If you love the flavor of King Cakes but don't like working with yeast, like myself, this is the perfect choice. The gooey cheesecake filling and loads of cinnamon and powdered sugar glaze makes these an amazing sweet little bite.
1/2 pkg (4 oz.) 1/3 less fat cream cheese, softened
1/2 c. powdered sugar
1/2 tsp. lemon juice
2 (8 oz) cans refrigerated crescent rolls, reduced fat
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In an electric mixer, beat the cream cheese, powdered sugar and lemon juice together until well mixed. Unroll the crescent roll onto your work surface. Separate the crescent tubes into 8 rectangles. Sprinkle cinnamon on the insides of each crescent rectangle. Spread approximately a tablespoon of the cream cheese mixture down the middle of each rectangle. Bring both sides, lengthwise, of the dough over on top of the cream cheese. Cut each into 8 small pieces and place on the prepared baking sheet. Bake for 12-14 minutes.
While the king cakes are cooling, combine the glaze ingredients which include 1 cup of powdered sugar with 2 tablespoons of milk together. When the cakes are cooled, drizzle the tops of each with the glaze and sprinkle with green, gold and purple edible glitter (or sprinkles). Let the glaze cool fully before stacking or packing.