Print

Cinnamon Crescent Muffin Cruffin Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

Cruffins are a delightful hybrid of croissant and muffin, featuring flaky layers of buttery crescent roll dough rolled with cinnamon sugar and baked to golden perfection. This easy-to-make pastry is perfect for breakfast or brunch, offering a sweet, spiced treat with a crisp exterior and tender, layered interior.

Ingredients

Scale

Dough and Butter

  • 3 tubes (8 ounces each) refrigerated crescent roll sheets
  • 6 tablespoons unsalted butter, softened, divided

Cinnamon Sugar Topping

  • 1 cup (200 g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside for later use.
  2. Roll Out Dough: On a lightly floured surface, roll each tube of crescent roll dough into a 12×16-inch rectangle. If using perforated dough sheets, pinch seams firmly to seal to prevent separation during baking.
  3. Butter the Dough: Spread 2 tablespoons of softened unsalted butter evenly over the top of each dough sheet, ensuring full coverage for richness and flakiness.
  4. Make Cinnamon Sugar Mixture: In a small bowl, whisk together granulated sugar and ground cinnamon until well combined.
  5. Sprinkle Cinnamon Sugar: Evenly sprinkle about 1/4 cup of the cinnamon sugar mixture over each buttered dough sheet, gently pressing it into the surface to adhere. Reserve the remaining cinnamon sugar mixture for coating the cruffins after baking.
  6. Roll the Dough into Logs: Starting from the long edge, tightly roll each dough sheet into a log shape, ensuring layers are compressed for defined flaky layers.
  7. Cut the Logs: Cut each log in half, then cut each half lengthwise into two equal strips, creating four sections from each original log. Repeat with all dough sheets to get 12 sections total.
  8. Form the Cruffins: Take each dough section and, with the layered side facing outward, roll it tightly into a cinnamon roll shape, tucking the end piece underneath to secure.
  9. Place in Muffin Tin: Arrange each rolled piece into the prepared muffin tin, filling all 12 cups.
  10. Bake: Bake the cruffins for 18-20 minutes or until they are puffed up and golden brown on top, indicating they are fully cooked and flaky.
  11. Coat with Remaining Cinnamon Sugar: Remove the cruffins from the oven and immediately roll each one in the reserved cinnamon sugar mixture to give a sweet and spicy finish.
  12. Serve and Enjoy: Allow to cool slightly, then serve warm to enjoy their flaky, buttery layers and warm cinnamon sweetness.

Notes

  • For best results, work quickly when rolling and shaping to keep dough layers intact and maintain flakiness.
  • If using perforated dough, make sure to press seams tightly to prevent the rolls from unrolling during baking.
  • Ensure the butter is softened but not melted to spread easily without making the dough soggy.
  • These cruffins are best enjoyed fresh but can be stored in an airtight container for up to two days and warmed before serving.

Keywords: Cruffin recipe, cinnamon roll hybrid, crescent roll pastry, breakfast pastry, cinnamon sugar pastry

Find it online: https://reemcook.com/cinnamon-crescent-muffin-cruffin-recipe/