Description
Delight in these Cinnamon Sugar Cruffins, a flaky and buttery treat combining the best of croissants and muffins. Made from refrigerated crescent roll dough, generously buttered and coated with a cinnamon-sugar blend, these cruffins bake to golden perfection and are finished with a sweet, crisp cinnamon sugar coating.
Ingredients
Scale
Dough and Butter
- 3 tubes (8 ounces each) refrigerated crescent roll sheets
- 6 tablespoons unsalted butter, softened and divided
Cinnamon Sugar Coating
- 1 cup (200 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C). Lightly spray a standard 12-cup muffin tin with nonstick cooking spray and set it aside.
- Roll out dough: On a lightly floured surface, unroll each tube of crescent roll dough and gently roll it out into a 12×16-inch rectangle. If using perforated crescent dough, pinch seams well to seal them.
- Butter the dough: Spread 2 tablespoons of softened butter evenly over the entire surface of each dough sheet to ensure rich buttery flavor and flakiness.
- Mix cinnamon sugar: In a small bowl, whisk together the granulated sugar and ground cinnamon until fully combined to create the sweet, spiced coating.
- Sprinkle cinnamon sugar: Evenly sprinkle ¼ cup of the cinnamon-sugar mixture on top of each buttered dough sheet, pressing gently into the dough to help it adhere and infuse flavor.
- Roll dough into logs: Starting from the long edge, tightly roll each dough sheet into a log shape creating multiple layers.
- Cut logs into sections: Cut each dough log in half to create two shorter logs, then cut each shorter log lengthwise into halves, yielding four long sections per dough sheet.
- Repeat for all sheets: Perform the rolling and cutting process with all three dough sheets, resulting in 12 dough sections total.
- Shape the cruffins: Take each dough section and carefully roll it up with the layered side facing outward into a cinnamon roll shape, tucking in the ends to secure the spiral.
- Place in muffin tin: Arrange each rolled cruffin section into the prepared muffin tin cups, spacing evenly.
- Bake the cruffins: Bake in the preheated oven for 18 to 20 minutes or until puffed up and golden brown on top indicating they are cooked through and flaky.
- Coat with remaining cinnamon sugar: Immediately after removing from oven, roll each cruffin in the reserved cinnamon sugar mixture for extra sweetness and crunch.
Notes
- Make sure to pinch the seams of perforated crescent dough to prevent filling leakage.
- Butter should be softened for easy spreading but not melted.
- Use a light dusting of flour while rolling out dough to prevent sticking.
- Serve the cruffins warm for the best texture and flavor.
- Leftover cruffins can be stored in an airtight container and warmed before serving.
