Easy Crescent Dough King Cake

Name: Easy Crescent Dough King Cake
Prep time: 20 min
Cook time: 25 min
Yield: 12
Cuisine: American,Deep South,
Ingredients: 2 packages (8 ounces each) refrigerated crescent dough sheets; 1/2 package (4 oz) cream cheese softened; 1 1/2 tsps pure vanilla extract divided; 1/2 cup light brown sugar; 2 tsps cinnamon ground; 1 cup confectioners' sugar; 2 tbsps milk; Purple, Yellow and Green colored sugar to garnish

Celebrate the spirit of New Orleans with this quick and easy King Cake recipe! Typically enjoyed on Fat Tuesday, our shortcut version of the festive dessert uses refrigerated crescent dough to cut down prep time so you can keep the good times rolling.

20m

PREP TIME

25m

COOK TIME

243

CALORIES

8

INGREDIENTS

Servings: 12

Ingredients

2 packages (8 ounces each) refrigerated crescent dough sheets
1/2 package (4 ounces) cream cheese, softened
1 1/2 teaspoons McCormick® All Natural Pure Vanilla Extract, divided
1/2 cup light brown sugar
2 teaspoons McCormick® Ground Cinnamon
1 cup confectioners' sugar
2 tablespoons milk
Purple, Yellow and Green colored sugar, to garnish

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 375°F. Line large baking pan with parchment paper. Set aside. Unroll crescent dough as direction on package onto lightly floured surface. Place one sheet direction on top of the other. Roll and stretch into a rectangle about 20 inches long x 12 inches wide.

Test Kitchen Tip: Can’t find crescent sheets? Use crescent roll dough, pinching perforations together to create one large sheet.
2 Beat cream cheese and 1 teaspoon of the vanilla in medium bowl with electric mixer until smooth. Spread mixture evenly over dough. Mix brown sugar and cinnamon in small bowl. Sprinkle evenly over top of cream cheese layer.
3 Roll up dough jelly-roll style, starting with the long side to create a 20-inch long roll. Place seam side down on clean work surface. Cut roll in half lengthwise to create two 20-inch long pieces. Place both pieces, cut side up, side by side. Carefully twist the two pieces together. Transfer to prepared pan, bringing ends together to form a circle and pinching to seal.
4 Bake 20 to 25 minutes or until golden brown. If top begins to brown, tent loosely with foil. Cool completely on pan.
5 Whisk confectioners’ sugar, milk and remaining 1/2 teaspoon vanilla in medium bowl until smooth. Spoon or pour glaze over cake. Decorate with colored sugars. Serve immediately.