A Chocolate Peppermint Cruffin is crescent roll dough spread with chocolate peppermint butter, rolled, cut, and baked in a muffin tin. Then, each cruffin is rolled into a cocoa and sugar mixture. If you prefer cinnamon and sugar, check out my Cruffins recipe.
Chocolate Peppermint Cruffin
A cruffin is a cross between a croissant and a muffin that is rolled up like a cinnamon roll. It’s a buttery, flaky dessert that is easier to make than it looks. Peppermint seems to be a part of the holidays, and these chocolate peppermint cruffins are no exception. In addition to the chocolate peppermint butter, I rolled each cruffin in more cocoa powder and sugar. They look fancy, but they are easy to make!
Ingredients & Substitutions
Dough: Look for three tubes of crescent roll dough for this recipe. The dough I bought was in sheets without any perforations. However, you could use the original perforated crescent roll sheets; just be sure to pinch the seams together. If preferred, you could make homemade dough to use in these cruffins. Or, use the dough that I make for my Apple Turnovers.
Cocoa Powder: In both the filling and the topping, I used regular unsweetened cocoa powder. You could use Dutch-processed cocoa powder if that is all you have on hand, but there will be a bit of a different flavor.
Chocolate Chips: Use semi-sweet chocolate chips in the chocolate peppermint butter. You can easily swap out with milk chocolate or even white chocolate.
Peppermint Extract: Peppermint extract adds a minty flavor to the filling.
Can I Make the Dough From Scratch?
Sure! If you want to make your own dough for these blueberry cruffins, there are a couple of options. You could check out my from-scratch Cruffin Recipe. Or, use the dough that I make for my Pumpkin Puff Pastry .
Can I Make Cruffins with Puff Pastry Sheets?
Yes! You could use 3 sheets of puff pastry (1 1/2 boxes), thawed according to package instructions, to make 12 cruffins. However, the baking instructions are a little different. If using a puff pastry sheet, follow the instructions for filling, rolling, and cutting. Place in the prepared muffin tin and bake for 24 minutes at 400°F. (Notice the baking time and temperature are different when compared to making the cruffins with crescent roll sheets.)
How to Store Chocolate Peppermint Cruffins
After the cruffins have been baked and rolled in the cocoa sugar mixture, store them in an airtight container at room temperature. They will last up to 3 days.
Can I Freeze Cruffins?
Yes! This would be a great treat to get made and freeze. Then, you can grab one or two when you are craving a chocolate peppermint treat. To freeze them, first, let them cool completely. Then, store them in a freezer-safe container for up to 2 months. Let them thaw at room temperature.
Chocolate Peppermint Cruffin
Ingredients
Chocolate Peppermint Filling
- ½ cup (1 stick / 113 g) unsalted butter
- ¾ cup (94 g) confectioners' sugar
- 3 tablespoons regular unsweetened cocoa powder
- ⅓ cup (61 g) semi-sweet chocolate chips
- ¼ teaspoon peppermint extract
- ¼ teaspoon kosher salt
Dough
- 3 tubes (8 ounces each) refrigerated crescent roll sheets
Topping
- ¼ cup (50 g) granulated sugar
- ½ teaspoon regular unsweetened cocoa powder
Instructions
Chocolate Peppermint Filling
- In a medium saucepan over medium heat, combine butter, confectioners' sugar, cocoa, chocolate, peppermint extract, and salt. Heat until melted.
- Set aside to cool slightly, but still spreadable.
Cruffins
- Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
- Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (We used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)
- Spread about ⅓ of the chocolate peppermint butter onto the top of one of the sheets of dough.
- Starting on the long end of the dough sheet, tightly roll it up into a log. (Please see the images above for a step-by-step guide.)
- Cut the log in half, creating two shorter logs.
- Cut each of those shorter logs in half lengthwise, giving you four sections of dough.
- Repeat with the remaining two sheets of dough. You will have 12 sections of dough.
- Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.
- Place into the prepared muffin tin. Repeat with the remaining 11 sections.
- Bake for 18-20 minutes, or until golden brown.
Topping
- In a small bowl, whisk together the granulated sugar and cocoa powder.
- Remove the rolls from the oven. Immediately roll each cruffin in the sugar and cocoa mixture. Enjoy!
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.
Wrote you numerous times about your apple butter cheese cake not setting up, an I never got a reply from you … That’s good PR..
I’ve never seen a message from you, Petet. And I don’t do “PR” I share recipes. If your cheesecake didn’t set up, try reading the post for tips & tricks.
Hey Baker Amanda! I am a savory not a sweetie but I made your eggnog fudge for my staff. It is delicious and was very well received. Easy, awesome recipe. I appreciate you and respect you. Never do PR. What you share with us for free is amazing.
Thank you!
Aaimeerose
love the food you make there awesome thank you for leting me have them have a nice night