Description
Delight in these homemade Cruffins, a perfect blend of croissant and muffin made with flaky crescent roll dough, buttery cinnamon sugar, and baked to golden perfection. Ideal for breakfast or a sweet snack, these treats offer a crispy, layered texture with a delightful cinnamon kick.
Ingredients
Scale
Dough and Butter
- 3 tubes (8 ounces each) refrigerated crescent roll sheets
- 6 tablespoons unsalted butter, softened, divided
Cinnamon Sugar Mixture
- 1 cup (200 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray and set it aside to ensure easy removal of the cruffins after baking.
- Roll Out Dough: On a lightly floured work surface, unroll each tube of crescent roll dough and gently roll it out into a 12×16-inch rectangle. If using perforated dough, pinch the seams to seal the dough sheet into one piece to prevent filling leakage.
- Butter the Dough: Spread 2 tablespoons of the softened unsalted butter evenly over each rectangle of dough, covering the entire surface to ensure rich flavor and flaky layers.
- Prepare Cinnamon Sugar: In a small bowl, whisk together the granulated sugar and ground cinnamon until well combined to create the cinnamon sugar mixture.
- Add Cinnamon Sugar to Dough: Sprinkle about ¼ cup of the cinnamon sugar mixture evenly over the buttered dough sheets, gently pressing it into the dough to help it stick. Reserve the remaining cinnamon sugar for topping after baking.
- Roll Dough into Logs: Starting at the long edge of the dough sheet, tightly roll it up into a log shape, ensuring a snug roll to create layered swirls inside the cruffin.
- Slice Logs into Sections: Cut each rolled log in half lengthwise, then cut each half into two lengthwise strips, creating four sections per dough sheet. Repeat this process for all three dough sheets to yield twelve sections.
- Shape the Cruffins: Take each section with the layered side facing out and roll it tightly into a cinnamon roll shape, tucking in the dough end to secure. Place each shaped cruffin into the prepared muffin tin cups.
- Bake: Bake the cruffins in the preheated oven for 20 minutes or until they turn golden brown and puffed up, ensuring they are cooked through and flaky.
- Coat with Cinnamon Sugar: Upon removing the cruffins from the oven, immediately roll each one in the remaining cinnamon sugar mixture to coat the outside well for extra sweetness and crunch.
- Serve and Enjoy: Allow cruffins to cool slightly before serving. Enjoy warm or at room temperature as a delightful breakfast treat or snack.
Notes
- If using crescent roll dough with perforations, be sure to pinch seams to prevent filling leakage.
- You can substitute unsalted butter with salted butter if preferred; reduce additional salt in other recipes accordingly.
- For an extra treat, drizzle cream cheese icing over cooled cruffins.
- Ensure the dough is evenly rolled out to create consistent layers and uniform baking.
- Store leftovers in an airtight container for up to 2 days; reheat briefly for best texture.
Nutrition
- Serving Size: 1 cruffin
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
