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.

Many Chocolate Peppermint Cruffins on a Black Counter.

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.

Rolling Chocolate Peppermint Cruffin into Cinnamon Sugar.

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.

One Chocolate Peppermint Cruffin Cut in Half and Stacked on top of another cruffin.
Chocolate Peppermint Cruffins from OVerhead with One Cut in Half Showing Inside Texture.

Chocolate Peppermint Cruffin

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
A Chocolate Peppermint Cruffin is crescent roll dough spread with chocolate peppermint butter, rolled, cut, and baked in a muffin tin.

Ingredients

Chocolate Peppermint Filling

  • ½ cup (1 stick / 113 g) unsalted butter
  • ¾ cup (94 g) confectioners' sugar
  • 3 tablespoons regular unsweetened cocoa powder
  • cup (61 g) semi-sweet chocolate chips
  • ¼ teaspoon peppermint extract
  • ¼ teaspoon kosher salt

Dough

  • 3 tubes (8 ounces each) refrigerated crescent rolls

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 the chocolate peppermint butter onto the top of the 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!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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..

    1. 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.

      1. 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

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