Easy Mardi Gras King Cake

Preheat oven to 400 degrees.

Start by separating each cinnamon roll from the containers and set aside the frosting containers. Flour a rolling pin and roll each cinnamon roll out to approx. 3-4 inch rounds. You should now have 16, 3-4 inch rounds. Place 8 of these on a round pizza pan in a circle, overlapping a bit, resembling a wreath. Press the overlapping edges together. You can use a fork dipped in water as a glue if you choose.

Beat together the cream cheese and butter. Add the brown sugar and 1/2 cup of the powdered sugar, the cinnamon, and 1/2 teaspoon of the vanilla extract. Beat well until combined. Drop this mixture by tablespoonful on the cinnamon rounds that have been sealed into a circle, staying as close to the center as possible. Depending on how much filling you use, you may have some left over. Place the dried bean or plastic baby somewhere in the filling.

Place the remaining 8 cinnamon rounds on top of the filling, overlapping and sealing the tops and tucking under to seal the sides. Seal as best you can to avoid the filling leaking out. Once sealed, place in the oven and bake for 17-20 minutes.

While baking, combine 3 cups powdered sugar, 1 1/2 teaspoon of vanilla extract and 6 Tablespoons of milk to form a glaze. Add the milk a tablespoon at a time to get the consistency of glaze that you desire. Then divide the glaze into 3 bowls and add one drop of each of the gel food colorings to each (i.e. you will have one purple, one yellow, and one green). Mix well until you get the depth of color you want.

Let cake cool for a few minutes, then frost with the Pillsbury Frosting that came with the rolls. Drizzle with the purple, yellow, and green glaze and top with sprinkles. Enjoy!

* Raisins and/or nuts can be added to the filling if desired.
* Plastic baby can be found at craft stores or at Mardi Gras stores online.