If you love the flavors of carrot cake and the flaky, buttery goodness of croissants, then these Carrot Cake Cruffins are the perfect dessert for you. Combining the best of both worlds, these cruffins are made with crescent roll dough, filled with a sweet carrot and walnut mixture, and finished with a luscious cream cheese drizzle. Perfect for brunch, a special occasion, or simply as an indulgent treat, these cruffins are sure to impress with their unique flavor and delightful texture.
Ingredients:
Cruffins:
- 3 packages (8 ounces each) of refrigerated crescent roll dough
- 6 tablespoons unsalted butter, softened, divided
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup (82.5 g) carrots, shredded and finely chopped (about 1 medium carrot), divided
- ¾ cup (88 g) candied walnuts, finely chopped, divided
Topping:
- ½ cup (100 g) granulated sugar
Cream Cheese Drizzle:
- ¼ cup (½ stick, 57 g) unsalted butter, softened
- 1 ounce cream cheese, softened
- ½ teaspoon vanilla extract
- ¾ cup (94 g) confectioners’ sugar
- 2-3 tablespoons whole milk, room temperature (or as needed for desired consistency)
- Candied walnuts, chopped for garnish
Instructions:
- Get the Oven Ready: Set your oven to 375°F (190°C). Lightly grease a muffin tin or line it with paper cups.
- Prepare the Dough: Open the crescent roll tubes and unroll the dough on a lightly floured surface. Spread each sheet flat, pinching the perforations together to create a seamless sheet if necessary.
- Add the Filling: Spread 2 tablespoons of softened butter evenly over the surface of each dough sheet. In a small bowl, combine granulated sugar, cinnamon, and nutmeg. Evenly distribute this mixture over the dough that has been buttered. Next, sprinkle the shredded carrots and chopped candied walnuts evenly over each sheet, reserving a small amount of carrots and walnuts for garnish.
- Roll and Slice: Starting from one short end, tightly roll up each dough sheet into a log. Slice each log into 3 equal pieces, giving you 9 pieces in total.
- Form the Cruffins: Place each sliced piece into the prepared muffin tin, with the cut side facing up. Press down gently to fit the dough into the muffin cups. Bake in the preheated oven for 18-22 minutes, or until the cruffins are golden brown and fully baked.
- Prepare the Topping: While the cruffins are baking, place the ½ cup of granulated sugar in a small bowl. As soon as the cruffins come out of the oven, roll each cruffin in the sugar while still warm, coating all sides. Set aside to cool slightly.
- Make the Cream Cheese Drizzle: In a medium bowl, beat together the softened butter, cream cheese, and vanilla extract until smooth. Gradually add the confectioners’ sugar, mixing until combined. Add the milk, one tablespoon at a time, until the drizzle reaches your desired consistency.
- Garnish and Serve: Drizzle the cream cheese mixture generously over each cruffin. Sprinkle the reserved carrots and candied walnuts on top for garnish. Serve warm or at room temperature.
Conclusion:
These Carrot Cake Cruffins are a delightful and creative way to enjoy the classic flavors of carrot cake in a fun, handheld form. The combination of spiced carrots, crunchy walnuts, and sweet cream cheese drizzle makes these cruffins truly irresistible. Perfect for any occasion, they bring together the comforting flavors of a traditional dessert with the convenience and flakiness of a pastry. Enjoy these sweet treats with a cup of coffee or tea for a truly satisfying indulgence!