Introduction

Cruffins are a delightful hybrid between croissants and muffins, offering flaky layers filled with cinnamon sugar. Perfect for breakfast or a sweet snack, these treats combine buttery dough with a warm, comforting spice blend. Let’s dive into making this delicious pastry at home.

Seven cinnamon sugar swirled pastries are arranged on a round black cast iron pan with a handle visible at the bottom right. Each pastry has multiple thin layers spiraled tightly, showing a golden-brown crispy texture with darker browned edges and a dusting of light beige cinnamon sugar on top. The pastries vary slightly in color, showing warm tones from golden yellow to deep brown in the twisted layers. The pan sits on a white marbled texture surface, with a wooden bowl containing cinnamon sugar on the top left and a dark cherry-colored cloth peeking in at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
Step 2: On a lightly floured surface, roll out each tube of crescent roll dough into a 12 by 16-inch rectangle. If your dough is perforated, pinch the seams to seal them.
Step 3: Spread 2 tablespoons of softened butter evenly over each dough sheet.
Step 4: In a small bowl, whisk together the granulated sugar and ground cinnamon until combined.
Step 5: 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 for topping later.
Step 6: Starting at the long edge, tightly roll up each dough sheet into a log.
Step 7: Cut each log in half to create two shorter logs, then cut each shorter log lengthwise in half, giving you four sections per dough sheet.
Step 8: Repeat this process with all three dough sheets; you will end up with 12 sections total.
Step 9: Take one section at a time, keeping the layered side facing out, and roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.
Step 10: Place each rolled section into the prepared muffin tin. Repeat until all 12 cruffins are arranged in the tin.
Step 11: Bake the cruffins for 18-20 minutes or until golden brown and flaky.
Step 12: Remove the cruffins from the oven and immediately roll each one in the reserved cinnamon sugar mixture to coat. Allow to cool slightly before serving. Enjoy!

Tips & Variations

For an extra indulgent treat, drizzle warm cruffins with a simple glaze made from powdered sugar and milk.
If you prefer, substitute cinnamon with pumpkin pie spice or cardamom for a unique flavor twist.
Use cold butter and chill dough rolls briefly if your kitchen is warm to help maintain flaky layers.

Storage

Store leftover cruffins in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 300°F oven for 5-7 minutes to restore crispness. They can also be frozen for up to 1 month; thaw at room temperature and reheat before serving.

How to Serve

Seven cinnamon sugar twisted buns are arranged on a round white plate with a speckled surface, each bun showing multiple golden brown layers twisted in a spiral pattern with a slightly crunchy texture, dusted evenly with fine white sugar. The buns have a warm, toasted color variation from light golden to deeper brown edges, highlighting the layered dough. The plate sits on a white marbled texture, with a wooden round bowl containing more cinnamon sugar placed partially in the top left corner, and a brown cloth napkin folded under the plate's handle at the bottom right. Some scattered sugar granules are visible around the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes! Homemade croissant dough will work beautifully and give an even flakier texture, though it requires more time to prepare.

How do I prevent the cruffins from sticking to the muffin tin?

Make sure to generously spray the muffin tin with nonstick spray or lightly grease it with butter before placing the dough to ensure easy removal after baking.