Quick King Cake

Quick King Cake

1 (12 ounce) can crescent rolls
1/4 cup cinnamon
1/4 cup butter
1 (21 ounce) can fruit pie filling
1 (8 ounce) package cream cheese
1 cup powdered sugar
1/2 cup icing (see below)
3/4 cup sugar, divided into 3 parts
food coloring (gold, purple, green)

After opening the can of crescent rolls, unroll in one piece. With
your
fingers, press seams together to form one piece of dough.
Mix together butter and cinnamon, gently spread over the dough.
Mix together cream cheese and powdered sugar. Drop teaspoons over the
top of
the dough. Drop teaspoonfuls of pie filling (cherry, blueberry or
peach)
over the dough as you did the cream cheese.
Starting on the long end, carefully roll the dough, horizontally,
with the
filling and cream cheese inside. Insert plastic baby at any place
within the
dough.
Place on baking pan with the seam side down in a circle, pinching the
ends
together.
Bake at 350 for 15-20 minutes or until golden brown.
While the cake is baking, use the food coloring to dye the sugar.
When cake is cool, pour icing over the top of the cake. Sprinkle with
the
colored sugar, alternating the three colors as you go around the
circle.
For icing: Combine 1 cup of powdered sugar, 1 tbsp lemon juice and 1
tbsp water until smooth