This post may contain affiliate links. Please read our disclosure policy.
This Mini King Cake is a smaller take on the classic, filled with rich cream cheese, swirled with cinnamon sugar, and topped with a colorful glaze. It’s an easy way to enjoy the flavors of Mardi Gras without making a full-size cake.
As someone from New Orleans, King Cake has always been a Mardi Gras tradition I love. It’s the perfect sweet treat to enjoy with New Orleans classics like Seafood Gumbo, Red Beans and Rice, Jambalaya, or Shrimp Étouffée.
Why You’ll Love This Recipe
- Great for Small Celebrations: This mini King Cake is the perfect size to share with a few friends or family.
- Classic Mardi Gras Flavor: Soft, buttery dough filled with cinnamon sugar and creamy cream cheese, just like a traditional King Cake.
- Festive and Colorful: Topped with icing and Mardi Gras-colored sugar for a bright, celebratory finish.
- Easy to Make: Simple ingredients and step-by-step instructions make this New Orleans favorite approachable.
- A Taste of Tradition: This recipe honors the flavors and history of Mardi Gras, bringing a little Louisiana to your kitchen.
Growing up in New Orleans, King Cake was always part of Mardi Gras. It’s like a giant cinnamon roll, braided and topped with festive colors. The colors of Mardi Gras—purple, green, and gold—each have special meanings: purple for justice, green for faith, and gold for power. King Cakes are traditionally baked throughout the Carnival season, starting on Twelfth Night (January 6). While the classic version is made for large gatherings, this mini version is perfect for smaller celebrations. It has the same soft, cinnamon-swirled dough with a creamy filling—or you can skip the filling for a simpler take.
King Cakes often have a small plastic baby hidden inside, symbolizing luck and tradition. Since they’re usually sold in bulk, I use a large pecan instead—or leave it out altogether.
Ingredients
If you have any ingredients leftover from this small King Cake recipe, check out our Leftover Ingredients Recipe Finder.
Dough Ingredients:
- Milk (warm): Activates the yeast, creating a soft and airy texture in the dough.
- Active Dry Yeast: I use a 1/4-ounce packet, about 2 1/4 teaspoons. It helps the dough rise and creates a light, fluffy texture.
- Sugar: Sweetens the dough and feeds the yeast during activation.
- Butter (melted): Adds richness and flavor.
- Salt: Balances the sweetness and enhances the overall flavor.
- Egg: Provides structure and helps bind the dough.
- Vanilla Extract: Adds warmth and depth to the flavor.
- Lemon Zest: Brightens the dough with a hint of citrus, complementing the sweetness. Orange zest can be used instead.
- All-Purpose Flour: Forms the base of the dough.
- Oil: Used to grease the bowl during rising; avocado oil is my preferred choice for its clean taste, but canola or vegetable oil work just as well.
Cinnamon Sugar Filling Ingredients:
- Sugar: Adds sweetness to the filling.
- Ground Cinnamon: Delivers the warm, aromatic flavor that’s a hallmark of King Cake.
Cream Cheese Filling Ingredients:
- Cream Cheese: Adds a smooth, tangy richness that complements the sweetness of the cake. Use any leftover cream cheese in a mini Italian cream cake or carrot cake cupcakes.
- Powdered Sugar (also called Confectioners’ Sugar or Icing Sugar): Used to sweeten the cream cheese filling. Its fine texture blends smoothly for a creamy consistency.
- Milk: Helps create a smooth texture.
- Lemon Zest (or orange zest): Enhances the filling with a subtle citrus note that brightens the overall flavor.
Glaze Ingredients:
- Powdered Sugar: The base of a sweet and silky glaze.
- Milk: Adjusts the consistency for easy drizzling.
Colored Sugar Ingredients:
- Granulated Sugar: Provides the sparkle and crunch for decorating.
- Food Coloring: Purple, green, and yellow are the traditional Mardi Gras colors. I use Watkins food coloring because it’s free of artificial dyes and made from vegetable juices and spices, offering a natural and cleaner option.
If you have leftover colored sugar, try using it to top a small batch of King Cake Scones.
