Description

Cinnamon Sugar Cruffins are a delightful blend of croissants and muffins, offering a flaky, buttery texture with a sweet cinnamon-sugar coating. Here’s how you can make them at home:

Ingredients

Units Scale

3 tubes (8 oz each) refrigerated crescent roll dough
6 tbsp unsalted butter, softened
1 cup granulated sugar
1 tbsp ground cinnamon

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Instructions

Prepare the Oven and Muffin Tin:
- Preheat the oven to 350°F (175°C).
- Lightly grease a 12-cup muffin tin with non-stick spray or butter.
Roll Out the Dough:
- On a lightly floured surface, unroll each crescent dough sheet into a flat rectangle.
- Pinch and press the perforated edges to seal the dough into a smooth sheet.
Spread Butter and Cinnamon Sugar:
- Evenly spread 2 tbsp of softened butter over each dough sheet.
- In a small bowl, mix the sugar and cinnamon. Sprinkle about 1/4 cup of the mixture over each buttered dough sheet.
Roll and Slice:
- Roll each dough sheet tightly from the long edge to form a log.
- Cut each log in half, then slice each half lengthwise to create two pieces with the layers exposed.
Form the Cruffins:
- Roll each sliced piece into a spiral shape, keeping the cut sides facing outward to highlight the layers.
- Place each spiral into a prepared muffin cup.
Bake the Cruffins:
- Bake in the preheated oven for 18–20 minutes or until golden brown and puffed.
- Allow the cruffins to cool in the tin for 5 minutes before removing.
Coat with Cinnamon Sugar:
- While still warm, roll each cruffin in the remaining cinnamon-sugar mixture until fully coated.

Notes

For extra sweetness, drizzle with a simple icing made of powdered sugar and milk.
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat gently in the oven before serving.
To make them even flakier, you can use puff pastry instead of crescent roll dough.