Crescent King Cake

1 can crescent rolls
2 Tbps of unsalted butter, melted
1/2 cup of chopped pecans
1/4 cup of light brown sugar, packed
1/2 teaspoon of vanilla extract
1/2 teaspoon of cinnamon

powdered sugar

almond extract {the secret ingredient}
milk
yellow, green, purple food color gels  NOTE: this is just as good with plain white sugar icing, drizzle or glaze!

sparkling sugar or colored sugars

Unroll crescent rolls and press to seal all perforations.  Mix vanilla in with the melted butter.  Spread butter and vanilla over crescent rolls.  Mix pecans with cinnamon and brown sugar.  Top butter with pecan mixture.  Starting with the long end, roll up jelly roll style and form into a circle.  Pinch edges together.  Bake at 375 for 15-20 minutes (until golden brown).

After the cake has cooled, mix together powdered sugar and milk and almond extract to make an icing. For each color start with 1/8 cup powdered sugar. Add 1 T milk, 1/2 tsp almond extract to a tiny bowl with a few drops of desired food coloring and stir. Once color is mixed add it to the sugar and stir.  Continue to add sugar {up to another 1/8 cup or so} until glaze/icing is the desired consistency. Add more milk if it gets too thick. Top cake with icing and sprinkle with colored sugar.