Description
This Cinnamon Sugar Cruffin recipe combines the flaky, buttery layers of crescent roll dough with a sweet cinnamon sugar coating for a delightful hybrid pastry. Easy to prepare and perfect for breakfast or a cozy snack, these cruffins are baked in a muffin tin to create individual, golden-brown spirals dusted in cinnamon sugar.
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 aside 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 enhance the 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 a sweet spiced coating.
- 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 for better adherence and flavor infusion.
- Roll dough into logs: Starting from the long edge, tightly roll each dough sheet into a log shape, layering the dough for easy slicing.
- Cut logs into sections: Cut each dough log in half, then cut each half lengthwise into two, producing four long sections per dough sheet.
- Repeat for all sheets: Repeat the rolling and cutting process for all three dough sheets, resulting in a total of 12 dough sections.
- Shape the cruffins: Roll each dough section up with the layered side facing outward into a cinnamon roll shape, tucking the ends to secure the spiral shape.
- Place in muffin tin: Arrange each rolled cruffin into the prepared muffin tin cups, spacing them evenly to allow expansion during baking.
- Bake the cruffins: Bake in the preheated oven for 18 to 20 minutes until puffed and golden brown, ensuring they are cooked through and flaky.
- Coat with remaining cinnamon sugar: Immediately after baking, roll each cruffin in the reserved cinnamon sugar mixture to coat them with an additional sweet and crunchy layer.
Notes
- Ensure the dough is well sealed when rolling to prevent separation during baking.
- You can substitute granulated sugar with superfine sugar for a finer coating.
- Serve warm for the best flavor and texture.
- The cruffins can be stored in an airtight container for up to 2 days; reheat before serving.
- Use room temperature butter for easier spreading.
