King Cake Bites

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  • 2 cans of crescent roll dough
  • 1 (8oz) package of cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp lemon juice
  • 2 tsp TexJoy Cinnamon
  • 2 tsp pure cane sugar


  • 1 cup powdered sugar
  • 2 tsp coffee creamer (your choice flavor. We used Real Cream & Milk)
  • 1 tsp TexJoy Vanilla Extract
  • Purple, green, & yellow sprinkles


  1. Preheat oven to 350°F.
  2. Beat cream cheese, 1 cup powder sugar, and lemon juice with mixer until well blended. Place in a ziplock bag. *It helps to use a cup to prevent the bag from slipping or closing when filling.
  3. Separate dough into 8 rectangles; press triangle seams together. *You can do this right on your parchment-lined pan.
  4. Cut a small corner off your filling bag. Pipe cream cheese mixture down middle of each rectangle. *Be sure not to overfill as the next step will be difficult and messy.
  5. Fold each rectangle lengthwise into thirds to enclose filling. (Long edges fold up to cover the filling.)
  6. Mix cinnamon and sugar towel in a small bowl. Sprinkle cinnamon sugar over the filling and pastry.
  7. Cut each piece into 4 squares. Pinch sides closed.
  8. Place seam-sided down on a parchment-lined baking sheet.
  9. Bake 10-15 minutes until golden brown. Cool Slightly.


  1. In a small bowl, mix together 1 cup powdered sugar, 1 tsp TexJoy Vanilla Extract, and 2 tsp coffee creamer until drizzling consistency. *We ended up using about 2 tbsp.
  2. Drizzle on top of cooked king cake bites & sprinkle with purple, green & yellow sprinkles. *You could do strips of these colors or mix them all together in a bowl.
  3. Yields 24 bites
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