with a rich cream cheese filling and is topped with traditional purple, green, and gold icing and sugars.

Ingredients

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  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour, plus more for dusting
  • 1/2 cup unsalted butter, softened (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 8 ounces cream cheese, softened (for filling option)
  • 1/4 cup powdered sugar (for cream cheese filling)
  • 1 teaspoon vanilla extract (for cream cheese filling)
  • 1/2 cup milk (for glaze)
  • 3 cups powdered sugar (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • Purple, green, and gold sanding sugars or sprinkles (for decoration)

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, softened butter, salt, and 3 cups of flour to the yeast mixture. Mix on low speed until combined, then increase speed to medium and knead for 5 minutes. Add flour, 1 tablespoon at a time, until the dough is soft and slightly tacky but no longer sticks to your hands.
  3. 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.
  4. Prepare the filling: While the dough rises, prepare the cinnamon filling by beating the 1/2 cup softened butter, brown sugar, and cinnamon until smooth. If using the cream cheese filling, beat the cream cheese, powdered sugar, and vanilla until smooth.
  5. Shape the cake: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  6. Spread the filling: Spread your chosen filling (cinnamon mixture or cream cheese mixture) evenly over the dough, leaving a 1-inch border on one long edge.
  7. Roll and form the ring: Tightly roll the dough lengthwise into a log. Pinch the seam closed. Bring the ends of the log together and pinch them firmly to seal, forming a circle. Place the ring on a baking sheet lined with parchment paper.
  8. Second rise: Cover the ring loosely and let it rise in a warm spot for 30 to 45 minutes, or until puffy. Preheat your oven to 375°F (190°C) during the last 15 minutes of rising.
  9. Bake: Bake for 25 to 35 minutes, or until golden brown. Let the cake cool completely on a wire rack.
  10. Make the glaze: Whisk together the milk, 3 cups of powdered sugar, and vanilla extract until smooth. Adjust consistency with more milk or sugar as needed for a thick glaze.
  11. Decorate: Drizzle the glaze over the cooled cake. Immediately decorate with the purple, green, and gold sanding sugars or sprinkles before the glaze sets.

Notes

  • For a traditional brioche texture, knead the dough thoroughly until it passes the windowpane test.
  • If you skip the cream cheese filling, you can still swirl in extra cinnamon sugar for flavor.
  • Place the plastic king cake baby inside the cake before the final rise if you plan to use this fun tradition.

Nutrition

Find it online: https://kingscook.com/easy-king-cake-with-cream-cheese-swirl/