Introduction

Cinnamon cruffins are a delightful hybrid of croissants and muffins, offering flaky layers with a sweet cinnamon-sugar coating. This easy recipe uses refrigerated crescent roll dough, making it a quick treat perfect for breakfast or an afternoon snack.

The image shows three cinnamon rolls on a white plate with one roll broken in half, revealing a soft, fluffy inside with visible swirls of cinnamon filling. Each roll has multiple twisted layers of golden-brown dough with darker cinnamon stripes on the surface that create a textured, spiral pattern. In the background, more cinnamon rolls sit on a cooling rack, slightly blurred. The whole scene is set against a white marbled surface, highlighting the warm, inviting colors of the rolls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 (8 ounce) tubes refrigerated crescent roll sheets
6 tablespoons butter, softened and divided
1 cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare a standard muffin pan by spraying it with cooking spray.
Step 2: On a lightly floured surface, roll out each tube of dough into a 12″ x 16″ rectangle. If using regular crescent dough, pinch seams together to seal.
Step 3: Brush 2 tablespoons of softened butter evenly over each sheet of dough.
Step 4: In a small bowl, combine the granulated sugar and ground cinnamon. Sprinkle 1/4 cup of this cinnamon sugar mixture evenly over each dough sheet.
Step 5: Press the sugar mixture gently into the dough using the back of a spoon or your hand. Then, tightly roll up the dough sheet into a log. If the ends are uneven, pat them toward the center to even out the shape.
Step 6: Cut each log in half to create two shorter logs, then cut each shorter log in half lengthwise to make four sections per sheet.
Step 7: Repeat this process with all three dough sheets, resulting in 12 sections total.
Step 8: Take one section at a time and, with the cinnamon-sugar layers facing out, roll it lightly around your finger into a spiral. Gently remove the spiral and form it into a ball. Tuck the end piece into the top to secure it, then place it into the prepared muffin pan.
Step 9: Repeat with all sections until the muffin pan is full.
Step 10: Bake for 18-20 minutes or until the cruffins are golden brown.
Step 11: Remove from the oven and immediately roll each warm cruffin in the remaining cinnamon sugar mixture for extra flavor and sweetness.

Tips & Variations

For a richer flavor, substitute half the butter with melted cream cheese before brushing on the dough.
Try adding chopped nuts or raisins to the cinnamon sugar mixture for added texture.
If you prefer a glaze, drizzle a simple powdered sugar and milk glaze over the baked cruffins instead of rolling them in sugar.

Storage

Store cooled cruffins in an airtight container at room temperature for up to 2 days. To refresh, warm them in a 300°F (150°C) oven for 5 minutes. They can also be frozen for up to 1 month; thaw overnight and reheat before serving.

How to Serve

The image shows several cinnamon rolls with multiple visible layers of dough and cinnamon sugar spiraled tightly, creating a textured and fluffy appearance. The rolls have a light golden-brown color with darker cinnamon spots dusted on top. They are placed on a metal wire cooling rack against a white marbled surface background. The rolls have a slightly uneven, homemade look with some rolls having a more open spiral and others with a more twisted top layer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cruffins without crescent roll dough?

While crescent roll dough is convenient for this recipe, you can use puff pastry or croissant dough for a flakier texture, but preparation times and rolling methods may differ slightly.

How do I keep the cruffins from sticking to the muffin pan?

Be sure to spray the muffin pan thoroughly with a non-stick spray or use paper liners. This helps the delicate cruffins release easily after baking without breaking.