Preheat your oven to 350°F.

In the bowl of your stand mixer add the softened cream cheese and granulated sugar. Mix well with the paddle attachment, until creamy.

Unroll the first can of crescent roll dough.

Tear off into four rectangles then crimp the perforated lines down the middle by pinching with your fingers.

Sprinkle each rectangle with a little cinnamon (about ⅛ teaspoon)

Take half of the cream cheese mixture and spoon down the middle of the first rectangle.

Fold the rectangle over the filling, ⅓ of the way over then fold the other side (like an envelope).

Turn that roll over and crimp the edges with your fingers.

Using a sharp knife cut the roll into 3 pieces, crimp any open edges with your fingers and lay seam down on baking sheet lined with parchment paper.

Repeat those steps with the remaining crescent dough - using another baking sheet if you need to.

Bake in the oven for 13-15 minutes.

Remove and allow to cool about 10 minutes on the baking sheet.

While cooling add the powdered sugar to a small bowl and add the milk. Stir well until totally combined and you have a thick glaze.

Spoon over each king cake bite, then apply the sanding sugars.