Mardi Gras King Cake Cinnamon

The first time I attempted King Cake was in a cramped Brooklyn kitchen in February, my windows fogged up from all the yeast doing its work. I'd never even tasted one before, but something about the tradition of hiding a tiny plastic baby inside a bread seemed too delightful to pass up. My roommate walked in mid-rolling and asked if I was making a giant cinnamon bun, which honestly wasn't far from the truth. When it emerged from the oven, the kitchen smelled like a French bakery had collided with a carnival.

Last year I brought one to a Mardi Gras party and watched three grown adults practically hover over their slices, knives poised, hoping they'd get the baby. The host found it in her second bite and immediately declared herself Queen of Fat Tuesday, which I'm pretty sure is not how the tradition works but nobody was going to argue with her. Now it's not really Carnival season at my house until I've got flour on my apron and purple sugar everywhere.

Ingredients

• 4 cups all-purpose flour: Bread flour gives better structure but regular works perfectly fine, I've used both interchangeably
• 1/2 cup whole milk, warm: Should feel like a comfortable bath temperature, hot enough to activate yeast but not kill it
• 1/4 cup water, warm: The liquid combination keeps the dough tender while still developing good gluten
• 2 1/4 tsp active dry yeast: One standard packet, no need to measure precisely
• 1/2 cup granulated sugar: Feeds the yeast and adds sweetness without making it dessert-like
• 1/2 cup unsalted butter, melted: Let it cool slightly so it doesn't scramble your eggs when you add everything together
• 3 large eggs: Room temperature eggs incorporate better into the dough
• 1 tsp salt: Don't skip this, it balances all that sweetness in the filling
• 1/2 tsp ground nutmeg: The traditional spice that makes it taste like New Orleans
• 1/2 tsp vanilla extract: Pure vanilla makes a noticeable difference here
• 1/2 cup brown sugar, packed: Dark brown gives a deeper molasses flavor, light brown works too
• 2 tbsp ground cinnamon: Don't be shy with the cinnamon, it's the star of the show
• 1/4 cup unsalted butter, melted: For brushing over the dough so the cinnamon sugar sticks
• 2 cups powdered sugar: Sift it first or your icing will have lumps
• 2-3 tbsp milk: Start with less, you can always thin it out
• 1/2 tsp vanilla extract: For the icing, same as the dough
• Purple, green, and gold decorating sugars: Course sugar works better than fine sanding sugar for that traditional look

Instructions

Wake up the yeast:

Combine the warm milk, warm water, a pinch of sugar from your measured amount, and the yeast in a small bowl. Let it hang out for 5 to 10 minutes until it's foamy and alive, which is honestly the most satisfying part of bread making.

Mix the dough:

In a large bowl, whisk together the flour, remaining sugar, salt, and nutmeg. Add the melted butter, eggs, vanilla, and that now-foamy yeast mixture. Stir until it starts coming together, then knead by hand for 10 minutes or let your stand mixer go with the dough hook for 7 minutes until smooth and elastic.

First rise:

Place your dough in a greased bowl, cover it with plastic wrap or a clean towel, and find the warmest spot in your kitchen. Let it rise for 1 to 1.5 hours until it's doubled in size, which always feels longer than it actually is.

Roll it out:

Punch down the dough gently and turn it out onto a lightly floured surface. Roll it into a rectangle about 10 by 20 inches, aiming for even thickness so the cinnamon swirl bakes evenly.

Add the filling:

Brush that melted butter all over the dough, right to the edges. Mix the brown sugar and cinnamon together, then sprinkle it evenly over the buttered surface.

Form the log:

Starting from one of the long edges, roll the dough up tightly into a log. Pinch the seam firmly to seal it so the cinnamon filling doesn't escape during baking.

Shape the ring:

Gently shape your log into a ring and transfer it to a parchment-lined baking sheet. Pinch the ends together really well to seal the circle, otherwise it'll pull apart while rising.

Second rise:

Cover the ring and let it rise for another 45 to 60 minutes until it's puffy and looking impressive. Meanwhile, preheat your oven to 350°F.

Bake it:

Bake for 25 to 30 minutes until golden brown all over. Let it cool completely on a wire rack, which requires patience I rarely have but the icing slides off warm cake so I've learned my lesson.

Make the icing:

Whisk together the powdered sugar, milk, and vanilla until smooth and pourable. Drizzle it over the completely cooled cake.

Add the colors:

Immediately sprinkle the purple, green, and gold sugars in alternating bands over the wet icing. Work in sections so the icing doesn't set before you get the sugar on.

Hide the baby:

If you're using a plastic baby figurine, push it up into the cake from underneath after it's completely cooled. Make sure to warn your guests it's in there.

Pin It

I once forgot to warn guests about the baby and watched someone bite down on plastic with genuine confusion. Now I make a little announcement before cutting, partly for safety and partly because watching everyone suddenly eat their cake with suspicious tiny bites is its own kind of entertainment.

Make It Your Own

Some years I'll add chopped pecans to the cinnamon filling, especially if I'm feeding a crowd who appreciates that extra crunch. Raisins work too, though I've learned to soak them first in warm water so they don't steal moisture from the dough.

The Baby Tradition

The plastic baby represents the three kings, and whoever finds it in their slice is supposedly responsible for hosting next year's party or bringing the next King Cake. I've seen people get genuinely competitive about not finding it, which I find hilarious considering it means you don't have to plan anything.

Storage and Serving

This cake is honestly best the day it's made, when the crust is still tender and the cinnamon filling is at its gooey peak. That said, I've wrapped leftovers tightly and kept them at room temperature for two days, and they still disappeared pretty quickly. If you're making it ahead for a party, bake it the day before and decorate it the morning of.

• Warm individual slices for about 10 seconds in the microwave if serving leftover
• The icing will absorb into the cake over time, which some people actually prefer
• Store under a cake dome or wrapped in plastic, never in the refrigerator

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There's something about pulling this cake out of the oven that feels like you've brought a little bit of New Orleans magic into your own kitchen. May your slice be baby-free unless that's exactly what you wanted.

Recipe FAQs

→ What is the best way to achieve a soft dough?

Knead the dough for 7-10 minutes until smooth and elastic, then allow it to rise in a warm spot until doubled in size to ensure softness.

→ How do the colored sugars enhance the cake?

The purple, green, and gold sugars add a festive, vibrant appearance symbolic of Mardi Gras celebrations and provide a subtle crunch on top.

→ Can I add nuts or dried fruits to the swirl?

Yes, chopped pecans or raisins can be added to the cinnamon sugar filling for additional texture and flavor.

→ What temperature and duration is ideal for baking?

Bake the cake at 350°F (175°C) for 25-30 minutes until it turns golden brown and a toothpick inserted comes out clean.

→ How should the iced cake be decorated?

Drizzle a vanilla glaze over the cooled cake, then immediately sprinkle the colored sugars in alternating bands before the icing sets.