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!
Have you ever celebrated Mardi Gras?