Description
This Cinnamon Sugar Cruffin recipe creates a delightful hybrid of a croissant and muffin, featuring flaky, buttery layers coated in sweet cinnamon sugar. Perfect for breakfast or a sweet snack, these cruffins offer a homemade bakery experience with easy-to-find ingredients and straightforward preparation, baked to golden perfection and rolled in a crunchy cinnamon sugar coating.
Ingredients
Scale
Dough
- 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 to prepare for baking the cruffins.
- 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 a rich buttery flavor and flakiness in the final product.
- Mix cinnamon sugar: In a small bowl, whisk together the granulated sugar and ground cinnamon until fully combined to create the sweet, spiced coating for the cruffins.
- Sprinkle cinnamon sugar: Evenly sprinkle ¼ cup of the cinnamon-sugar mixture on top of each buttered dough sheet, pressing it 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 to create multiple layers ready for slicing into portions.
- 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 a total of 12 dough sections.
- 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 them evenly.
- Bake the cruffins: Bake the cruffins in the preheated oven for 18 to 20 minutes or until they are puffed up and golden brown on top, indicating they are cooked through and flaky.
- Coat with remaining cinnamon sugar: Immediately after removing the cruffins from the oven, roll each one in the reserved cinnamon sugar mixture to add an extra layer of sweetness and crunch.
Notes
- Ensure the butter is softened to room temperature for easy spreading.
- Pinch perforated seams of crescent dough well to prevent the layers from separating during baking.
- Use a light dusting of flour when rolling out dough to avoid sticking, but don’t over-flour.
- For extra richness, you can brush the cruffins with melted butter before coating with cinnamon sugar after baking.
- Store leftovers in an airtight container at room temperature for up to 2 days and reheat briefly to refresh flakiness.
