Recipe

Fresh King Cake Recipe

A no-fuss king cake with a soft brioche-style dough, cinnamon filling, and a classic Mardi Gras glaze with purple, green, and gold sugar.

By Matt Campbell

•

4.8

A freshly baked king cake ring on a wooden board, glazed and topped with purple, green, and gold sanding sugar in a bright kitchen

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King cake looks like a party, tastes like a bakery, and is secretly just a cozy cinnamon roll’s cooler cousin. This version is fresh, sweet, and doable: a soft, lightly rich dough that bakes up fluffy, a buttery cinnamon filling, and that signature Mardi Gras sparkle on top.

No weird ingredients, no special equipment, no stress. If you can stir, knead a little, and resist picking at the glaze before it sets, you are in business. And yes, you can absolutely hide a small trinket in it after baking, because tradition is fun and a little chaotic.

Note: King cake styles vary a lot by region. This is the cinnamon-filled, brioche-style ring with a simple glaze and colored sugar.

Hands spreading softened butter and cinnamon sugar over rolled-out king cake dough on a floured counter

Why It Works

Soft, bakery-style crumb thanks to an enriched dough and a short second rise for tenderness.
Big cinnamon flavor with brown sugar, butter, and a pinch of salt so it tastes warm and balanced, not just sweet.
Glaze that sets but still stays a little creamy, making it perfect for sanding sugar that actually sticks.
Friendly timeline: you can do it in one afternoon, and the steps are straightforward.

Pairs Well With

Storage Tips

Room temperature: Keep tightly wrapped or in an airtight container for up to 2 days. King cake dries out when it is exposed to air, so wrap it like you mean it.

Refrigerator: Not my first choice, but it works for up to 5 days. Bring slices to room temp or warm gently so the crumb softens again.

Freezer: Freeze slices or a large chunk unglazed if you can. Wrap in plastic wrap, then foil, and freeze up to 2 months. Thaw at room temp, then glaze and sugar right before serving.

Reheat: A slice in the microwave for 10 to 15 seconds brings back that fresh-baked vibe. If your glaze is already on, keep it short so it does not melt into a puddle.

Common Questions

Is king cake just a cinnamon roll?

Pretty much the same family. King cake is usually shaped into a ring, often a little lighter and breadier than a gooey cinnamon roll, then finished with a simple glaze and the classic purple, green, and gold sugars.

Do I have to put a baby or trinket inside?

Nope. If you want to do it, tuck it in after baking by pushing it into the bottom of the cooled cake. That is safer and keeps plastic out of the oven. Important: a hidden trinket is a choking hazard. Warn everyone before serving, especially if kids are around. Traditional king cake often uses a small plastic baby.

Can I make the dough ahead?

Yes. After kneading, cover and refrigerate overnight for the first rise. The next day, let it sit at room temp for about 30 to 45 minutes, then roll, fill, shape, and proceed with the second rise.

Why is my king cake dry?

Most often: too much flour, overbaking, or storing it uncovered. Spoon and level flour if you do not have a scale, and start checking for doneness early.

What if I do not have sanding sugar?

Use regular granulated sugar tinted with a drop or two of food coloring. Toss in small bowls until evenly coated, then sprinkle over the glaze.

Is this New Orleans style?

There are lots of king cake styles. This one is the cinnamon-filled, bakery-style ring with a soft, enriched dough and a classic glaze. If you grew up on cream cheese or fruit-filled versions, scroll down for easy variations.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Stand mixer with dough hook or a large mixing bowl and your hands
Measuring cups and spoons
Instant-read thermometer (helpful for dough and doneness, not required)
Rolling pin
Baking sheet
Parchment paper or silicone baking mat
Small saucepan (for warming milk)
Wire rack (for glazing)

The first time I made king cake at home, I treated it like a high-stakes baking project and immediately made it weird. I overfloured the counter, rushed the rise, and still ended up with something that disappeared in under ten minutes. That is the thing about king cake. It is festive, forgiving, and it tastes like you tried harder than you actually did. Now I keep it simple: soft dough, cinnamon filling, bright glaze, and enough colored sugar to make the kitchen look like Mardi Gras happened in there.

