Laissez les bons temps rouler—let the good times roll with these braided and buttery, cinnamon filled cakes that are festively decorated with vibrant colors.

History of King Cake: The King Cake tradition is thought to have been brought to New Orleans from France in 1870. A King Cake is an oval-shaped bakery delicacy, crossed between a coffee cake and a French pastry that is as rich in history as it is in flavor. It’s decorated in royal colors of PURPLE which signifies “Justice,” GREEN for “Faith,” and GOLD for “Power.” These colors were chosen to resemble a jeweled crown honoring the Wise Men who visited the Christ Child on Epiphany. In the past such things as coins, beans, pecans, or peas were also hidden in each King Cake. Today, a tiny plastic baby is the common prize. At a party, the King Cake is sliced and served. Each person looks to see if their piece contains the “baby.” If so, then that person is named “King” for a day and bound by custom to host the next party and provide the King Cake.


• ¼ oz of 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 large 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

For the Filling

• 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

• Purple, green and gold sprinkles to decorate over the glaze 


1. In a small glass bowl, stir together yeast, warm water, and sugar and let stand for 5 minutes. The yeast should become foamy and be activated after that time.

2. Add first 4 ingredients in a medium saucepan over low heat or into a microwave safe cup. Heat using the stove or microwave, stirring often until the butter is melted. Remove from heat and allow to cool down.

3. In bowl of a stand mixer with the dough hook attached, add the sour cream mixture, yeast mixture, egg, and half of the flour.

4. 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.

5. 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.

6. Place in a lightly greased bowl and cover with a linen cloth or plastic wrap. Let rise in a warm place (75-78 degrees) for 1 hour or until the dough has doubled in size.

7. After the dough has finished proofing, divide the dough in half.

8. Roll a portion of the dough into a long rectangle (16” in length and 9” wide) using a rolling pin.

9. Spread half of the 1/3 cup butter evenly on the rectangle, leaving a 1-inch border.

10. In a small bowl, combine the sugar and cinnamon and sprinkle half the amount evenly over the butter.

11. Roll the dough from the bottom up and pinch the seam tightly. Do this for each of the halves of dough.

12. Next, form the cake. Place the dough rolls seam down side by side on a baking sheet lined with parchment paper. Pinch one of the ends together 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.

13. Cover and let rise in a warm place again for 20-30 minutes until doubled in size.

14. Preheat oven to 350 degrees F.

15. Bake for 25-35 minutes or until golden brown.

16. After the cake is done baking, allow to cool most of the way.

17. While cake is cooling, use a large bowl to mix the glaze ingredients until smooth and creamy using a hand mixer.

18. Pour glaze evenly over warm cake. Add sprinkles in alternating color bands.

19. Let cool completely and serve.