Cinnamon King Cake Recipe
Make Cinnamon King Cake Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Assembly & Bake
Glaze & Decoration
Method
Dough
- 1
Bloom the yeast
In a small bowl, combine the warm milk (110°F/43°C) and 1 teaspoon of the granulated sugar from the dough ingredients. Sprinkle the active dry yeast over the milk, stir gently, and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be dead—start with fresh yeast.
- 2
Mix the wet ingredients
In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl), combine the remaining granulated sugar (about 1/2 cup), melted butter, eggs, and vanilla extract. Add the bloomed yeast mixture and stir to combine.
- 3
Add dry ingredients and form dough
Add salt and ground nutmeg to the wet mixture. With the mixer on low, add 3 cups of the all-purpose flour and mix until incorporated, then switch to the dough hook (or use your hands) and add remaining flour 1/2 cup at a time until a soft, slightly sticky dough forms. You may not need every bit of flour; dough should be soft but pull away from the bowl.
- 4
Knead
Knead the dough in the mixer with the dough hook for 6–8 minutes on medium-low (or on a lightly floured surface by hand for 8–10 minutes) until smooth, elastic, and slightly tacky. If dough is very sticky, add up to 2 more tablespoons of flour, a tablespoon at a time.
- 5
First rise
Lightly oil a large bowl, place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1.5–2 hours.
Filling
- 6
Prepare the cinnamon filling
While the dough is rising, mix the softened butter, packed brown sugar, ground cinnamon, and a pinch (about 1/8 tsp) of salt in a bowl until smooth and spreadable. Stir in chopped pecans and raisins if using. Set aside at room temperature.
Assembly & Bake
- 7
Roll out the dough
After the dough has doubled, punch it down and transfer to a lightly floured surface. Roll it into a rectangle roughly 18x12 inches (45x30 cm), about 1/4 inch thick. Keep edges as even as possible.
- 8
Spread the filling
Evenly spread the cinnamon-brown sugar filling over the dough, leaving a 1/2-inch border along one long edge to help seal the roll. If using, sprinkle the chopped pecans evenly over the filling.
- 9
Roll and shape
Starting at the long side opposite the unfilled border, tightly roll the dough into a log. Pinch the seam and both ends to seal. Transfer the log to a parchment-lined baking sheet and form into a ring, joining the ends and tucking/sealing the seam underneath.
- 10
Second rise
Cover the shaped ring loosely with lightly greased plastic wrap or a towel and let rise in a warm place until puffy, about 45–60 minutes. Meanwhile, preheat the oven to 350°F (175°C) about 20 minutes before baking.
- 11
Egg wash and bake
Whisk together the egg and 1 tablespoon water to make an egg wash. Gently brush the top of the risen ring with the egg wash. Bake on the center rack for 25–30 minutes, rotating halfway through, until the cake is deep golden brown and the interior registers ~190°F (88°C) or sounds hollow when tapped. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- 12
Cool slightly
Remove the king cake from the oven and let cool on the baking sheet for 15–20 minutes to set before glazing. If you plan to hide the plastic baby inside the cake, rinse and dry it thoroughly; tradition varies about placing the baby inside before baking vs. after—to avoid choking hazard, many place it under the cake or inside after slicing.
Glaze & Decoration
- 13
- 14
- 15
Apply colored sugars
Immediately sprinkle purple, green, and gold sanding sugars in alternating sections around the ring. A classic pattern is to create three equal sections; press gently so the sugars stick. Use about 2 tablespoons of each color, adjusting to coverage preference.
- 16
Insert trinket (optional)
If you’re using the plastic baby and did not place it inside before baking, hide it under the cake or put it in a slice at serving time. Note safety concerns: inform guests of the tradition and remove before serving to small children if necessary.
- 17
Serve
Let the glaze set 10–15 minutes, then slice and serve. King cake is best the day of baking or reheated slightly the next day.
