Happy Mardi Gras, Y’all!
The best part about Mardi Gras season, in my humble opinion, is King Cake! My husband has a February birthday and King Cake is always his birthday cake request. There were several years that we made them from scratch using an Emeril Lagasse recipe from a fancy Cajun cookbook…and waited up half the night for the dough to rise for the 12th time! Ha! Then one day I came across an Emeril recipe for an easy, crescent roll King Cake and I have never looked back! Over the years, I have adapted it and changed up the process a bit so that it is easier to make with kids.
This certainly isn’t in the healthy category, but I do swap out for better ingredients where possible and when the budget allows. I really don’t know how to replace powdered sugar, so we embrace it as a special treat and share with friends and family! Our favorite is strawberry cream cheese, but you can certainly alter it to your liking.
For the cake:
- 2 – 8 ounce cans of crescent rolls (we used Annie’s organic)
- 3 TBS cinnamon
- 3 TBS butter, melted (we like Kerrygold)
- 1/2 cup of pie filling – optional (we used homemade strawberry chia seed jam from My Diary of Us for a nutritional boost!)
- 8 ounces of cream cheese, softened
- 1 cup powdered sugar
- ½ cup icing (see below)
- food coloring or sprinkles or colored sugar (gold, purple, green)
For the icing:
- 1 cup powdered sugar
- 1 TBS water
- 1 TBS lemon juice
- Pre-heat your oven to 350 degrees.
- Roll out crescent roll dough into two big rectangles making sure that it is not too thin. Use your fingers to pinch all the seams together. If you can see through it in some places, double it up and use your fingers to press it back flat.
- Spread melted butter all over the dough. The back of a spoon works great, but this silicone brush is super fun to “paint” with butter if you happen to have one.
- Sprinkle the cinnamon over the melted butter.
- Mix softened cream cheese and powdered sugar together. (I used a simple hand mixer). Drop spoonfuls of the mixture and spread it on top of the dough. It won’t be pretty or perfect!
- If using, spread a thin layer of the pie filling on top of the cinnamon.
- Starting on the long end, carefully roll the dough horizontally with the cream cheese mixture and pie filling inside, ending with the seam side down. Repeat on second rectangle.
- Use your fingers to connect the two pieces to make one big oval.
- Bake at 350 degrees for 15-18 minutes or until the dough is golden brown. If you want to put a King Cake baby in the cake, push it through the bottom of the cake while it’s still warm. Let it cool before decorating.
- For the icing; Combine 1 cup powdered sugar, 1TBS lemon juice, 1 TBS of water. You can put the white icing straight on the cake and use purple, green and yellow sprinkles OR colored granulated sugar to decorate OR you can separate the icing into 3 bowls and use food coloring to color in the icing itself.
Spread the icing on the cake however you would like and enjoy the deliciousness!
I sure hope you enjoy this sweet treat! Lots of love from Louisiana! XO