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Easy Cinnamon Cruffins Recipe

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★★★★★

4.8 from 133 reviews

These Easy Cinnamon Cruffins combine the flaky layers of croissants with the shape and convenience of muffins. Made with refrigerated crescent roll dough, cinnamon sugar, and butter, they are a delicious, quick treat perfect for breakfast or dessert. Crispy on the outside, tender and buttery on the inside, these cruffins are baked in a muffin tin for an impressive presentation and easy serving.

Ingredients

Scale

Dough and Butter

  • 3 (8 ounce) tubes refrigerated crescent roll sheets
  • 6 Tablespoons butter, softened, divided

Cinnamon Sugar Mixture

  • 1 cup granulated sugar
  • 1 Tablespoon ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a standard muffin pan by spraying it with cooking spray to prevent sticking.
  2. Roll Out Dough: On a lightly floured surface, roll out each tube of crescent dough into a 12″ by 16″ rectangle. If using regular crescent rolls, be sure to pinch the seams tightly so the dough holds together when rolled.
  3. Butter the Dough: Evenly brush 2 tablespoons of softened butter over each dough sheet to add richness and help the cinnamon sugar stick.
  4. Make Cinnamon Sugar: In a small bowl, mix together the granulated sugar and ground cinnamon until combined well.
  5. Sprinkle Cinnamon Sugar: Sprinkle about 1/4 cup of the cinnamon sugar mixture evenly over each sheet of buttered dough. Press the sugar firmly into the dough with the back of a spoon or your hand to help it adhere.
  6. Roll the Dough: Tightly roll each dough sheet into a log shape, making sure the ends are even by gently pushing or patting them toward the center.
  7. Cut the Logs: Cut each rolled log in half lengthwise to make two shorter logs. Then cut each of those halves in half lengthwise, creating four sections per dough sheet. Repeat this with all three dough sheets, ending with 12 total sections.
  8. Shape Cruffins: Take one dough section at a time, roll it lightly around your finger into a spiral shape, then carefully slide it off and tuck the end piece underneath to form a ball. Place each ball into the prepared muffin tin with the layered spiral side facing outward.
  9. Bake: Bake the cruffins in the preheated oven for 18 to 20 minutes or until they turn golden brown and crispy on top.
  10. Coat with Cinnamon Sugar: Remove the cruffins from the oven and while still warm, roll each one in the remaining cinnamon sugar mixture for extra sweetness and crunch.

Notes

  • You can use regular crescent roll dough but make sure to seal the seams well to avoid unrolling during baking.
  • Serve warm for the best texture and flavor.
  • These can be stored in an airtight container at room temperature for up to 2 days and reheated gently before serving.
  • For a richer flavor, try using salted butter and reduce added salt in other dishes served alongside.
  • If you want a glaze, drizzle a simple powdered sugar glaze over cooled cruffins.

Keywords: Cruffins, Cinnamon, Crescent Roll, Breakfast Pastry, Easy Baking, Cinnamon Sugar Pastry

Find it online: https://bakedbylisa.com/easy-cinnamon-cruffins-recipe/