Mardi Gras season is in full swing, and I couldn't be more excited. Louisiana food is always amazing, but during Mardi Gras, it's even better because king cake. I freaking love king cake, but most places in north Louisiana only serve it during Mardi Gras season. With this recipe, I can act like it's Mardi Gras season year-round.
4 oz. cream cheese
1/2 cup light brown sugar
1/2 tsp. ground cinnamon
2 cans Pillsbury crescent rolls
1 1/2 cups powdered sugar
4 tbsp. 2% milk
1 tsp. pure vanilla extract
1// Preheat oven to 350°F
2// Mix together cream cheese, brown sugar, and cinnamon (if cream cheese is too hard, place in microwave on high for 15 seconds)
3// Place nonstick aluminum foil on a baking sheet
4// Unroll crescent rolls and separate triangles one-by-one. Overlap triangles about a quarter inch with points facing toward the center, forming an oval.
5// Spread the filling around the crescent roll toward the center of the triangles.
6// Optional: Place a small plastic baby randomly in the filling.
7// Fold the outside of each triangle toward the center all the way around the oval then pull the point end of each triangle toward the center, closing the gap.
8// Bake 18-23 minutes or until golden brown. Let cool to room temperature.
9// Mix the powered sugar, milk and vanilla extract until fully mixed.
10// Separate icing into three different bowls.
11// In one bowl, mix in green dye. In a second bowl, mix in yellow dye. In the third bowl, mix in red and blue dye to make purple.
12// Once the cake is cooled to room temperature, cover the cake with each color of icing.
13// Enjoy and celebrate the lovely Mardi Gras season. As per tradition, whoever gets the piece with the baby has to buy (or make!) the next king cake!