DM Blog

Ingredients:

2 12 oz. cans of crescent rolls

¼ teaspoon cinnamon

¼ cup butter

seedless strawberry preserves for filling, amount based on personal preference

8 oz. cream cheese

1 cup powdered sugar

½ cup of icing (mix 1 cup of powdered sugar, 1 tablespoon lemon juice and 1 tablespoon of water until smooth)

¾ cup sugar, divided into three parts

yellow, purple and green food coloring

1 plastic baby (try any cake décor or party store)

Directions:

Unroll the entire roll of crescent rolls in one large piece. Using your fingers, press the seams together to give the appearance of one piece of dough.  Mix together your butter and cinnamon and gently spread it over the dough.

Mix together your cream cheese and powdered sugar. Drop spoonfuls of this mixture over the top of the dough. Then add spoonfuls of your fruit preserves in the same manner.

Roll the dough lengthwise being careful to maintain all filling inside. Wrap the baby up in any place when rolling.

Place the rolled up dough on a nonstick baking pan, seam side down. Shape it into a circle and pinch the ends together.

Bake at 350 degrees for 15-20 minutes or until golden brown.

While baking, use the food coloring to dye your sugar.

Once the cake is out of the oven and cool, pour icing over the cake and sprinkle with colored sugar, alternating each color.