Cinnamon Sugar Cruffin Recipe

Introduction

The cruffin is a delightful hybrid of a croissant and a muffin, offering flaky layers with a sweet cinnamon twist. This easy recipe transforms crescent roll dough into irresistible, golden treats perfect for breakfast or a cozy snack.

Ingredients

• 3 tubes (8 ounces each) refrigerated crescent roll sheets
• 6 tablespoons unsalted butter, softened, divided
• 1 cup (200 g) granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F and lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
2. Step 2: On a lightly floured surface, roll out each tube of crescent dough into a 12×16-inch rectangle. If using perforated dough, pinch seams to seal.
3. Step 3: Spread 2 tablespoons of softened butter evenly over the surface of each dough sheet.
4. Step 4: In a small bowl, whisk together the sugar and cinnamon until combined.
5. Step 5: Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over each buttered dough sheet, pressing gently so it adheres to the dough. Reserve the remaining mixture for topping.
6. Step 6: Starting at the long edge, roll each dough sheet tightly into a log.
7. Step 7: Cut each log in half to create two shorter logs, then cut each of these logs in half lengthwise, resulting in four sections per dough sheet.
8. Step 8: Repeat this cutting process with all three dough sheets, yielding a total of 12 sections.
9. Step 9: Take one section at a time and roll it up tightly into a cinnamon roll shape, keeping the layers visible and tucking in the dough ends.
10. Step 10: Place each rolled section into the prepared muffin tin, spacing them evenly.
11. Step 11: Bake for 18–20 minutes, or until the cruffins turn golden brown and flaky.
12. Step 12: Remove from the oven and immediately roll each warm cruffin in the reserved cinnamon-sugar mixture for extra sparkle and sweetness. Serve warm and enjoy!

Tips & Variations

• For a richer flavor, brush the dough with melted butter instead of softened butter before adding the cinnamon sugar.
• Try adding a teaspoon of vanilla extract to the cinnamon sugar for an aromatic twist.
• Serve with a drizzle of glaze made from powdered sugar and milk for an extra indulgence.

Storage

Store cruffins in an airtight container at room temperature for up to 2 days. To refresh, warm them in a preheated oven at 300°F for about 5 minutes. For longer storage, freeze cruffins individually wrapped for up to 1 month and thaw at room temperature before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cruffins ahead of time?

Yes, you can prepare the cruffins up to rolling them and store the raw rolls covered in the fridge overnight. Let them come to room temperature before baking.

What if I don’t have crescent roll dough?

You can use store-bought puff pastry sheets as a substitute. The texture will be similar, though slightly crispier.

Cinnamon Sugar Cruffin Recipe

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A Cruffin is a delightful hybrid of a croissant and a muffin, featuring flaky layers of buttery cinnamon-sugar dough baked to golden perfection in a muffin tin. This easy-to-make pastry combines the flakiness of crescent roll dough with the sweet, warm flavors of cinnamon and sugar, creating a perfect breakfast treat or afternoon snack.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 35 minutes
• Yield: 12 cruffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 3 tubes (8 ounces each) refrigerated crescent roll sheets
• 6 tablespoons unsalted butter, softened, divided

Cinnamon Sugar Topping

• 1 cup (200 g) granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat oven and prepare muffin tin: Preheat the oven to 350°F (175°C). Lightly spray a standard 12-cup muffin tin with nonstick cooking spray to prevent sticking.
2. Roll out dough: On a lightly floured work surface, unroll each tube of crescent roll dough and roll it out into a 12×16-inch rectangle. If using perforated dough, pinch seams together to seal the dough.
3. Butter the dough sheets: Evenly spread 2 tablespoons of softened unsalted butter over the surface of each dough sheet.
4. Mix cinnamon sugar: In a small bowl, whisk together granulated sugar and ground cinnamon until well combined.
5. Sprinkle cinnamon sugar on dough: Sprinkle about 1/4 cup of the cinnamon-sugar mixture evenly over each buttered dough sheet, gently pressing it into the dough. Reserve the remaining cinnamon sugar mixture for later.
6. Roll up the dough into logs: Starting from the long edge, tightly roll each dough sheet into a log shape.
7. Cut logs into sections: Cut each log in half lengthwise, then cut each half in half again lengthwise to create four long strips from each log. Repeat with all dough sheets to get 12 strips total.
8. Shape into cruffins: Taking one strip at a time with the layered side facing out, roll it tightly into a spiral resembling a cinnamon roll, tucking in the end piece to seal.
9. Place in muffin tin: Arrange each rolled cruffin into the prepared muffin tin cups, fitting snugly but not overcrowded.
10. Bake: Bake in the preheated oven for 18 to 20 minutes, or until the cruffins are puffed up and golden brown.
11. Roll in remaining cinnamon sugar: Remove the cruffins from the oven and immediately roll each one in the reserved cinnamon-sugar mixture for a sweet, crunchy coating.
12. Serve and enjoy: Let the cruffins cool slightly before serving. Enjoy warm or at room temperature.

Notes

• Use refrigerated crescent roll dough for ease and flaky texture.
• Pressing the cinnamon sugar gently into the dough helps it stick better and adds extra sweetness.
• Rolling tightly ensures layers are distinct and flaky in the final pastry.
• Store any leftovers in an airtight container; they reheat well in a toaster oven or microwave for a few seconds.
• Optional: Add a drizzle of glaze or powdered sugar on top for extra sweetness.

Keywords: Cruffin, Crescent roll recipes, Cinnamon sugar pastry, Hybrid pastries, Easy breakfast pastries