Description
Cruffins are a delightful hybrid pastry combining the flaky, buttery layers of a croissant with the shape and convenience of a muffin. These cinnamon-sugar coated treats are easy to make with refrigerated crescent roll dough, baked to golden perfection in a muffin tin, resulting in sweet, fluffy, and crispy pastries perfect for breakfast or a snack.
Ingredients
Scale
Pastry
- 3 (8-oz) tubes refrigerated crescent roll dough sheets
- 6 Tbsp butter, softened
Cinnamon Sugar Coating
- 1 cup sugar
- 1 Tbsp ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350ºF (175ºC). Lightly spray a muffin pan with cooking spray to prevent sticking and set it aside.
- Mix Cinnamon Sugar: In a small bowl, combine the white sugar and ground cinnamon thoroughly. Set this mixture aside for later use.
- Roll and Butter the Dough: Unroll each crescent roll sheet. Using a rolling pin, roll each sheet into a 12×16-inch rectangle to create an even surface. Spread 2 tablespoons of softened butter evenly over each dough sheet, then sprinkle 3 to 4 tablespoons of the cinnamon sugar mixture over the buttered dough.
- Shape the Dough Strips: Starting at the long edge of the rectangle, tightly roll up the dough into a log shape. Slice each log in half to create two 8-inch logs. Next, cut each short log lengthwise into 4 sections. Repeat these steps for all three sheets to yield 12 equal dough strips.
- Form the Cruffins: Take one dough strip, keeping the layered side facing out, and roll it tightly into a spiral shape. Place each formed cruffin into the prepared muffin pan, repeating this process until all 12 pieces are in the pan.
- Bake: Bake the cruffins in the preheated oven for 18 to 20 minutes, or until they turn golden brown and flaky on top.
- Coat with Cinnamon Sugar and Cool: Once baked, remove the cruffins from the oven. While still warm, roll each one immediately in the remaining cinnamon sugar mixture to coat thoroughly. Allow them to cool on a wire rack before serving.
Notes
- For best results, ensure the butter used for spreading is softened to room temperature for easier application.
- The cinnamon sugar mixture can be adjusted in sweetness or cinnamon intensity according to taste preferences.
- If crescent roll dough is unavailable, puff pastry sheets can be used as an alternative.
- Make sure to roll the dough tightly to create distinct flaky layers in the final cruffin.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
