Description
A heavenly cross between a croissant and a muffin, this cruffin recipe combines flaky layers with cinnamon-sugar goodness for the ultimate sweet treat.
Ingredients
Scale
- 3 tubes (8 oz each) refrigerated crescent roll sheets
- 6 tablespoons unsalted butter, softened, divided
- 1 cup (200 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with nonstick cooking spray and set aside.
- Prepare Dough: On a floured surface, roll out each tube of crescent roll dough into a 12×16-inch rectangle. If using perforated dough, pinch seams to seal.
- Butter the Dough: Spread 2 tablespoons of softened butter evenly over each sheet of dough.
- Add Cinnamon Sugar: In a small bowl, mix the sugar and cinnamon. Sprinkle ¼ cup of the mixture over each buttered dough sheet, pressing gently into the dough. Reserve the remaining cinnamon sugar for topping.
- Roll and Slice: Starting at the long edge, roll each sheet tightly into a log. Cut each log in half, then slice each half lengthwise, creating four sections per log. Repeat with all sheets to yield 12 sections.
- Shape Cruffins: Roll each section with the cut side facing outward into a cinnamon roll shape, tucking the ends. Place into the prepared muffin tin.
- Bake: Bake for 18–20 minutes, or until golden brown and puffed.
- Coat with Cinnamon Sugar: Remove from the oven and immediately roll each cruffin in the reserved cinnamon sugar mixture.
- Serve: Allow to cool slightly and enjoy warm.
Notes
- For a richer flavor, add a pinch of nutmeg to the cinnamon sugar mixture.
- Serve with a drizzle of cream cheese glaze for an indulgent touch.
- Cruffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in the oven for a crisp texture.
Nutrition
- Calories: 245 kcal per cruffin
