Description
These delicious cruffins are a delightful hybrid of croissants and muffins, featuring flaky layers rolled with a cinnamon-sugar butter filling. Perfect for breakfast or a sweet snack, this easy recipe uses refrigerated crescent roll dough to create a golden, crispy treat that’s finished with a dusting of powdered sugar.
Ingredients
Scale
Dough and Filling
- 1 can (8 oz) refrigerated crescent roll dough
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted
Topping
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners to prevent sticking.
- Prepare Dough: Roll out the crescent dough and cut it into squares along the perforations provided in the dough sheet.
- Mix Cinnamon-Sugar: In a small bowl, combine the granulated sugar and ground cinnamon thoroughly.
- Butter and Sugar the Dough: Brush each dough square lightly with melted butter, then sprinkle generously with the cinnamon-sugar mixture to coat the surface evenly.
- Shape the Cruffins: Fold the dough squares into a cruffin shape by layering or rolling them and place each into the prepared muffin tin cups, stacking layers if necessary to create the characteristic flaky effect.
- Bake: Bake the cruffins in the preheated oven for 15 to 20 minutes until they turn golden brown and crisp on the outside.
- Finish and Serve: Remove the cruffins from the oven and allow them to cool slightly. Dust the tops with powdered sugar before serving to add a touch of sweetness and an attractive finish.
Notes
- The crescent roll dough is pre-made and refrigerated, simplifying preparation while ensuring flaky layers.
- Ensure the muffin tin is well greased or lined to easily remove the cruffins after baking.
- Adjust the amount of cinnamon-sugar mixture according to taste preference for sweetness and spice.
- Cruffins are best enjoyed warm but can be reheated gently.
- For a richer flavor, you can substitute unsalted butter with browned butter before brushing.
