There is something downright celebratory about tearing into a glistening Mardi Gras King Cake with Cinnamon Filling—the swirl of warm, fragrant cinnamon meeting pillowy, golden dough is pure joy. I love how the aroma fills the kitchen and how a simple slice can feel like a festive parade in your mouth.

Why You’ll Love This King Cake

Classic carnival charm – this cake tastes like a Mardi Gras street party, full of warm spices and buttery richness.
Cinnamon-sweet center – the filling creates those irresistible gooey ribbons that make each bite satisfying.
Soft, enriched dough – the tender, slightly eggy bread is both flaky and chewy, perfect for slicing.
Versatile celebration cake – it dresses up easily with colorful icing and makes a dramatic centerpiece for gatherings.

If your sweet tooth leans toward spiced treats, you might also enjoy the seasonal warmth of my apple cider cupcakes with apple butter filling as another cozy option to bake.

Ingredients for the Cinnamon-Filled King Cake

4 cups all-purpose flour – the structure for this enriched dough; use a spoon-and-level method for accurate measuring.
1 cup granulated sugar – sweetens the dough and helps feed the yeast for a gentle rise.
1/2 cup unsalted butter – adds richness and tender crumb; keep it soft for mixing, not melted.
1 cup whole milk – provides moisture and fat for a soft dough; warm it slightly to help yeast bloom.
3 large eggs – add lift, color, and richness; room temperature eggs incorporate more smoothly.
4 1/2 teaspoons active dry yeast – the leavener that gives the dough its airy texture; proof to ensure it is active.
2 tablespoons ground cinnamon – the aromatic backbone of the filling; use fresh-ground for the best flavor.
1 teaspoon salt – balances sweetness and enhances the other flavors.

For the filling, you will also need softened butter and a cinnamon-sugar mixture, and for the glaze, powdered sugar mixed with milk or cream. I like to have an extra teaspoon of cinnamon on hand if I want a more pronounced swirl.

How to Put It All Together

I always take a breath and put on some music before I start—baking a king cake feels like a ritual. Below are the exact steps to follow; I include little notes after each original direction to help you succeed.

Warm the milk, dissolve yeast with sugar, and let sit until frothy.
- Tip: Milk should be warm to the touch, about 105 to 115 F. If the milk is too hot, it can kill the yeast; too cool and it will take forever to activate. Wait for a bubbly, foamy surface before continuing.
Mix in melted butter, eggs, and gradually add flour until combined. Knead until smooth.
- Note: Mix until the dough is cohesive, then knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. The dough should spring back when gently pressed.
Allow dough to rise in a greased bowl until doubled (about 1-2 hours).
- Suggestion: Cover with a clean towel and place in a warm spot; a slightly warmed oven (turned off) with the light on works well.
Roll out dough, spread softened butter, and sprinkle with cinnamon-sugar mixture.
- I like to roll to about 12 by 18 inches for a wide spiral. Be generous with the butter so the cinnamon-sugar creates those sticky ribbons when you roll it up.
Roll into a log shape and place on a baking sheet; let rise again for 30 minutes.
- Form a gentle log and tuck the ends for a neater presentation. The second rise puffs the layers and prevents a dense center.
Bake at 350°F (175°C) for 25-30 minutes until golden brown.
- Rotate the pan halfway through if your oven has hot spots. The internal temperature should be around 190 F when fully baked.
Cool slightly, then drizzle with icing and decorate.
- Use a simple powdered sugar glaze and sprinkle in purple, green, and gold sugars for a Mardi Gras vibe. If adding a plastic baby for tradition, hide it in the cake after baking or serve it on the side.

If you enjoy layered, spiced desserts, the creamy tang of a carrot cake with cream cheese frosting is another favorite to bake and share.

Pro Tips from My Kitchen

Proof your yeast the right way: if the milk mixture does not get frothy within 10 minutes, start again with new yeast. Active yeast makes all the difference.
Keep the butter soft, not melted: softened butter spreads evenly and creates pockets of richness without making the dough greasy.
Chill before slicing for cleaner cuts: let the cake rest 10 to 15 minutes after glazing so the icing sets and slices hold together.
Add texture with toasted nuts: fold chopped toasted pecans or walnuts into the cinnamon-sugar for a delightful crunch.

Fun Twists to Try

Cream cheese swirl: mix softened cream cheese with a little sugar and cinnamon and spread a ribbon along with the cinnamon sugar for a tangy contrast.
Fruit-kissed version: layer thin apple or pear slices beneath the cinnamon-sugar for a subtle fruity counterpoint.
Pecan praline filling: swap some of the cinnamon-sugar for a chopped praline mixture for Southern charm.
Mini king cakes: shape into small rings to serve as individual pastries at brunch.

How to Present and Enjoy It

Serve your king cake warm so the filling is slightly molten and decadent, and present it on a pretty platter dusted with a light shower of powdered sugar. I love to place it with a pot of strong coffee and a few small bowls of jam and butter so guests can customize each slice. For a festive touch, alternate sprinkles of purple, green, and gold icing sugars across the top. If you’re bringing it to a party, slice it at home and transport it on a flat tray to avoid squashing the glaze. For another bright pairing at gatherings, consider offering mini treats like my carrot cupcakes with honey cream cheese frosting to complement the spice profile.

Keeping Your King Cake Fresh

Room temperature short term: store wrapped in plastic wrap or an airtight container for up to 2 days to keep the crust soft.
Refrigerator for longer life: refrigerate up to 5 days; bring to room temperature or warm gently before serving.
Freezing: slice and wrap individual pieces in plastic and foil, then freeze up to 2 months. Thaw overnight in the fridge and warm briefly before serving.
Reheating: reheat slices in a 300 F oven for 8 to 10 minutes to revive the texture, or zap for short bursts in the microwave, but watch so it does not become soggy.

Quick Answers to Common Questions

Q: Can I make this with instant yeast?
A: Yes, you can substitute instant yeast. Reduce the proofing time slightly and mix the yeast directly with dry ingredients, though I still like a short proof in warm milk to develop flavor.

Q: Is it safe to put the baby in the cake before baking?
A: Many bakers hide the baby after the cake is baked to avoid choking hazards. If you prefer tradition, place it in a slice and advise guests accordingly.

Q: How do I prevent the cinnamon filling from leaking out?
A: Seal the edges well when rolling and tuck the seam under the cake before the second rise. Also avoid overfilling; a thin, even layer works best.

Q: Can I make this dairy-free?
A: Yes, substitute plant-based milk and vegan butter, and use an egg replacer if needed. Texture will differ slightly but flavors remain festive.

Conclusion

This Mardi Gras King Cake with Cinnamon Filling is a crowd-pleasing celebration in loaf form—aromatic, tender, and swirled with comforting cinnamon. I hope the process feels approachable and a little indulgent; baking one of these always brings people to the table with smiles. For more inspiration and a few beautiful takes on king cake traditions, check out this festive King Cake for Mardi Gras, the traditional Mardi Gras King Cake recipe that dives into technique, a rich and easy-to-follow Best Mardi Gras King Cake version, and a playful spin with rolls in King Cake Cinnamon Rolls. Give it a try, invite friends, and let the good times roll.