CRESCENT KING CAKE
Ingredients
- 1 can 8, crescent rolls
- 2 Tbsp unsalted butter melted
- 1/2 cup chopped pecans
- 1/4 cup light brown sugar packed
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- powdered sugar
- almond extract {the secret ingredient}
- milk
- yellow, green, purple food color gels
- sparkling sugar or colored sugars
Instructions
- Unroll crescent rolls and press to seal all perforations.
- Mix vanilla in with the melted butter. Spread butter and vanilla over crescent rolls.
- Mix pecans with cinnamon and brown sugar. Top butter with pecan mixture.
- Starting with the long end, roll up jelly roll style and form into a circle. Pinch edges together. Bake at 375 for 15-20 minutes (until golden brown).
- After the cake has cooled, mix together powdered sugar and milk and almond extract to make an icing.
- For each color start with 1/8 cup powdered sugar. Add 1 T milk, 1/2 tsp almond extract to a tiny bowl with a few drops of desired food coloring and stir. Once color is mixed add it to the sugar and stir. Continue to add sugar {up to another 1/8 cup or so} until glaze/icing is the desired consistency. Add more milk if it gets too thick.
- Top cake with icing and sprinkle with colored sugar.
Notes
this is just as good with plain white sugar icing, drizzle or glaze!