This Cruffin recipe is crescent roll dough that is buttered and coated with cinnamon and sugar, rolled, cut, and baked in a muffin tin. Then, the cruffins are rolled in more cinnamon and sugar! If these sound good to you, be sure to try my Cinnamon Sugar Donut Muffins, too.
What is a Cruffin?
A cruffin is a cross between a croissant and a muffin that tastes like a cinnamon roll. It’s like getting the best of all three treats in one muffin, or should I say, cruffin. This recipe uses crescent roll dough in place of croissant dough to make this an easy recipe that anyone can make (no homemade dough required). I can’t stop eating them, and they go so well with my morning cup (or 2) of coffee.
Dough: I used storebought crescent roll dough that came in sheets (no perforations). But, you could still use the original dough that does have perforations, just pinch the seams together. If you want to make the dough from scratch, I will give you a couple of recipes you could use next.
Butter: All of the butter gets rolled up in each cruffin, giving you plenty in every layer of the treat.
Cinnamon and Sugar: Just like the butter is in each layer, so is the cinnamon and sugar mixture. In addition, I also rolled the baked cruffins into more cinnamon and sugar.
Can I Make the Dough From Scratch?
Sure! If you want to make your own dough for cruffins, there are a couple of options. You could check out the New York Times Croissant recipe. Or, use the dough that I make for my Pumpkin Puff Pastry.
How to Store
After the cruffins have been baked and rolled in the cinnamon and sugar mixture, store them in an airtight container. They will last up to 3 days (but I doubt it; they are so good)!
Can I Freeze Cruffins?
Sure! If you are not going to enjoy the cruffins within three days, it’s best to freeze them. First, let them cool completely. Then, store in a freezer-safe container for up to 2 months.
- 3 tubes (8 ounces each) refrigerated crescent rolls
- 6 tablespoons unsalted butter, softened, divided
- 1 cup (200 g) granulated sugar
- 1 tablespoon ground cinnamon
- 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 2 tablespoons of softened butter evenly over each sheet of dough.
- In a small bowl, whisk together the sugar and cinnamon.
- Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later.
- Starting on the long end of the dough sheet, tightly roll it up into a log.
- 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.
- Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!
Did you make this recipe?
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