Description
Delight in these irresistible Cinnamon Sugar Cruffins, a flaky and buttery treat made from refrigerated crescent roll dough. Rolled with a sweet cinnamon sugar mixture and baked to golden perfection in a muffin tin, these cruffins offer a perfect blend of crisp layers and warm spice, ideal for breakfast or a cozy snack.
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 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 rich buttery flavor and flakiness.
- Mix cinnamon sugar: In a small bowl, whisk together the granulated sugar and ground cinnamon until fully combined.
- Sprinkle cinnamon sugar: Evenly sprinkle ¼ cup of the cinnamon-sugar mixture over each buttered dough sheet, pressing it gently into the dough to help it adhere.
- Roll dough into logs: Starting from the long edge, tightly roll each dough sheet into a log shape creating layered spirals.
- Cut logs into sections: Cut each dough log in half, then cut each half 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: Roll each dough section into a cinnamon roll shape with the layered side facing outward, 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 in the preheated oven for 18 to 20 minutes until puffed and golden brown, indicating they are cooked through and flaky.
- Coat with remaining cinnamon sugar: Immediately after baking, roll each cruffin in the remaining cinnamon sugar mixture to add an extra layer of sweet crunch.
Notes
- Be sure to pinch the seams tightly if using perforated crescent dough to prevent filling leakage during baking.
- Softened butter should be spread evenly to ensure consistent flakiness and flavor.
- Pressing cinnamon sugar into the dough before rolling helps infuse the flavor throughout the layers.
- Use a sharp knife to cut dough logs cleanly to maintain layers.
- Serve warm for best taste and texture.
- These cruffins can be stored in an airtight container at room temperature for up to two days and reheated gently before serving.
