These Cinnamon Roll Cruffins are filled with a buttery cinnamon sugar mixture and baked in a muffin tin for the perfect pull-apart swirl. Each one is soft, flaky, and full of sweet cinnamon flavor! Then they are coated in a smooth cream cheese glaze that melts into every layer! It’s like a homemade cinnamon roll—but in an easy-to-make cruffin! Want to skip the glaze? I also have an easy cruffin recipe rolled in cinnamon and sugar for a crunchy, sweet finish. Or for a from-scratch version, check out my homemade cruffins made with dough from scratch for a more traditional approach!
What Is A Cruffin?
A cruffin is a cross between a croissant and a muffin, soft, flaky, and golden. Made with rolled dough and a sweet filling, they bake in a muffin tin and taste like buttery, layered pastries. Using crescent roll dough makes them easy to whip up at home! You can fill them with cinnamon sugar like in this recipe, fruit, or even chocolate (chocolate peppermint cruffin, anyone?)! I’ve been on a cruffin kick lately—from my Strawberries and Cream Cruffins to Apple Butter Cruffins and Blueberry Cruffins, just to name a few!
Cruffin vs. Cronut: What’s The Difference?
A cruffin is a mix between a croissant and a muffin. It’s made by rolling up dough, often with something sweet like cinnamon sugar, and baking it in a muffin tin. It comes out soft, flaky, and shaped like a muffin. A cronut is a mix between a croissant and a donut. It’s made with layers of dough like a croissant, but it’s deep-fried like a donut. Then it’s often filled with cream or topped with glaze. An easy way to remember it is that cruffins are baked and muffin-shaped, while cronuts are fried and donut-shaped.
Ingredients & Substitutions
- Dough: To make this recipe easier, I used tubes of crescent roll dough. Look for the sheets, but if using perforated dough, just pinch the seams together before rolling it out.
- Cinnamon Sugar Butter Spread: A mixture of butter, brown sugar, and cinnamon is spread evenly over each sheet of crescent dough. I love how it creates a sweet swirl in every cruffin as it bakes.
- Cream Cheese Glaze: The warm cruffins are topped with a simple cream cheese glaze that melts into every flaky layer. It is made with softened cream cheese, confectioners’ sugar (also called powdered sugar), vanilla, and a splash of milk. It adds the perfect tangy finish—just like a classic cinnamon roll!
Can I Make Cruffins with Homemade Dough Instead of Crescent Roll Dough?
Yes! While this recipe uses tubes of crescent roll dough for a quick and easy shortcut, you can absolutely make cruffins from scratch with homemade dough. If you love baking from scratch or want a more classic, bakery-style texture, try my homemade cruffin recipe. It’s soft, buttery, and perfect for creating those beautiful pull-apart layers. You could also use the dough from my Pumpkin Puff Pastry. Whether you use store-bought dough or make your own, these cinnamon roll cruffins turn out delicious every time!
Can I Make Cruffins with Puff Pastry?
Yes! You can use 3 thawed puff pastry sheets (about 1 ½ boxes) to make 12 cruffins. Follow the same steps for filling, rolling, and cutting, then bake in a muffin tin at 400°F for about 24 minutes, or until golden and cooked through.
How To Store Cinnamon Roll Cruffins
Store leftover cinnamon sugar cruffins (if you did not add the glaze) in an airtight container at room temperature for up to 2 days. If your cruffins are topped with cream cheese glaze, it’s best to refrigerate them. Place the glazed cruffins in a single layer in an airtight container and store in the refrigerator for up to 4 days. Warm them slightly in the microwave before serving to soften the layers and bring out the cinnamon flavor.
Can You Freeze Cinnamon Roll Cruffins?
Yes, you can freeze cinnamon roll cruffins! (I recommend freezing them without the glaze.) To freeze, let the cruffins cool completely. Wrap each one in plastic wrap and place them in a freezer-safe bag or container. They’ll stay fresh in the freezer for up to 2 months. If your cruffins have cream cheese glaze, it’s best to freeze them without the glaze and add it after reheating. When you’re ready to enjoy one, let it thaw and warm it up in the microwave for a soft, sweet treat.
Cinnamon Roll Cruffins
Ingredients
- 3 tubes (8 ounces each) refrigerated crescent roll sheets
- 6 tablespoons unsalted butter, softened
- 1 cup (200 g) light brown sugar, packed
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- ½ cup (62.5 g) confectioners’ sugar
- 1-2 tablespoons whole milk, as needed for consistency
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick spray and set aside.
- On a lightly floured surface, roll out each crescent sheet to approximately 12×16 inches. (If using perforated dough, be sure to pinch the seams to seal. You will have 3 separate sheets of dough.)
- In a small bowl, combine the butter, brown sugar, and cinnamon into a smooth paste. Spread ⅓ of the mixture evenly over each sheet of crescent dough.
- Starting from the long edge, roll each sheet tightly into a log.
- Cut each log in half crosswise, then slice each half lengthwise to expose the layers, creating 4 pieces per log (12 total).
- With the cut (layered) side facing out, roll each section into a tight swirl, tucking the end underneath. Place into the prepared muffin tin.
- Bake for 18–22 minutes, or until golden brown and the tops are set. Rotate the pan halfway through if needed for even baking.
- While the cruffins are baking, make the glaze.
Cream Cheese Glaze
- In a medium bowl, using a hand mixer, beat the cream cheese until smooth. Add the confectioners’ sugar, milk, and vanilla, and mix until the glaze is smooth and pourable. Add more milk as needed to reach your desired consistency.
- Coat the warm cruffins with the glaze, allowing it to drip into the swirls. Serve warm or at room temperature.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These are like cinnamon rolls, but in fun to eat cruffin form! I love them!
Elizabeth
If you don't want to make homemade cinnamon rolls, make a batch of these cruffins instead! They are so good and easy to make!
Stephanie
These are a great shortcut to homemade cinnamon rolls! The texture and flavor is wonderful!
Annabelle
These are fun to eat and taste like a cinnamon roll! It's a neat idea to try.
Bella
These taste like something you would get at a bakery. I loved how the glaze covered the whole top and got into the swirls. Yum!
Can’t wait to try these! Sounds delicious 😋
Hi Amanda
Is there a video of this recipe ?
Sue