A quick king cake made from crescent rolls so you don’t have to worry about making yeast dough from scratch. Frosted in traditional Mardi Gras colors, this cake is as delicious as it is vibrant! This recipe comes to us from Holly Clegg of The Healthy Cooking Blog.
For the cake:
- 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
For the Mardi Gras icing:
- 1 cup confectioner’s sugar
- 1-2 tablespoons skin milk
- ½ teaspoon vanilla extract
- Yellow, green, red and blue food coloring
To make the cake:
Preheat oven to 350 degrees. 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 the seams together.
In a mixing bowl, beat cream cheese, confectioner’s 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 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.
Bake for about 20-25 minutes or until golden brown.
To make the Mardi Gras icing:
In a small bowl, combine sugar, skim milk and vanilla extract. Divide mixture into 3 bowls.
In the first bowl, add a few drops of yellow food coloring. In the second bowl add a few drops of green food coloring. In the third bowl add equal amounts of red and blue food coloring to create purple.
Drizzle icing over baked king cake and enjoy!