Delicious Cruffins Recipe

Introduction

Cruffins are a delightful hybrid of croissants and muffins, offering flaky layers coated with cinnamon sugar. This easy recipe uses refrigerated crescent roll dough, making it perfect for a quick and impressive breakfast or snack.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with nonstick cooking spray.
2. Step 2: On a lightly floured surface, unroll one tube of crescent roll dough into a rectangle. If the dough is perforated, pinch the seams to seal.
3. Step 3: Spread 2 tablespoons of softened butter evenly over the dough. In a bowl, mix the granulated sugar and ground cinnamon, then sprinkle a generous amount over the buttered dough.
4. Step 4: Starting from the shorter side, tightly roll up the dough into a log. Using a sharp knife, cut the log in half lengthwise to expose the layers. With the cut sides facing outward, roll each half into a spiral and place it into a prepared muffin cup.
5. Step 5: Repeat steps 2 through 4 with the remaining two tubes of crescent roll dough, filling all 12 muffin cups.
6. Step 6: Bake in the preheated oven for 20-25 minutes, or until the cruffins are golden brown and cooked through.
7. Step 7: While the cruffins are still warm, brush them with melted butter and roll them in the remaining cinnamon-sugar mixture until well coated.
8. Step 8: Allow the cruffins to cool slightly before serving. Enjoy them warm or at room temperature.

Tips & Variations

• For extra richness, substitute some of the granulated sugar with brown sugar in the cinnamon mixture.
• Try adding a drizzle of glaze made from powdered sugar and milk once the cruffins are cool for added sweetness.
• Use flavored butter, such as honey butter, to spread on the dough for a unique twist.
• Make mini cruffins using a mini muffin tin for bite-sized treats perfect for parties.

Storage

Store leftover cruffins in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 300°F (150°C) oven for 5-7 minutes until heated through and crispy. Avoid microwaving to maintain their flaky texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade croissant dough instead of crescent roll dough?

Yes, homemade croissant dough can be used for a more authentic flaky texture, but the crescent roll dough offers convenience and a similar result for a quicker recipe.

What if I don’t have a muffin tin?

If you don’t have a muffin tin, you can try baking the rolled dough on a parchment-lined baking sheet shaped into spirals, but they won’t hold the same shape or rise as much as in muffin cups.

Delicious Cruffins Recipe

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★★★★★

4.7 from 130 reviews

These delicious cruffins combine the flaky, buttery texture of croissants with the sweet cinnamon-sugar flavor of muffins. Made with refrigerated crescent roll dough, they are easy to prepare and perfect for breakfast or a sweet snack. Rolled, layered, baked, and coated in cinnamon sugar, they offer a delightful treat with minimal effort.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 cruffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 3 tubes (8 ounces each) refrigerated crescent roll dough

Butter and Cinnamon-Sugar Coating

• 6 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with nonstick cooking spray to prevent sticking.
2. Prepare the Dough: On a lightly floured surface, unroll one tube of crescent roll dough into a rectangle. If the dough has perforations, pinch the seams together to seal them and create one solid sheet.
3. Butter and Sugar: Spread 2 tablespoons of softened butter evenly over the surface of the dough. In a separate bowl, combine the granulated sugar and ground cinnamon, then generously sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
4. Roll and Cut: Starting from the shorter side, tightly roll the dough into a log. Using a sharp knife, slice the log in half lengthwise to reveal the layered interior. With the cut sides facing outward, roll each half into a spiral shape and carefully place each spiral into a prepared muffin cup.
5. Repeat for Remaining Dough: Repeat the buttering, sugar sprinkling, rolling, cutting, and spiraling process with the remaining two tubes of crescent roll dough, filling all 12 muffin cups in your tin.
6. Bake: Bake the cruffins in the preheated oven for 20 to 25 minutes, or until they turn golden brown and are fully cooked through.
7. Coat with Cinnamon-Sugar: While the cruffins are still warm, brush each one with melted butter. Then, generously roll them in the remaining cinnamon-sugar mixture until well coated, adding extra sweetness and flavor.
8. Serve: Allow the cruffins to cool slightly in the pan before serving. Enjoy them warm or at room temperature for the best taste and texture.

Notes

• Make sure to pinch the perforated seams together to avoid spreading during baking.
• For extra crispiness, you can brush the cruffins with melted butter and sprinkle cinnamon sugar once more after baking.
• If you prefer, experiment by adding a filling like cream cheese or chocolate before rolling the dough.
• Store leftover cruffins in an airtight container at room temperature for up to 2 days; reheat in the oven for best texture.

Keywords: cruffins, crescent roll recipe, cinnamon sugar pastries, easy breakfast, baked cinnamon rolls, muffin tin treats