Introduction

Cruffins are a delightful hybrid of a croissant and a muffin, offering flaky, buttery layers packed with cinnamon sugar. They make a perfect treat for breakfast or an indulgent snack that’s sure to impress family and friends.

Four cinnamon sugar pastries are placed on a black cooling rack over a white marbled surface. Each pastry has multiple spiral layers with a golden brown color, coated in a fine layer of cinnamon sugar, giving them a textured look. One pastry is torn open, showing soft, flaky inner layers with a light beige color. To the top left, part of a baking tray with more cinnamon sugar pastries is visible, and to the top right, there is a small white bowl filled with cinnamon sugar. A beige and white striped cloth is seen on the left edge of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 teaspoons ground cinnamon
1 ¼ cup granulated sugar

3 tubes crescent roll sheets
9 tablespoons salted butter, softened

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Spray a muffin pan thoroughly with a baking spray that contains flour, such as Baker’s Joy, to ensure easy release.
Step 2: In a medium bowl, combine the ground cinnamon and granulated sugar; set this cinnamon sugar mixture aside.

Step 3: Unroll each tube of crescent roll dough and gently roll it out into a 14 by 10-inch rectangle.
Step 4: Spread 3 tablespoons of the softened salted butter evenly over each dough rectangle.
Step 5: Sprinkle about ¼ cup of the cinnamon sugar mixture evenly over each buttered sheet, spreading it out to cover the surface.

Step 6: Starting from the long side, tightly roll each dough sheet into a log, pulling the dough taut as you go.
Step 7: Cut each rolled log in half to create six shorter logs total. Then, cut each short log lengthwise, exposing the layers inside.
Step 8: Carefully roll each split piece starting at one end, keeping the sliced layers facing upward to form a pinwheel shape. Pinch the exposed end to the side it touches to secure the roll.

Step 9: Place each shaped cruffin into the prepared muffin pan wells. Repeat until you have 12 cruffins.
Step 10: Bake the cruffins for 20 to 25 minutes, or until they are deep golden brown on the edges and fully baked in the center. If the centers look doughy, bake for an additional 1-2 minutes as needed.
Step 11: Immediately after removing from the oven, carefully take the cruffins out of the pan and roll them in the remaining cinnamon sugar mixture while still hot. Avoid letting them cool in the pan, as they will stick and the sugar won’t adhere well.

Step 12: Allow the cruffins to cool for 10 to 15 minutes before serving to enjoy their perfect texture and flavor.

Tips & Variations

Use a non-stick baking spray with flour to prevent sticking and make removal easier.
For extra flavor, add a drizzle of glaze or a dusting of powdered sugar after cooling.

Try swapping salted butter for unsalted butter and adding a pinch of salt to balance the sweetness.
For a twist, sprinkle chopped nuts or chocolate chips along with the cinnamon sugar before rolling.

Storage

Store cruffins in an airtight container at room temperature for up to 2 days to maintain freshness. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 1 month. Reheat in a warm oven for a few minutes to restore flakiness before serving.

How to Serve

The image shows a metal muffin tray with eight cinnamon rolls arranged inside each cup. Each cinnamon roll has multiple visible spiraled layers of dough coated with a golden brown color and dusted generously with white sugar crystals, giving them a sugary texture on top. The rolls have a slightly rough surface and appear soft and fluffy with cracks revealing the cinnamon filling inside the swirls. The tray is placed on a white marbled texture, and a white cloth with thin gray stripes is partially visible on the left side. The entire scene is captured with soft daylight, highlighting the warm tones of the cinnamon rolls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cruffins ahead of time?

Yes, you can prepare the cruffins up to the baking step, refrigerate them for a few hours or overnight, then bake fresh when ready.

What can I use if I don’t have crescent roll sheets?

Puff pastry sheets can be a good substitute, providing similar flaky layers, though the baking time may slightly differ.