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Mini Snickerdoodle Croissant with a Dark side

Prep Time1 hour 15 minutes
Cook Time15 minutes
Total Time1 hour 30 minutes
Servings: 36
Author: Amy Stafford

Ingredients


Dough:

  • 6 ounces package of cream cheese softened
  • 1/2 cup butter softened
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 2/3 cups all-purpose flour
  • Milk


Filling:

  • 1/2 cup pecan chips toasted
  • 3 tablespoons packed brown sugar
  • 3 tablespoon cocoa powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


Dusting:

  • Powdered sugar

Instructions

  • In an electric mixing bowl beat cream cheese and butter on medium speed until blended.
  • Add brown sugar, vanilla and salt. Beat until combined, scrape down sides to blend in any missing ingredients
  • Add flour and mix
  • Divide dough into three equal portions and flatten into disk.
  • Cover with plastic wrap and refrigerate for an hour.
  • Preheat oven to 350 degrees.
  • Toast nuts and cool.
  • In a small bowl combine all filling ingredients and stir.
  • Lightly flour surface and roll each portio of dough into a 9" circle.
  • Lightly brush each round with milk.
  • Sprinkle filling mix evenly over each dough circle, leaving a 1/2" border.
  • Using pizza cutter or sharp knife, cut into to triangular pieces. Roll up only end to tip.
  • Place on cookie sheet lined with parchment 1" apart. Bake for 14-16 minutes, until bottoms are light brown.
  • Place cookie sheets on wire rack to cool. When cool dust with Powdered sugar.