Recipe Variations
Try these King Cake variations:
- Without Cream Cheese Filling: Leave out the cream cheese filling for a traditional cinnamon-sugar King Cake.
- Gluten-Free: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.
- No Colored Sugar: Skip the colored sugar and use powdered sugar or a simple glaze for a more understated look.
How To Make A King Cake
These step-by-step photos and instructions will guide you through making this mini King Cake with cream cheese filling. Scroll down to the recipe box for exact measurements and full instructions.
- Activate the Yeast: Pour the warm milk into a small bowl, add the yeast and sugar, and stir. Let it sit for 5 minutes until dissolved.
- Mix Butter and Sugar: In the bowl of a stand mixer, stir together the sugar, melted butter, and salt.
- Add the Egg: Stir the egg into the mixture.
- Incorporate Vanilla and Lemon Zest: Add the vanilla extract and lemon zest, stirring to combine.
- Add Yeast Mixture: Pour in the milk and dissolved yeast, mixing well.
- Knead the Dough: Attach the mixing bowl to the stand mixer fitted with a dough hook. Add the flour and mix on low speed until the dough comes together. Increase the speed to medium and knead until the dough pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook, about 3 ½ minutes.
Note: If you don’t have a stand mixer, you can mix the dough in a large bowl using a wooden spoon. Once combined, knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. While it takes more effort, it’s absolutely doable!
- Prepare for Rising: Remove the dough from the bowl. Lightly coat the dough with oil and grease a large mixing bowl with oil as well. Place the dough ball into the bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
- Check the Dough: Remove the plastic wrap from the bowl, the dough should feel soft and slightly springy to the touch, ready to be shaped.
- Knead and Roll: Turn the dough onto a floured surface and knead for about 10 minutes. Roll it into a rectangle, approximately 13×16 inches.
- Add Cinnamon Sugar: Brush the entire surface of the dough with oil. In a small bowl, whisk together sugar and cinnamon, then sprinkle the mixture generously over the dough.
- Fold the Dough: Fold the dough in half lengthwise creating a long rectangle.
- Cut the Dough Into Strips: Use a sharp knife or a pizza cutter to slice the dough into three long strips. Lay the strips side by side for braiding.
- Braid the Dough: Cross the center of the right strand over the middle strand. Next, cross the left strand over the new middle strand. Repeat until the dough is braided to the end.
- Shape the King Cake: Pinch the ends of the braided dough together to seal them, then gently form the braid into a circle.
- Second Rise: Transfer the braided dough onto a parchment-lined baking sheet. Cover and let it rise again until doubled in size, about 1 hour.
- Prepare the Filling: While the dough is resting, use an electric hand mixer to cream together the cream cheese, powdered sugar, milk, and lemon zest until smooth.
- Fill the Piping Bag: Transfer the filling to a piping bag or a zip-top bag with the corner snipped off, making it easy to pipe onto the cake.
- Add the Filling: After the second rise, pipe the filling in a single circle around the top of the dough.
- Bake the King Cake: Preheat the oven to 375°F (190°C). Once preheated, bake the King Cake for 10–12 minutes, or until golden brown. Let the cake cool for about 10 minutes.
- Make the Colored Sugar: Measure out a total of 3/4 cup of sugar. Divide it evenly into three small bowls, with 1/4 cup of sugar in each bowl. Add 5–6 drops of purple food coloring (or a mix of blue and red) to the first bowl, green food coloring to the second, and yellow food coloring to the third. Stir each bowl until the sugar is fully colored and vibrant.
- Make the Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Once the cake has cooled, drizzle the glaze over the top.
- Decorate With Colored Sugar: Sprinkle the colored sugars in alternating sections over the glazed King Cake to complete the festive look.
- Serve: Slice the King Cake and enjoy!
This small King Cake recipe makes about 12 slices. The number of slices will vary depending on how large or small you cut them.
Expert Tips
- Use Warm Milk: Heat the milk to about 105–110°F to activate the yeast without killing it.
