King Cake Cinnamon Rolls (and my favorite spots in New Orleans!)

King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on

These kind cake cinnamon rolls feature a brioche style dough, a brown sugar and cinnamon filling, and are topped with a simple powdered sugar glaze!


For the dough:

  • 3/4 cup lukewarm whole milk
  • 2 large eggs plus 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/3 cup sugar
  • 21/4 teaspoons instant yeast
  • 3/4 teaspoon salt
  • 3 1/4 cups all-purpose flour, with more for flouring surfaces
  • ½ cup unsalted butter, at room temperature

For the filling:

  • 5 tablespoon unsalted butter, melted
  • ¾ cup brown sugar
  • 1 tablespoon cinnamon
  • Pinch of salt

For the icing:

  • 2 cups powdered sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ cup milk, plus more as needed.


To prepare the dough:

  1. In the bowl of a stand mixer, stir to combine the milk, eggs, egg yolk, and vanilla extract. Add the sugar, yeast, and salt, and stir to combine. On low speed with the paddle attachment, add the flour, 1/2 cup at a time, scraping the sides of the bowl as needed. Increase to medium speed (I use speed number 4 on my Kitchen Aid stand mixer) and begin adding the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue beating for an additional 4 minutes. The dough will be soft and slightly sticky. Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot of your kitchen until it has approximately doubled in size, about 1-1/2-2 hours. Once the dough has nearly doubled in size, prepare the filling
  2. To prepare the filling, stir to combine the butter, brown sugar, cinnamon, and salt and set aside. 

To prepare the rolls:

  1. After the first rise, roll the dough out into a 11”x21” rectangle. Use an offset spatula to spread the filling onto the rectangle. Starting with one of the long ends, roll the dough into a tight log and pinch the edges together to seal them shut. Use a sharp chef’s knife to cut 2” pieces out of the log. Lightly grease a muffin tin and place a roll, face-up, into each compartment of the muffin tin. You will end up with about 12 rolls. Lightly over the tops of the dishes with plastic wrap for about a half hour. In the meantime, preheat the oven to 350 degrees Fahrenheit, and when the rolls have risen, remove the plastic and bake in the oven until golden brown, about 20-25 minutes. Allow to cool slightly before stirring together the icing ingredients and drizzling over top. For thinner icing glaze, add an additional tablespoon of milk until desired consistency is reached. Rewarm and enjoy.