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4.50 from 2 votes

Cruffins

Outrageously wonderful Cruffins are made with just 4 ingredients for a sweet brunch treat that is loved by all! These tender, buttery pastries are made with crescent roll dough rolled up with a cinnamon-sugar mixture and baked until they're fluffy and soft!
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Course: Breakfast, brunch
Cuisine: American
Keyword: cinnamon muffins, crescent dough, croissant muffins, cruffin recipe, cruffins
Servings: 12 cruffins
Author: Alyssa Rivers

Ingredients

  • 5 teaspoons ground cinnamon
  • 1 ¼ cup granulated sugar
  • 3 tubes crescent roll sheets
  • 9 tablespoons salted butter, softened

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray a muffin pan well with pan spray, I recommend using a baking spray that has flour in it, like Baker’s Joy.
  • In a medium bowl, mix 5 teaspoons ground cinnamon and 1 ¼ cup granulated sugar and set aside.
  • Roll out each of the 3 tubes crescent roll sheets until it is a 14x10-inch rectangle. Spread 3 tablespoons of softened 9 tablespoons salted butter, evenly over each dough sheet. Sprinkle ¼ cup of the cinnamon sugar mixture over each sheet and spread it until it is even.
  • Tightly roll each sheet up into a long along the long side, pulling the dough taut as needed. Cut each rolled-up dough sheet in half so you have six short logs in total. Slice each short log in half lengthwise, exposing the layers inside. Carefully roll each split portion starting on one end, keeping the sliced layers facing up. It will look messy but create a pinwheel-looking roll of dough. Pinch the exposed end to the side it touches and place it in the well of the prepared muffin pan. Repeat with the remaining dough until all the logs have been rolled up and you have 12 cruffins.
  • Bake for 20-25 minutes, or until the centers are fully baked and the edges have turned a deep golden brown. The baking time may differ slightly, depending on your oven. If the center still looks gooey or doughy, bake for a minute or two longer.
  • As soon as the cruffins are done baking, carefully remove them from the muffin pan and immediately roll them in the remaining cinnamon sugar. Don’t let them sit in the pan! They will be very hot, so be careful. If they start cooling at all in the muffin pan, they will become increasingly difficult to get out of the pan, and the cinnamon sugar won’t stick to them.
  • Let them cool for 10-15 minutes before serving.

Nutrition

Calories: 159kcal | Carbohydrates: 22g | Protein: 0.1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 70mg | Potassium: 7mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 265IU | Vitamin C: 0.03mg | Calcium: 11mg | Iron: 0.1mg

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