- Create a Warm Environment for Rising Dough: If your house is drafty, use your oven as a proofing box. Preheat the oven for 1 minute, turn it off, and place the dough inside. Sometimes, simply turning on the oven light provides enough warmth.
- Let the Dough Rise: Allow enough time for the dough to double in size for the best texture and structure.
Frequently Asked Questions
Absolutely! You can use powdered sugar for a simple finish or sprinkle the cake with natural-colored sugars for a subtle look.
Store leftover King Cake in an airtight container at room temperature or in the refrigerator for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.
Double the ingredient amounts and make a larger King Cake to serve more people.
Enjoy With Other Mardi Gras Favorites
King Cake is a celebration on its own, but it pairs well with classic Louisiana dishes. Bring the spirit of New Orleans to your table with these favorites:
- Chicken Gumbo: A rich, roux-based stew with tender chicken and vegetables.
- Crawfish Etouffee: Crawfish tails simmered in a flavorful, seasoned sauce.
- BBQ Shrimp: Sautéed shrimp in a buttery, garlicky sauce.
- Crawfish Beignets: Crispy fritters packed with seasoned crawfish.
- Bananas Foster: Caramelized bananas flambéed with rum over ice cream.
- Pralines: Sweet, nutty pecan candies with a creamy texture.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this traditional mini King Cake recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Traditional Mini King Cake
Ingredients
For the Dough
- ½ cup milk -warm (about 105–110°F )
- 1 small packet active dry yeast (¼ ounce packet, about 2 ¼ teaspoons)
- 3 tablespoons, plus 2 teaspoons granulated sugar -divided
- ¼ cup salted butter -melted
- ½ teaspoon salt
- 1 large egg
- ¼ teaspoon vanilla extract
- ½ tablespoon lemon zest
- 2 cups all-purpose flour
- 2 tablespoons avocado oil or another neutral oil like vegetable oil or canola oil for greasing the bowl.
For the Cinnamon Sugar Filling
- 3 tablespoons avocado oil or another neutral oil like vegetable oil or canola oil for brushing on the dough.
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Cream Cheese Filling
- 4 ounces cream cheese -room temperature
- 1 ¼ cup powdered sugar -sifted
- 1 tablespoon milk
- ¼ teaspoon lemon zest
For the Colored Sugar
- ¾ cup granulated sugar -divided
- 5-6 drops purple food coloring (or use a mix of blue and red food coloring)
- 5-6 drops green food coloring
- 5-6 drops yellow food coloring
For the Glaze
- ½ cup powdered sugar -sifted
- 1 tablespoon milk
Instructions
- Activate the Yeast: Pour the warm milk into a small bowl, add the yeast and 2 teaspoons of the sugar, and stir. Let it sit for 5 minutes until dissolved.
- Mix Butter and Sugar: In the bowl of a stand mixer, stir together 3 tablespoons of sugar, melted butter, and salt.
- Add the Egg: Stir the egg into the mixture.
- Incorporate Vanilla and Lemon Zest: Add the vanilla extract and lemon zest, stirring to combine.
- Add Yeast Mixture: Pour in the milk and dissolved yeast, mixing well.
- Knead the Dough: Attach the mixing bowl to the stand mixer fitted with a dough hook. Add the flour and mix on low speed until the dough comes together. Increase the speed to medium and knead until the dough pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook, about 3 ½ minutes.
- Prepare for Rising: Remove the dough from the bowl. Lightly coat the dough with oil and grease a large mixing bowl with oil as well. Place the dough ball into the bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
- Knead and Roll: Turn the dough onto a floured surface and knead for about 10 minutes. Roll it into a rectangle, approximately 13×16 inches.
- Make the Cinnamon Sugar Filling: Brush the entire surface of the dough with 2 tablespoons of oil. In a small bowl, whisk together ¼ cup of sugar and 1 teaspoon of cinnamon, then sprinkle the mixture generously over the dough.
- Fold the Dough: Fold the dough in half lengthwise creating a long rectangle.
- Cut the Dough Into Strips: Use a sharp knife or a pizza cutter to slice the dough into three long strips. Lay the strips side by side for braiding.
