King Cake Done Easy....and Delicious

Last year the leadership team decided to serve king cake via a cart in the hall (someone had given me a bunch of beads that we wanted to pass out, and the ideas was born).  The thing about a king cake is it can be kind of dry....at least in North Texas.  So, the counselor and I found this recipe for an easy sounding cake and let me tell you, not only was in easy to throw together, we had so many people stop us and tell us how delicious and moist it was...this happened over and over again, so I'm not the only one who took this ever important poll.  The original recipe is from plainchicken, we only made one change-we bought additional icing to throw on top.

Ingredients
2 cans (12.4 oz) of canned cinnamon rolls, 8 oz pkg cream cheese (softened), 2/3 c. sugar, 2 eggs, 1 t. vanilla, 1 c. milk, purple, green, and yellow sprinkles, cream cheese icing (if you want)

Instructions:
1. Preheat oven to 375 and grease a 9x13 pan.
2.  Cut each roll into 1/4s.  Place in the bottom of the pan.  Set the icing aside.
3.  Beat cream cheese and sugar.  DON'T skip this step or you will get a strange beaded consistency that will taste well, but look strange.
4.  Add egg and vanilla and mix well.  Pour over the cinnamon roll pieces.
5.  Bake 35 minutes.  Let cook 5 minutes and then pour icing over the top.  We added about half a can of additional cream cheese frosting from a jar.  Sprinkle and serve.