If you are looking for a delightful treat that combines the best of pastry and classic carrot cake flavors, then you need to try this Carrot Cake Cruffins Recipe. These irresistible cruffins boast layers of buttery crescent dough infused with cinnamon, nutmeg, freshly shredded carrots, and crunchy candied walnuts. Topped with a luscious cream cheese glaze and a sprinkle of nuts, they deliver the perfect balance of sweet, spicy, and nutty in every bite. Whether you want a brunch centerpiece or an indulgent snack, these Carrot Cake Cruffins are absolutely unforgettable and surprisingly simple to make!
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Carrot Cake Cruffins Recipe. Each element, from the crescent roll dough to the spices and garnishes, plays an essential role in creating the cake’s texture, flavor, and rich color. The combination is both simple and thoughtfully balanced.
- Refrigerated crescent roll sheets (3 tubes, 8 ounces each): These provide the flaky, buttery layers that form the cruffin’s base.
- Unsalted butter (6 tablespoons softened, plus ¼ cup softened): Adds moisture and richness to both the dough and the glaze.
- Granulated sugar (¼ cup and ½ cup): Provides sweetness for the dough and a crispy sugar coat after baking.
- Ground cinnamon (1 teaspoon): Brings warm, comforting spice that pairs beautifully with the carrots.
- Ground nutmeg (¼ teaspoon): Adds a subtle depth and aromatic quality to the spice blend.
- Shredded and finely chopped carrots (¾ cup, about 1 medium carrot, divided): Offers natural sweetness, moisture, and bright color.
- Candied walnuts (¾ cup finely chopped, plus extra for garnish): Provides delightful crunch and sweet nuttiness throughout and atop the cruffins.
- Cream cheese (1 ounce softened): Key to the creamy, tangy glaze that ties all the flavors together.
- Vanilla extract (½ teaspoon): Lifts the glaze’s flavor with its sweet floral notes.
- Confectioners’ sugar (¾ cup): Helps create a smooth, sweet cream cheese glaze.
- Whole milk (2–3 tablespoons): Adjusts the glaze’s consistency to perfectly silky drizzling texture.
How to Make Carrot Cake Cruffins Recipe
Step 1: Preheat Oven and Prepare Muffin Tin
Start by heating your oven to 350°F and lightly spraying a standard 12-cup muffin tin with nonstick spray. Getting your baking equipment ready upfront makes the assembly and baking process smooth and stress-free.
Step 2: Roll Out the Dough
On a lightly floured surface, unroll each crescent roll sheet into a 12×16-inch rectangle. If the dough has perforations, pinch the seams shut to create a solid dough sheet. This step is crucial because it allows for even spreading of butter and filling, and ensures your layers hold together during rolling.
Step 3: Spread Butter and Sprinkle Spices
Use 2 tablespoons of softened butter to coat each dough sheet evenly. Then whisk together the sugar, cinnamon, and nutmeg in a small bowl. Sprinkle a heaping tablespoon of this spice mixture over the buttered dough, gently pressing it in to combine those warm, cozy flavors directly into the dough layers.
Step 4: Add Carrots and Walnuts
Distribute ¼ cup each of shredded carrots and finely chopped candied walnuts over the spiced dough. These ingredients bring texture, sweetness, and crunch that spark the classic carrot cake taste throughout the cruffin layers.
Step 5: Roll and Cut the Dough
Beginning at the long edge, roll the dough tightly into a log. Cut each log in half, then cut each half lengthwise in two, forming four long strips per sheet. Repeat with remaining sheets to yield 12 dough sections. This method creates the signature layers and spirals that make cruffins so stunning.
Step 6: Shape and Place in Muffin Tin
Take each dough strip and roll it into a cinnamon roll shape with the layered side facing out, tucking the end underneath. Nestle each rolled cruffin into the prepared muffin tin. This shaping locks in the filling and ensures even rising and baking.
Step 7: Bake and Sugar Coat
Bake the cruffins for 18–20 minutes or until golden and puffed. Just before removing the pan, place granulated sugar in a bowl. Once out of the oven, immediately roll each warm cruffin in sugar to create a crispy, sweet outer layer that contrasts perfectly with the soft interior.
Step 8: Prepare Cream Cheese Drizzle and Garnish
While the cruffins cool slightly, whisk together softened butter, cream cheese, vanilla, confectioners’ sugar, and 2 tablespoons of whole milk. Add more milk if needed until the glaze is smooth and pourable. Drizzle over the warm cruffins, then garnish generously with chopped candied walnuts for the final indulgent touch.
How to Serve Carrot Cake Cruffins Recipe
Garnishes
The beautifully rich cream cheese drizzle paired with crunchy candied walnuts is all you need to garnish these cruffins. If you want to add a fresh note, a light dusting of cinnamon or a few carrot curls can enhance the presentation and flavor.
Side Dishes
Serve your Carrot Cake Cruffins alongside a cup of freshly brewed coffee or chai tea for a complete indulgent treat. They also pair wonderfully with a simple fruit salad or yogurt if you want to balance the sweetness.
Creative Ways to Present
For special occasions, arrange the cruffins on a cake stand and sprinkle edible flowers or extra walnuts around them. You can also serve the cream cheese drizzle on the side so your guests can add as much as they like. The layered spiral shape makes every cruffin a little masterpiece perfect to share.
