Bundt Crescent King Cake

Preheat grill or oven to 350°F. In a large bowl, mix cream cheese, vanilla extract, sea salt, icing sugar (for filling), and brown sugar together and set aside. Generously spray a 9.5” Bundt pan with nonstick spray. Open crescent rolls and separate triangles. Reserve 4 triangles to the side. Place triangles on the bottom of the Bundt pan, slightly overlapping and coming up the side and middle. Fill the cavity of the pan with the cream cheese mixture, spreading evenly. Place the remaining crescent roll triangles over the mixture and fold down the sides and edges of the triangles to cover completely. Press down on the dough slightly. Bake for 35 minutes until golden brown. Remove from the grill/oven and let rest for 10 minutes, then flip over onto a wire rack or a plate to cool completely. When cooled, tuck a plastic baby under (if using) in one section of the cake so it is hidden. Once the cake has cooled, whisk milk and icing sugar (for glaze) together. Drizzle this glaze over the cake, then sprinkle the gold, green, and purple sanding sugars in alternating patterns.