Carrot Cake Cruffins

You could use 3 sheets of puff pastry 1 12 boxes thawed according to package instructions to make 12 cruffins. However the baking instructions are a little different. If using a puff pastry sheet follow the instructions for filling rolling and cutting. Place in the prepared muffin tin and bake for 24 minutes at 400F. Notice the baking time and temperature are different when compared to making the cruffins with crescent roll sheets.
Mini Carrot Cake Cruffins
I have had quite a few people ask about making miniature cruffins so I am here to let you know that you can certainly make these into mini carrot cake cruffins. With each sheet of crescent roll dough instead of making 4 cruffins you will make 8 for a total of 24 if using all three sheets of dough. Cut each log in half like the original and then cut in half again for 4 small logs of dough. Cut each small log in half lengthwise for a total of 8. Roll as directed and place into the prepared mini muffin tin. Bake for 18 minutes at 350F. Dont forget about the cream cheese drizzle and more nuts for garnish!
How to Store Carrot Cake Cruffins
Because of the cream cheese frosting store the cruffins in an airtight container in the refrigerator. They will last up to 23 days.
Carrot Cake Cruffins
PREP TIME20MINUTES MINS
COOK TIME20MINUTES MINS
TOTAL TIME40MINUTES MINS
Carrot Cake Cruffins are crescent roll dough rolled up with all of the flavors of carrot cake from the spices to the carrots to candied walnuts. The cruffins are rolled cut and baked in a muffin tin before being coated in more sugar and drizzled with a cream cheese glaze.
Ingredients
3 tubes 8 ounces each refrigerated crescent roll sheets6 tablespoons unsalted butter softened divided¼ cup 50 g granulated sugar1 teaspoon ground cinnamon¼ teaspoon ground nutmeg¾ cup 82 5 g carrots shredded and finely chopped about 1 medium carrot divided¾ 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 softened1 ounce cream cheese softened½ teaspoon vanilla extract¾ cup 94 g confectioners sugar23 tablespoons whole milk or as needed for desired consistency room temperaturecandied walnuts chopped for garnish
Instructions