King Cake with Cream Cheese Cinnamon Filling
Holly Clegg for Louisiana Cookin
- 2 8-ounce cans reduced-fat crescent rolls
- 4 ounces reduced-fat cream cheese
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 1/3 cup light brown sugar
- 1 tablespoon ground cinnamon
- Mardi Gras Icing, as needed (recipe follows)
Mardi Gras Icing
- 1 cup confectioners’ sugar
- 1 to 2 tablespoons skim milk
- 1/2 teaspoon vanilla extract
- yellow, green, red, and blue food coloring
Preheat oven to 350°F. Coat a 10-inch round pizza pan with nonstick cooking spray. Separate crescent rolls at perforations, into 16 slices. Place slices around prepared pan with points in the center.
About halfway down from points, press seams of individual rolls together to form a joined circle of rolls. In a mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla until creamy. Spread on dough in the center where seams have been pressed together.
In another small bowl, combine butter, brown sugar, and cinnamon with a fork until crumbly. Sprinkle over cream cheese. Fold dough points over filling, then fold bottom of triangle over points, forming a circular roll like a king cake. The filling should be completely covered by the crescent rolls at this point.
Bake for about 20 to 25 minutes or until golden brown. Cool slightly and drizzle with colored Mardi Gras Icing.
Mardi Gras Icing
In a small bowl, combine all ingredients except food coloring. Divide mixture into 3 bowls. In first bowl, add a few drops of yellow food coloring. In second bowl, add a few drops of green food coloring. In third bowl, add equal drops of red and blue food coloring to create purple. Drizzle over baked cake.
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