Make Ahead and Storage
Storing Leftovers
Keep leftover Carrot Cake Cruffins covered at room temperature in an airtight container for up to 2 days. This preserves their softness and flavor without drying out the delicate layers.
Freezing
You can freeze fully cooled cruffins in a sealed container or freezer bag for up to 1 month. Wrap them individually in plastic wrap first if you want to prevent freezer burn and keep the glaze intact.
Reheating
To reheat, warm cruffins in a 300°F oven for 5–7 minutes or until heated through. Avoid microwaving to prevent sogginess, and consider adding a fresh drizzle of cream cheese glaze for that just-made extra touch.
FAQs
Can I use homemade dough instead of crescent roll sheets?
Absolutely! While crescent roll sheets simplify the process, homemade puff pastry or laminated dough will also work wonderfully, lending even more buttery flakiness to your Carrot Cake Cruffins.
Is there a vegan version of this recipe?
You can create a vegan version by using plant-based crescent dough, vegan butter, and substituting cream cheese with a dairy-free alternative. Adjust sweetness and milk accordingly to maintain texture and flavor.
How long do these cruffins stay fresh?
Stored properly, cruffins are best enjoyed within 2 days at room temperature. Refrigeration can extend freshness to about 4 days but may slightly affect texture.
Can I make the cream cheese glaze ahead of time?
Yes, you can prepare the glaze a few hours in advance and keep it in the refrigerator. Just bring it to room temperature and whisk to the right consistency before drizzling over the cruffins.
What makes cruffins different from regular cinnamon rolls?
Cruffins use crescent roll or laminated dough instead of classic roll dough, creating extra layers of flaky, buttery texture that sets them apart from the soft, doughy cinnamon rolls.
Final Thoughts
This Carrot Cake Cruffins Recipe is one of those joyful creations that combines familiar flavors in a fun, new way. The crunch, spice, and cream cheese finish will make you fall in love at first bite. Give it a try — I promise it will become a cherished favorite for breakfast, dessert, or anytime you want to treat yourself!
Print
Carrot Cake Cruffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Description
Carrot Cake Cruffins combine the flaky, buttery texture of crescent roll dough with the sweet, warmly spiced flavors of classic carrot cake. These delightful pastries are rolled with cinnamon, nutmeg, shredded carrots, and candied walnuts, baked to golden perfection, then coated in sugar and drizzled with a smooth cream cheese glaze for an indulgent treat perfect for breakfast or dessert.
Ingredients
Dough and Filling
- 3 tubes (8 ounces each) refrigerated crescent roll sheets
- 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
Glaze
- ½ cup (100 g) granulated sugar
- 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)
Garnish
- Candied walnuts, chopped for garnish
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C). Lightly spray a standard 12-cup muffin tin with nonstick cooking spray and set aside.
- Roll out dough: On a lightly floured work surface, roll out each tube of crescent roll dough into a 12×16-inch rectangle. If your dough has perforated seams, pinch them together to seal.
- Spread butter on dough: Evenly spread 2 tablespoons of softened butter over the surface of each dough rectangle.
- Mix sugar and spices: In a small bowl, whisk together ¼ cup granulated sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg until combined.
- Sprinkle sugar-spice mixture: Evenly sprinkle a heaping tablespoon of the sugar and spice mixture over the buttered dough, gently pressing it into the dough.
- Add carrots and walnuts: Distribute ¼ cup of the shredded and chopped carrots and ¼ cup of the finely chopped candied walnuts evenly over each dough sheet.
- Roll up dough: Starting from the long edge, tightly roll the dough into a log shape.
- Cut the logs: Cut each log in half to create two shorter logs, then cut each of those halves lengthwise to yield four sections of dough per sheet.
- Repeat for all sheets: Repeat the rolling and cutting process with the remaining two sheets to have a total of 12 dough sections.
- Form cruffins: Working with one dough section at a time, tightly roll it into a cinnamon roll shape with the layered side facing out, tucking the end piece underneath to secure.
- Place in muffin tin and bake: Place each cruffin into the prepared muffin tin cups. Bake for 18 to 20 minutes or until golden brown.
- Prepare sugar coating: While the cruffins are baking, place ½ cup granulated sugar into a bowl.
- Coat cruffins with sugar: As soon as the cruffins come out of the oven, roll each one immediately in the granulated sugar for a sweet crust.
- Make cream cheese glaze: In a medium bowl, combine ¼ cup softened butter, 1 ounce softened cream cheese, ½ teaspoon vanilla extract, ¾ cup confectioners’ sugar, and 2 tablespoons whole milk. Mix until smooth, adding more milk if necessary to reach a drizzle-able consistency.
- Drizzle glaze: While the cruffins are still warm, drizzle the cream cheese glaze generously over each one.
- Garnish and serve: Top each glazed cruffin with chopped candied walnuts. Enjoy warm or at room temperature!
Notes
- Be sure to pinch the perforated seams of the crescent dough tightly to prevent filling leakage.
- Use finely chopped carrots and walnuts to ensure even distribution and ease of rolling.
- Rolling the dough tightly helps maintain the layers and spiral shape of the cruffins.
- The cream cheese glaze is best applied while the cruffins are warm for easier spreading and absorption.
- You can store leftover cruffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- To reheat, warm in a 350°F oven for 5-7 minutes to refresh flakiness.
