Description
Delight in homemade Cruffins made with buttery crescent roll dough layered with a cinnamon-sugar mixture, baked to golden perfection. This easy treat combines the flakiness of croissants with the comforting swirl of cinnamon rolls, perfect for breakfast or a sweet snack.
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 pan. Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray and set aside.
- Roll out dough. Working on a lightly floured work surface, roll out each tube of crescent roll dough to a 12×16-inch rectangle. If using perforated dough, pinch seams to seal.
- Butter the dough. Spread 2 tablespoons of softened butter evenly over each dough sheet.
- Mix cinnamon sugar. In a small bowl, whisk together granulated sugar and ground cinnamon.
- Sprinkle cinnamon sugar. Evenly sprinkle ¼ cup of the cinnamon-sugar mixture over each buttered dough sheet, gently pressing it into the dough. Reserve remaining mixture for topping.
- Roll and cut dough. Starting at the long end, tightly roll each dough sheet into a log. Cut each log in half, then cut each half lengthwise into two sections, yielding four sections per sheet. Repeat for all three sheets for a total of 12 sections.
- Shape cruffins. Working with one dough section at a time, place the layered side facing out and roll tightly into a cinnamon roll shape, tucking the end under.
- Arrange in muffin tin. Place each rolled cruffin into the prepared muffin tin, one per cup, until all 12 are arranged.
- Bake. Bake the cruffins in the preheated oven for 20 minutes or until golden brown.
- Coat with cinnamon sugar. Immediately after baking, roll each cruffin in the reserved cinnamon sugar mixture to coat the exterior.
- Serve. Allow to cool slightly if desired and enjoy fresh as a breakfast or sweet snack.
Notes
- Ensure to pinch the seams well if using perforated crescent dough to prevent filling leakage.
- Use softened butter for easier spreading and better adherence to dough.
- Lightly flour your work surface to prevent sticking when rolling out dough.
- For a richer flavor, you can brush the tops of cruffins with melted butter before baking.
- Store leftover cruffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cruffin
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
