Description
Delicious homemade cruffins made with buttery crescent roll dough, rolled with a cinnamon sugar filling, and baked to golden perfection. These delightful pastries combine the flakiness of croissants with the sweetness of cinnamon rolls, perfect for breakfast or a sweet snack.
Ingredients
Scale
Base Dough
- 3 tubes (8 ounces each) refrigerated crescent roll sheets
- 6 tablespoons unsalted butter, softened, divided
Filling and Topping
- 1 cup (200 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray to prevent sticking and set it aside.
- Roll Out Dough Sheets: On a lightly floured surface, roll each crescent roll sheet into a 12×16-inch rectangle. If using perforated crescent roll dough, be sure to pinch the seams together firmly to seal them.
- Spread Butter: Evenly spread 2 tablespoons of softened unsalted butter over each dough sheet, covering the entire surface.
- Mix Cinnamon Sugar: In a small bowl, whisk together the granulated sugar and ground cinnamon until well combined.
- Sprinkle Filling: Sprinkle ¼ cup of the cinnamon sugar mixture over each buttered dough sheet, gently pressing it onto the dough to adhere. Reserve the remaining cinnamon sugar for topping.
- Roll and Cut Dough: Starting at the long edge, tightly roll each dough sheet into a log. Cut each log in half, then cut each half lengthwise into two sections, resulting in four sections per sheet. Repeat for all three sheets to yield 12 dough sections.
- Shape Cruffins: Take one dough section at a time with the layered side facing outward and roll it tightly into a cinnamon roll shape, tucking in the end piece of dough to secure.
- Place in Muffin Tin: Arrange each rolled cruffin into the prepared muffin tin, ensuring they fit snugly.
- Bake: Bake the cruffins for 20 minutes or until they are golden brown and cooked through.
- Coat with Remaining Cinnamon Sugar: Immediately after removing from the oven, roll each warm cruffin in the remaining cinnamon sugar mixture to coat evenly. Serve warm and enjoy!
Notes
- Using refrigerated crescent roll sheets speeds up the process and makes shaping easier.
- If the dough is perforated, sealing seams prevents filling from leaking during baking.
- For extra richness, you can brush the tops with melted butter before rolling in the cinnamon sugar topping.
- Allow the cruffins to cool slightly before serving to avoid burning your mouth but enjoy them warm for the best texture and flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cruffin
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
