Cruffin (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tubes (8 ounces each) refrigerated crescent roll sheets
02 -
6 tablespoons unsalted butter, softened, divided
03 -
1 cup (200 g) granulated sugar
04 -
1 tablespoon ground cinnamon
# Instructions:
01 -
Preheat oven to 350°F (175°C). Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
02 -
Working on a lightly floured surface, roll out each tube of crescent roll dough to a 12x16-inch rectangle. If using perforated crescent roll dough instead of sheets, be sure to pinch the seams together firmly to seal them.
03 -
Spread 2 tablespoons of softened butter evenly over each sheet of dough, covering the entire surface.
04 -
In a small bowl, whisk together the granulated sugar and ground cinnamon until well combined.
05 -
Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over each buttered dough sheet (using ¾ cup total), gently pressing it into the dough with your hands or a rolling pin. Set aside the remaining cinnamon-sugar mixture (about ¼ cup) to use for coating after baking.
06 -
Starting on the long edge of each dough sheet, tightly roll it up into a log, similar to making cinnamon rolls.
07 -
Cut each log in half crosswise, creating two shorter logs. Then cut each of those shorter logs in half lengthwise, giving you four sections of dough per original sheet. When finished with all three sheets, you will have 12 sections of dough total.
08 -
Working with one section of dough at a time, roll it up with the layered cut side facing outward, creating a spiral shape. Tuck the end piece underneath or pinch it to the side of the roll to secure it. Place each rolled section into a cup of the prepared muffin tin.
09 -
Bake in the preheated oven for 18-20 minutes, or until the cruffins are golden brown and puffed up.
10 -
Remove the cruffins from the oven and, while still hot, carefully remove them from the muffin tin. Roll each cruffin in the remaining cinnamon-sugar mixture to coat the outside. This works best while they're still warm.
11 -
Serve the cruffins warm for the best flavor and texture. They can also be enjoyed at room temperature.
# Notes:
01 -
Cruffins are best enjoyed fresh on the day they're made when they're still flaky and warm.
02 -
If you can't find crescent roll sheets, you can use regular crescent roll dough and press the perforations together.
03 -
For a flavor variation, try adding 1/2 teaspoon of nutmeg or cardamom to the cinnamon-sugar mixture.