Description
With fresh key lime in a sweet cream cheese icing and twisted throughout the pastry layers of these Key Lime Cruffins, every bite is full of incredible lime flavor.
Ingredients
Ingredients:
- 3 (8 ounce) tubes crescent roll dough
- 6 tablespoons butter, completely softened
- 6 tablespoons granulated sugar
- 6 tablespoons finely crushed graham cracker crumbs
- 3 tablespoons key lime zest (the zest of about 15 mini key limes)
Icing:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- 2 tablespoons key lime juice
- 2 teaspoons key lime zest
- Pinch of salt
Garnishes:
- 1 tablespoon finely crushed graham cracker crumbs
- 1 tablespoon key lime zest
Instructions
- Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.
- Roll out each sheet of the crescent roll dough until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are blended back together.
- Spread 2 tablespoons of the softened butter onto each of the sheets.
- Sprinkle the top of each of the buttered sheets with 2 tablespoons of the granulated sugar, 2 tablespoons of the graham cracker crumbs and 1 tablespoon of the key lime zest.
- Starting on the long end of the rectangle, roll up the dough tightly into a log. The more rolls you have, the more layers the cruffins will have.
- Cut the dough in half, giving you shorter logs. Then cut each of those logs in half, lengthwise.
- Repeat with the other two sheets. When you’re finished, you should have 12 pieces.
- Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out. Place each rolled piece in the greased muffin pan.
- Bake for about 18-20 minutes, rotating the pan halfway through the baking time.
- Meanwhile, make the icing. Combine the cream cheese and powdered sugar in the bowl of an electric stand mixer fitted with the whisk attachment. Whisk on low speed until just combined and then medium speed until well combined and smooth. Add the milk and key lime juice and whisk until smooth and of drizzling consistency. Add additional milk if the icing is too thick or additional powdered sugar if the icing is too thin. Stir in the key lime zest and a pinch of salt.
- Remove the cruffins from the oven and let set for a few minutes in the pan before removing them from the pan to a cooling rack set over a rimmed baking sheet.
- Drizzle each cruffin generously with the icing. Garnish each cruffin with some graham cracker crumbs and key lime zest, if desired.