Description
Enjoy the perfect blend of flaky pastry and moist carrot cake in these Carrot Cake Cruffins, topped with a creamy glaze. Ideal for breakfast or dessert, they offer a delightful treat for any occasion!
Ingredients
Scale
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup whole milk, warmed to about 110°F (43°C)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon baking powder
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- Once the yeast is activated, add the melted butter, granulated sugar, eggs, and vanilla extract. Whisk until well combined.
- In a separate bowl, whisk together the all-purpose flour, salt, ground cinnamon, ground nutmeg, ground ginger, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a dough begins to form.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Add more flour if the dough is too sticky.
- Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- In a medium bowl, combine the finely grated carrots, crushed pineapple, chopped walnuts or pecans (if using), brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and ground ginger.
- Mix until well combined and set aside.
- Once the dough has risen, punch it down to release the air and transfer it back to a floured surface.
- Roll the dough out into a large rectangle, about 1/4 inch thick (approximately 12×18 inches).
- Spread the carrot cake filling evenly over the rolled-out dough, leaving a small border around the edges.
- Starting from one long edge, carefully roll the dough into a tight log.
- Cut the log into 12 equal pieces using a sharp knife or bench scraper.
- Twist each piece slightly and place it upright in a greased muffin tin.
- Cover the muffin tin with a kitchen towel and let the cruffins rise for another 30 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the cruffins for 20-25 minutes or until golden brown.
- Allow them to cool slightly before drizzling with the cream cheese glaze.
- In a bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar, milk, and vanilla extract, mixing until well combined and smooth.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Feel free to customize the filling by adding raisins or coconut for extra flavor.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 90 minutes
- Cook Time: 25 minutes