Cinnamon Sugar Cruffins Recipe
Introduction
These Cinnamon Sugar Cruffins combine the flaky delight of croissants with the convenient shape of muffins. Coated in buttery cinnamon sugar, they make an easy and impressive breakfast treat perfect for any morning gathering.
Ingredients
- 1 8-ounce can refrigerated crescent roll dough
- ¼ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin thoroughly.
- Step 2: Unroll the crescent dough onto a flat surface, forming 4 rectangles by pressing seams to seal any gaps.
- Step 3: Brush each rectangle generously with the melted butter, then sprinkle evenly with a mixture of cinnamon and sugar.
- Step 4: Roll each rectangle tightly into a log, cut each log in half, then coil each piece into a spiral shape.
- Step 5: Place each spiral carefully into the prepared muffin cups.
- Step 6: Bake in the preheated oven for 12–15 minutes, or until the cruffins turn golden brown.
- Step 7: Once baked, brush the cruffins with additional melted butter and roll them in more cinnamon sugar for a flavorful finish.
Tips & Variations
- For an extra flaky texture, substitute crescent dough with puff pastry.
- Try adding pumpkin spice or a pinch of nutmeg to the cinnamon sugar for a seasonal twist.
Storage
Store leftover cruffins in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 4 days and reheat gently in a warm oven or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make cruffins ahead of time?
Yes, you can prepare the rolled and sliced dough the night before and keep it covered in the fridge. Then bake fresh the next morning for best texture and flavor.
What can I use if I don’t have crescent roll dough?
Puff pastry is a great substitute that adds extra flakiness. Just thaw and handle it the same way as crescent dough for this recipe.
PrintCinnamon Sugar Cruffins Recipe
Cinnamon Sugar Cruffins combine the flaky, buttery texture of croissant dough with the cozy, handheld appeal of muffins, all generously coated in cinnamon sugar. This easy-to-make breakfast treat is perfect for impressing guests or enjoying a special morning indulgence with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 cruffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Cruffin Base
- 1 8-ounce can refrigerated crescent roll dough
- ¼ cup unsalted butter, melted
Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and thoroughly grease a 12-cup muffin tin to prevent sticking during baking.
- Prepare the Dough: Unroll the crescent dough onto a flat surface and separate into 4 rectangles. Press along the seams firmly to seal and create a continuous sheet of dough.
- Add Butter and Cinnamon Sugar: Using a pastry brush, evenly coat each rectangle with the melted butter. Then sprinkle the cinnamon-sugar mixture generously over each rectangle, ensuring an even layer of flavor.
- Shape the Cruffins: Roll each buttered and sugared rectangle into a tight log. Slice each log in half to create spirals of dough, and then coil each piece into a spiral cupcake shape, placing each into the prepared muffin tin cups.
- Bake: Bake the shaped cruffins in the preheated oven for 12 to 15 minutes or until golden brown and puffed.
- Finish with More Butter and Sugar: After removing from the oven, brush the cruffins with additional melted butter and immediately roll or sprinkle more cinnamon sugar over the tops for an extra sweet, glossy finish.
Notes
- For a flakier texture, substitute the crescent roll dough with puff pastry sheets.
- Experiment with spice variations such as pumpkin pie spice or nutmeg for seasonal twists on the cinnamon sugar coating.
Keywords: cinnamon sugar cruffins, breakfast pastry, cinnamon sugar croissant muffins, easy breakfast recipe, baked cruffins
