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🎂 Ingredients
Dough (Shortcut Method):
- 2 cans refrigerated crescent roll dough OR 1 package (450g) thawed sweet bread dough
- 4 tbsp (60g) unsalted butter, melted
- ½ cup (100g) brown sugar
- 1 tbsp cinnamon
- Optional: ½ tsp nutmeg
- Optional: ½ cup chopped pecans or walnuts
Cream Cheese Filling (Optional but traditional):
- 4 oz (115g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- ½ tsp vanilla extract
Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla or almond extract
Decorations:
- Purple, green, and gold sanding sugar or colored sprinkles
- Optional: a plastic baby figurine (hide after baking!)
🧁 Instructions
1. Prepare the Filling (if using)
- Beat cream cheese, sugar, and vanilla until smooth. Set aside.
2. Assemble in One Dish
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Unroll crescent dough and lay pieces overlapping in the pan to cover the bottom. Pinch seams closed.
- Brush with half the melted butter.
- Mix brown sugar and cinnamon. Sprinkle over dough.
- If using, drop spoonfuls of cream cheese mixture evenly over the cinnamon layer.
- Top with chopped nuts if desired.
3. Top Layer
- Unroll and arrange more crescent dough over the filling (doesn’t have to be perfect). Brush with remaining melted butter.
4. Bake
- Bake for 25–30 minutes, or until golden brown and cooked through.
- Let cool for 10 minutes.
🌟 Finish with Glaze & Sprinkles
- Whisk powdered sugar, milk, and extract until smooth.
- Drizzle glaze over warm cake.
- Immediately sprinkle with purple, green, and gold sugar in sections or stripes.
🎉 Optional: Hide the Baby
- If using a plastic baby figurine, insert it underneath after baking and cooling.
✅ Tips:
- Best served slightly warm!
- You can reheat individual pieces in the microwave for 10–15 seconds.
- Store covered at room temp up to 2 days or refrigerate for 4–5 days.