- Braid the Dough: Cross the center of the right strand over the middle strand. Next, cross the left strand over the new middle strand. Repeat until the dough is braided to the end.
- Shape the King Cake: Pinch the ends of the braided dough together to seal them, then gently form the braid into a circle.
- Second Rise: Transfer the braided dough onto a parchment-lined baking sheet. Cover and let it rise again until doubled in size, about 1 hour.
- Prepare the Cream Cheese Filling: While the dough is resting, use an electric hand mixer to cream together 4 ounces of cream cheese, 1 ¼ cup of powdered sugar, 1 tablespoon of milk, and ¼ teaspoon of lemon zest until smooth.
- Fill the Piping Bag: Transfer the filling to a piping bag or a zip-top bag with the corner snipped off, making it easy to pipe onto the cake.
- Add the Filling: After the second rise, pipe the filling in a single circle around the top of the dough.
- Bake the King Cake: Preheat the oven to 375°F (190°C). Once preheated, bake the King Cake for 10–12 minutes, or until golden brown. Let the cake cool for about 10 minutes.
- Make the Colored Sugar: Measure out a total of 3/4 cup of sugar. Divide it evenly into three small bowls, with 1/4 cup of sugar in each bowl. Add 5–6 drops of purple food coloring (or a mix of blue and red) to the first bowl, green food coloring to the second, and yellow food coloring to the third. Stir each bowl until the sugar is fully colored and vibrant.
- Make the Glaze: In a small bowl, whisk together the ½ cup of powdered sugar and 1 tablespoon of milk until smooth. Once the cake has cooled, drizzle the glaze over the top.
- Decorate With Colored Sugar: Sprinkle the colored sugars in alternating sections over the glazed King Cake to complete the festive look.
- Serve: Slice the King Cake and enjoy!
Notes
- Use Warm Milk: Heat the milk to about 105–110°F to activate the yeast without killing it.
- Create a Warm Environment for Rising Dough: If your house is drafty, use your oven as a proofing box. Preheat the oven for 1 minute, turn it off, and place the dough inside. Sometimes, simply turning on the oven light provides enough warmth.
- Let the Dough Rise: Allow enough time for the dough to double in size for the best texture and structure.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Does the filling just get piped on the outside of the cake not inside ? Just making sure . Can’t wait to try this . Thanks love all of your recipes
Pipe it right on top. Check out the process photos in the post to see how we do it.
OMGosh! Joanie, I can’t thank you enough for this recipe! I’m in Louisiana & cook for one. King Cakes are everywhere this time of year, but are way too large so I must walk away. I must be vigilant as anything I buy, I eat. The whole thing. By myself. 😱😂 I’m so excited to make this! I know it will be awesome, as all your recipes are & I have so many on my regular rotation. I plan to try this in my bread machine & use swerve sweeteners/low fat cream cheese. I may even experiment & try 1/2 recipe to see how that works. Thank you again for the recipe! So happy to enjoy king cake in moderation.
Thank you so much for your sweet comment! I’m thrilled this recipe is just what you were looking for—I completely understand the struggle with larger King Cakes, and I love that this version is perfectly portioned and much more manageable than the traditional size. Your plan to experiment with the bread machine and adjust ingredients sounds fantastic—I’d love to hear how it turns out! Thank you for making my recipes a part of your regular rotation, and I hope this King Cake becomes a new favorite.
Do you happen to have a video on just the putting together part of it? The braiding then filling it part?
Thank you for your question! I don’t have a video, but there are process photos in the recipe post that might help guide you. For the braiding, after rolling out the dough, you’ll spread the cinnamon sugar topping evenly, then fold the dough over lengthwise to form a long rectangle. Next, slice the dough into three strips and lay them side by side for braiding.
To braid, take the right strip and cross it over the middle strip, then take the left strip and cross it over the new middle strip. Repeat this process, alternating right and left, until you reach the end. Pinch the ends of the braided dough to seal them, then carefully shape the braid into a circle and pinch the ends together.
I hope this helps, and I’d love to hear how your King Cake turns out!
Good recipe,