• Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
• Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (We used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)
• Spread 2 tablespoons of softened butter evenly over each sheet of dough.
• In a small bowl, whisk together the sugar, cinnamon, and nutmeg.
• Sprinkle a heaping tablespoon of the mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough.
• Top with ¼ cup each of carrots and walnuts.
• Starting on the long end of the dough sheet, tightly roll it up into a log.
• Cut the log in half, creating two shorter logs.
• Cut each of those shorter logs in half lengthwise, giving you four sections of dough.
• Repeat with the remaining two sheets of dough. You will have 12 sections of dough.
• Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.
• Place into the prepared muffin tin. Repeat with the remaining 11 sections.
• Bake for 18-20 minutes, or until golden brown.
• In the last few minutes of baking, add the granulated sugar to a bowl.
• Remove rolls from the oven and immediately roll each cruffin in the sugar.

Cream Cheese Drizzle

• While the cruffins cool slightly, in a medium bowl, mix together the butter, cream cheese, vanilla, confectioners' sugar, and 2 tablespoons milk. Add more milk if necessary to thin the glaze.
• Drizzle the glaze over the warm cruffins.
• Garnish with candied walnuts. Enjoy!