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King Cake


King Cake

Laissez les bons temps rouler—let the good times roll with this buttery, cinnamon filled cake that is festively decorated with vibrant colors.
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Prep Time: 2 hours 20 minutes
Cook Time: 30 minutes
Servings: 16 servings
Calories: 308kcal



  • 1/4 package active dry yeast
  • ¼ cup warm water
  • ½ Tbsp granulated sugar
  • 8 oz full fat sour cream
  • 2 Tbsp granulated sugar
  • 2 Tbsp unsalted butter
  • ½ teaspoon salt
  • 1 egg, lightly beaten
  • 3 to 3 ½ cups of War Eagle Mill Organic Unbleached Bread Flour or War Eagle Mill Organic Unbleached All-Purpose Flour


  • 1/3 cup unsalted butter softened
  • ½ cup granulated sugar
  • 1 ½ teaspoons ground cinnamon


  • 3 cups powdered sugar
  • 3 Tbsp cream cheese softened butter can also be used
  • 2-4 Tbsp milk
  • 2 Tbsp fresh lemon juice
  • ¼ tsp vanilla extract
  • sprinkles purple, green and gold sprinkles to decorate over the glaze


  • In a small glass bowl, stir together yeast, warm water (105-115 F) and sugar and let stand for 5 minutes. The yeast should become frothy and be activated after that time.
  • Add the sour cream, sugar, butter and salt in a medium saucepan over low heat or into a microwave safe bowl. Heat using the stove or microwave, stirring often until the butter is melted. Remove from heat and allow to cool down.
  • In bowl of a stand mixer with the dough hook attached, add the sour cream mixture, yeast mixture, egg, and half of the flour.
  • Give stir with a spatula and then turn the mixer on medium speed. As the ingredients start to come together, reduce speed to add the remaining flour low and gradually until a soft dough forms.
  • Once the dough forms, lower the speed setting and allow the dough to knead until smooth and elastic (may take up to 10 minutes). The dough should not be sticky or too dry. Is should release from the sides of the bowl.
  • Place in a lightly greased bowl and cover with a linen cloth or plastic wrap. Let rise in a warm place for 1 hour or until the dough has doubled in size.
  • After the dough has finished proofing, divide the dough in half.
  • Roll each portion of the dough into a long rectangle (16” in length and 9” wide) using a rolling pin.
  • Spread the melted butter evenly over each of the rectangles, leaving a 1-inch border.
  • In a small bowl, combine the sugar and cinnamon and sprinkle half the amount evenly over the butter.
  • Roll the dough up from the bottom of the long edge and pinch the seam tightly. Do this for each of the halves of dough. If using a "baby" figurine insert into one of the dough rolls before rolling.
  • Next, form the cake. Place the dough rolls seam side down, side by side on a baking sheet lined with parchment paper. Pinch the ends together at one end of the cake and twist the dough over each other to give a braided look. Bring the ends around to form a ring, ensuring to make a good seal at the seam.
  • Cover and let rise in a warm place again for 20-30 minutes until doubled in size.
  • Preheat oven to 350 degrees F.
  • Bake for 25-35 minutes or until golden brown.
  • After the cake is done baking, allow to cool most of the way.
  • While cake is cooling, use a large bowl to mix the glaze ingredients until smooth and creamy using a hand mixer.
  • Pour glaze evenly over warm cake. Add sprinkles in alternating color bands.
  • Let cool completely and serve.


Serving: 16g | Calories: 308kcal | Carbohydrates: 52g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 92mg | Potassium: 61mg | Fiber: 1g | Sugar: 31g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.3mg

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