Fresh King Cake Recipe

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 2 hours 20 minutes

Servings 10 to 12

Ingredients

For the dough

3/4 cup whole milk, warmed to 100°F to 110°F
2 1/4 teaspoons active dry yeast (1 packet)
1/3 cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
5 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon kosher salt
3 1/4 cups all-purpose flour, plus more as needed

For the cinnamon filling

4 tablespoons unsalted butter, very soft
2/3 cup light brown sugar, packed
2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract (optional but great)

For the glaze and topping

1 1/2 cups powdered sugar
2 to 3 tablespoons milk (or heavy cream for a richer glaze)
1/2 teaspoon vanilla extract
Pinch of salt
Purple, green, and gold sanding sugar (or tinted granulated sugar)

Instructions

Make the dough

Wake up the yeast. In a large bowl or stand mixer bowl, stir together warm milk, yeast, and a pinch of the sugar. Let sit 5 to 10 minutes until foamy.
Mix the wet ingredients. Add remaining sugar, egg, egg yolk, melted butter, and salt. Mix until combined (use low speed if using a stand mixer).
Add flour and knead. Add flour and mix until a shaggy dough forms. Knead 8 to 10 minutes (stand mixer on low or by hand) until smooth and elastic. The dough should be soft and slightly tacky, not sticky. Add 1 tablespoon flour at a time only if needed.
First rise. Place dough in a lightly greased bowl, cover, and let rise 60 to 75 minutes until roughly doubled.

Smooth king cake dough resting in a greased bowl covered with a towel

Fill, shape, and rise again

Make the filling. In a small bowl, stir butter, brown sugar, cinnamon, salt, and vanilla until spreadable.
Roll it out. Turn dough onto a lightly floured surface. Roll into a rectangle about 10 x 16 inches, about 1/4-inch thick.
Spread and roll. Spread filling evenly over the dough, leaving a 1/2-inch border on one long edge. Roll up tightly from the opposite long edge into a log. Pinch the seam closed.
Form the ring. Transfer the log to a parchment-lined baking sheet and position it seam-side down. Bring ends together to form a ring and pinch to seal. If the ring looks lumpy, gently scoot it into an even circle.
Optional twist. For extra texture, use kitchen shears to snip shallow cuts around the top of the ring every 1 1/2 inches, being careful not to cut all the way through.
Second rise. Cover loosely and let rise 30 to 45 minutes until puffy.

Bake

Preheat. Heat oven to 350°F.
Bake. Bake 22 to 28 minutes until golden brown. If you have an instant-read thermometer, the center should be about 190°F to 195°F.
Cool. Let cool on the pan 10 minutes, then move to a wire rack to cool completely before glazing, about 30 to 60 minutes depending on your kitchen.

A golden brown king cake ring cooling on a wire rack

Glaze and decorate

Make the glaze. Whisk powdered sugar, 2 tablespoons milk, vanilla, and salt until smooth. Add more milk 1 teaspoon at a time until it ribbons off the whisk and is pourable but not watery.
Glaze. Spoon or drizzle glaze over the cooled cake, letting it drip down the sides.
Sprinkle. While glaze is still wet, sprinkle wide stripes of purple, green, and gold sugar around the ring.
Hide the prize if using. Once the cake is cool and set, push a small trinket into the bottom of the cake so it is hidden. Warn everyone before serving.

Pro tip: Taste the glaze before you use it. If it tastes flat, add a pinch more salt or a tiny splash more vanilla. Sweet stuff loves a little seasoning.

Easy variations

Cream cheese filling: Beat 4 ounces cream cheese with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla. Spread a thin layer over the dough before the cinnamon filling (or swap it in for half the cinnamon filling).
Citrus pop: Add 1 teaspoon orange zest to the dough, or add a little lemon or orange zest to the glaze.
Nutty crunch: Sprinkle 1/2 cup chopped pecans over the filling before rolling.

Quick troubleshooting

Seam popping open: Make sure the log is seam-side down and pinch the ends well. If it opens while baking, let it cool, then use glaze like edible glue.
Filling leaking out: Roll the log snugly and leave that 1/2-inch border. A little leak happens sometimes. It is still delicious.
Slow rise: Give it time. A cool kitchen can push the first rise closer to 90 minutes. You want it puffy, not rushed.

Nutrition information is estimated.

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