Description
This Cinnamon Sugar Cruffin recipe combines the flaky layers of crescent roll dough with a rich buttery cinnamon-sugar coating, baked into individual muffin-sized pastries. Crispy on the outside, soft and layered on the inside, these cruffins are perfect for a sweet breakfast treat or an indulgent snack that’s simple to make with just a few ingredients and minimal prep time.
Ingredients
Scale
Ingredients
- 3 tubes (8 ounces each) refrigerated crescent roll sheets
- 6 tablespoons unsalted butter, softened and divided
- 1 cup (200 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C). Lightly spray a standard 12-cup muffin tin with nonstick cooking spray and set it aside to prepare for baking the cruffins.
- Roll out dough: On a lightly floured surface, unroll each tube of crescent roll dough and gently roll it out into a 12×16-inch rectangle. If using perforated crescent dough, pinch seams well to seal them.
- Butter the dough: Spread 2 tablespoons of softened butter evenly over the entire surface of each dough sheet to ensure a rich buttery flavor and flakiness in the final product.
- Mix cinnamon sugar: In a small bowl, whisk together the granulated sugar and ground cinnamon until fully combined to create the sweet, spiced coating for the cruffins.
- Sprinkle cinnamon sugar: Evenly sprinkle ¼ cup of the cinnamon-sugar mixture on top of each buttered dough sheet, pressing it gently into the dough to help it adhere and infuse flavor.
- Roll dough into logs: Starting from the long edge, tightly roll each dough sheet into a log shape to create multiple layers ready for slicing into portions.
- Cut logs into sections: Cut each dough log in half to create two shorter logs, then cut each shorter log lengthwise into halves, yielding four long sections per dough sheet.
- Repeat for all sheets: Perform the rolling and cutting process with all three dough sheets, resulting in a total of 12 dough sections.
- Shape the cruffins: Take each dough section and carefully roll it up with the layered side facing outward into a cinnamon roll shape, tucking in the ends to secure the spiral.
- Place in muffin tin: Arrange each rolled cruffin section into the prepared muffin tin cups, spacing them evenly.
- Bake the cruffins: Bake the cruffins in the preheated oven for 18 to 20 minutes or until they are puffed up and golden brown on top, indicating they are cooked through and flaky.
- Coat with remaining cinnamon sugar: Immediately after removing the cruffins from the oven, roll each one in the reserved cinnamon sugar mixture to add an extra layer of sweetness and crunch.
Notes
- Make sure to seal the seams of the crescent roll dough well if perforated to prevent the layers from separating.
- Use softened but not melted butter for easier spreading on the dough surface.
- Pressing the cinnamon sugar gently onto the dough helps it stick better and enhances flavor throughout the layers.
- Roll the dough logs tightly to create distinct flaky layers in the final cruffins.
- Check the cruffins a few minutes before the minimum baking time to prevent over-browning, as ovens may vary.
- Serve warm for the best texture and flavor, as cruffins crisp up when cooled.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Pastry
- Method: Baking
- Cuisine: American
