King Cake with Cinnamon Swirl (Printable)
Festive brioche cake featuring cinnamon swirl filling and vanilla icing, perfect for Mardi Gras celebrations.
# What You'll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1 packet active dry yeast
04 - 3/4 cup whole milk, warm
05 - 1/2 cup unsalted butter, softened
06 - 3 large eggs, room temperature
07 - 1 teaspoon salt
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon, optional
→ Cinnamon Swirl Filling
10 - 1/2 cup unsalted butter, softened
11 - 1 cup light brown sugar, packed
12 - 2 tablespoons ground cinnamon
→ Icing
13 - 1 1/2 cups powdered sugar
14 - 2 to 3 tablespoons milk
15 - 1/2 teaspoon vanilla extract
16 - Purple, green, and gold sanding sugars for decoration
# How-To Steps:
01 - In a large mixing bowl, combine warm milk, 1 tablespoon sugar, and yeast. Let sit for 5 to 10 minutes until foamy.
02 - Add remaining sugar, eggs, softened butter, vanilla, salt, and lemon zest to the yeast mixture. Mix until well combined.
03 - Gradually add flour while mixing until a soft dough forms. Knead by hand or with a stand mixer for 8 to 10 minutes until the dough becomes smooth and elastic.
04 - Transfer dough to a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
05 - While dough rises, mix softened butter, packed brown sugar, and ground cinnamon into a paste until fully combined.
06 - Punch down the risen dough and roll out on a floured surface into a 10 by 20-inch rectangle with even thickness.
07 - Spread cinnamon filling evenly over the dough, leaving a 1-inch border around the edges. Roll up the dough tightly from the long side and pinch the seam to seal.
08 - Shape the rolled dough into a ring and transfer to a parchment-lined baking sheet. Pinch the ends together firmly to seal the circle.
09 - Cover the cake loosely with plastic wrap and let rise again for 45 to 60 minutes until visibly puffy and light.
10 - Preheat oven to 350°F. Bake the cake for 30 to 35 minutes until the exterior is golden brown and a wooden pick inserted into the thickest part comes out clean.
11 - Remove from oven and let cool on a wire rack for 20 minutes before applying icing.
12 - Whisk together powdered sugar, vanilla extract, and milk, adding milk gradually until the icing reaches a thick drizzling consistency.
13 - Drizzle icing over the cooled cake in decorative patterns. Immediately sprinkle colored sanding sugars in sections to create a festive appearance.
# Expert Advice:
01 -
- The brioche dough creates that perfect balance of fluffy and rich that makes you close your eyes with each bite, something I discovered after three failed attempts with regular bread dough.
- It brings festive tradition to your kitchen without needing to fight through Bourbon Street crowds, plus the colored sugar topping creates an instant party atmosphere that makes everyone smile.
02 -
- If your kitchen is cold, create a proofing box by placing the dough in your oven with just the light turned on - this gentle heat creates the perfect environment for rising without cooking the dough.
- Hide your trinket or bean by pushing it up through the bottom of the cake after baking and cooling, rather than baking it inside, which prevents any potential melting issues and makes placement more deliberate.
03 -
- Brush the dough with 2 tablespoons of melted butter before adding the filling to create an extra-rich swirl and prevent gaps between the layers.
- If your icing is too thick or too thin, adjust by adding powdered sugar or milk just 1/2 teaspoon at a time - this precision makes a dramatic difference in how the icing sets on the cake.