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Classic Fluffy King Cake Recipe with Easy Cinnamon Swirls

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A classic fluffy King Cake with tender dough and perfectly balanced cinnamon swirls, topped with a shiny glaze. Perfect for Mardi Gras, brunch, or festive celebrations.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, plus extra for dusting
  • ½ cup (120ml) whole milk, warmed (about 110°F/43°C)
  • ⅓ cup (67g) granulated sugar
  • 2 ¼ tsp (1 packet) active dry yeast
  • 2 large eggs, room temperature
  • ¼ cup (56g) unsalted butter, softened
  • 1 tsp vanilla extract
  • 1 tsp salt
  • ½ cup (100g) packed brown sugar
  • 2 tbsp ground cinnamon
  • 3 tbsp (43g) unsalted butter, melted
  • 1 cup (120g) powdered sugar
  • 2 tbsp milk (use dairy-free milk if needed)
  • ½ tsp vanilla extract

Instructions

  1. Activate the Yeast: In a small bowl, warm the milk to about 110°F (43°C). Sprinkle the yeast and 1 tsp sugar over the milk. Let it sit for 5-10 minutes until foamy and bubbly.
  2. Make the Dough: In a large bowl or stand mixer, combine the flour, remaining sugar, and salt. Add eggs, softened butter, vanilla extract, and the yeast mixture. Mix with the dough hook or by hand until the dough starts to come together, about 3-5 minutes.
  3. Knead the Dough: Knead the dough on a floured surface for 6-8 minutes until smooth and slightly sticky but elastic. If using a stand mixer, knead for about 5 minutes on medium speed. Adjust with milk or flour as needed.
  4. First Rise: Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.
  5. Prepare the Cinnamon Swirl: While the dough is rising, mix the brown sugar, cinnamon, and melted butter in a small bowl until combined.
  6. Shape the King Cake: Punch down the dough gently and turn it out onto a floured surface. Roll it into a rectangle about 12×16 inches (30×40 cm). Spread the cinnamon mixture evenly over the dough, leaving a small border around the edges.
  7. Roll & Form: Starting from the longer side, tightly roll the dough into a log. Pinch the edges to seal. Then, form the log into a ring, pinching the ends together to seal.
  8. Second Rise: Transfer the ring to a parchment-lined baking sheet. Cover loosely and let rise for another 45 minutes until puffy.
  9. Bake: Preheat the oven to 350°F (175°C). Bake the King Cake for 25-30 minutes until golden brown and cooked through. The internal temperature should reach about 190°F (88°C).
  10. Cool & Glaze: Let the cake cool on a rack for at least 15 minutes. Meanwhile, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle or brush the glaze over the warm cake.

Notes

Do not skip the second rise for signature fluffiness. Keep an eye on the oven to avoid over-browning; tent with foil if needed. Use warm milk at about 110°F to activate yeast properly. Roll the cinnamon swirl tightly to prevent gaps. Glaze while the cake is warm for best absorption.

Nutrition

Keywords: King Cake, Mardi Gras, cinnamon swirl, fluffy bread, festive dessert, cinnamon cake, holiday treat

Find it online: https://magnetmeal.com/classic-fluffy-king-cake-recipe-with-easy-cinnamon-swirls-step-by-step/