Cruffins
The ultimate comfort food, Cruffins combine the flaky goodness of croissants with the sweetness of muffins. These easy-to-make pastries are perfect for breakfast or an afternoon snack. Indulge in their warm, buttery layers and delightful cinnamon flavor. Make Cruffins tonight for a treat that will leave everyone wanting more!
Equipment
- Chef Knives
- Cutting Board
- Muffin pan
Ingredients
- 3 8-oz tubes crescent roll dough
- 6 Tbsp butter softened
- 1 cup sugar
- 1 Tbsp ground cinnamon
Instructions
- Preheat your oven to 350ºF. This is a crucial step that allows the Cruffins to bake evenly and achieve that perfect golden-brown color. Meanwhile, prepare a muffin pan by spraying it with nonstick cooking spray and setting it aside.
- In a small bowl, combine 1 cup of sugar and 1 Tbsp of ground cinnamon. Mix them well until they’re evenly blended. The sweet and spicy aroma will fill the air, getting you excited for what’s to come!
- Unroll the tubes of the refrigerated crescent roll dough sheets. Use a rolling pin to roll each can of dough into a 12×16-inch rectangle. This is where the magic happens – the more even your rectangle, the better the layers will form!
- Spread 2 Tbsp of softened butter over each sheet of dough. Make sure to cover every inch, as this will ensure the dough becomes wonderfully flaky.
- Sprinkle 3 to 4 Tbsp of the cinnamon-sugar mixture evenly over the buttered dough sheets. You want to see a nice layer of sweetness without overwhelming the dough.
- Next, starting on the long end of the rectangle, tightly roll it up into a log. The tightness is key for the layers to form beautifully, so take your time with this step.
- Using a sharp knife, cut the log in half, creating two 8-inch logs. Then, slice each short log lengthwise to create four sections of dough. This will give you the 12 equal strips of dough needed to make your Cruffins.
- Take one piece of dough with the layered side facing out and roll it tightly into a roll. Place this roll into your prepared muffin pan. Repeat this process with the remaining 11 sections of dough, filling the muffin pan.
- Now it’s time to bake! Put the muffin pan into the preheated oven and bake for 18 to 20 minutes, or until the Cruffins are golden brown. The delightful aroma will fill your kitchen!
- Once baked, remove the Cruffins from the oven and immediately roll each muffin in the remaining cinnamon-sugar mixture, allowing the sweetness to coat the outside. Let them cool on a wire cooling rack before serving.
Notes
- Tip 1: I use crescent roll sheets. If you are using perforated crescent roll dough, make sure to pinch the seams to seal.
- Tip 2: Can I Make Cruffins with Puff Pastry Sheets? Yes! You can substitute three sheets of puff pastry. Bake at 400ºF for about 25 minutes.
- Tip 3: Can I make Cruffins ahead of time? Yes. You can assemble the rolls and cover the muffin tin with plastic wrap. Store them in the refrigerator overnight. When ready to bake the next day, remove the muffin tin from the fridge 10 to 15 minutes before baking as directed.
- Tip 4: Can Cruffins be frozen? Yes. Bake the muffins and cool completely. Transfer to a freezer bag and store in the freezer for up to 3 months.
- Tip 5: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave.