Here’s a delicious, easy recipe for Hawaiian Carrot Pineapple Crescents 🥐🍍🥕 — sweet, slightly tropical, and perfect for a snack or breakfast!
Ingredients
- 1 can refrigerated crescent roll dough
- ½ cup finely grated carrots (about 1 medium carrot)
- ½ cup crushed pineapple, drained
- 2–3 tbsp brown sugar (adjust to taste)
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Optional: shredded coconut for topping
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare filling:
- In a small bowl, mix grated carrots, drained pineapple, brown sugar, cinnamon, and vanilla.
- Prepare crescents:
- Unroll crescent dough and separate into triangles.
- Spoon 1–2 tsp of the filling onto the wide end of each triangle.
- Roll crescents:
- Roll each triangle from the wide end to the tip, tucking in the filling slightly as you go.
- Place on the baking sheet, tip side down to prevent unrolling.
- Optional topping:
- Sprinkle a little shredded coconut on top for extra tropical flavor.
- Bake:
- Bake 12–15 minutes, until golden brown.
- Let cool slightly before serving.
These are sweet, fruity, and perfect for brunch or dessert.
If you want, I can also give you a glazed version that makes them sticky and extra tropical, like a mini pastry from a bakery.
Do you want me to make that version too?
