Cruffins with cinnamon offer a heavenly experience by blending the buttery, flaky layers of croissant dough with a warm, sweet cinnamon filling. The golden spirals baked in muffin tins make for a visually stunning and irresistibly tasty treat, perfect for any time of day.
This delightful pastry is incredibly simple to prepare using refrigerated crescent roll dough, making it an accessible yet luxurious option for breakfast or dessert. Enjoy the crispy edges and tender layers complemented by cinnamon sugar perfection.
- The ideal combination of flakiness and cinnamon sweetness in every bite.
- Quick and easy to prepare using store-bought crescent roll dough.
- Beautifully presented in muffin tins, perfect for sharing or gifting.
Ingredients
- Refrigerated crescent roll dough: Three tubes of 227 g each provide the perfect flaky base with buttery layers, easy to work with and shape.
- Unsalted butter: Six tablespoons softened to spread evenly and create tender, rich layers that hold the cinnamon sugar.
- Granulated sugar: Two hundred grams to sweeten the filling and to coat the cruffins, adding a crunchy texture.
- Ground cinnamon: One tablespoon mixed with sugar to infuse warm spice and aromatic flavor throughout the pastry.
Instructions
- Preheat and prepare your baking tin
Set your oven to 175°C (350°F) and lightly grease a standard 12-cup muffin tin with nonstick spray to prevent sticking. This preparation ensures even baking and ease of removal afterward.
- Unroll and seal the dough
Take one tube of crescent roll dough and unroll it onto a lightly floured surface, forming a rectangle. Pinch the perforations tightly to seal the seams, preventing fillings from leaking and maintaining dough integrity.
- Butter and cinnamon sugar layering
Spread 2 tablespoons of softened butter evenly across the dough’s surface. In a small bowl, combine granulated sugar and ground cinnamon, then sprinkle a generous layer over the butter. This layering creates a flavorful swirl inside each cruffin.
- Roll and cut the dough
Starting from the short end, roll the dough tightly into a log to keep the layers compact. Cut the log lengthwise in half to expose the layers and fillings. This step is crucial for the signature layered effect.
- Shape and place in muffin cups
Twist each lengthwise half slightly, then coil them with the cut sides facing outward into spiral shapes. Place each coil into a prepared muffin cup. This forms the cruffins’ appealing spiral design.
- Repeat with remaining dough tubes
Perform the same buttering, sprinkling, rolling, cutting, and shaping steps on the remaining two dough tubes, filling all 12 muffin cups. This ensures every cup is packed with cinnamon-sweet layers.
- Bake until golden and cooked
Place the filled muffin tin in the oven and bake for 20 to 25 minutes until the cruffins are golden brown and cooked through. Baking time may vary slightly depending on oven differences.
- Butter glazing and sugar coating
Right after baking, brush each cruffin with melted butter while still warm to add extra richness. Roll them in the remaining cinnamon sugar mixture, coating each spiral fully. This final step adds a delightful crunch and extra flavor.
- Cool and serve
Allow the cruffins to cool slightly so they hold their shape but still serve warm or at room temperature for the best texture and flavor experience.
- For added texture and flavor, you can fold in chopped nuts or mini chocolate chips into the cinnamon sugar before rolling.
- These cruffins are freshest the day they are made but store well in an airtight container for up to 2 days.
Storage Tips
Store any leftover cruffins in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven or microwave to refresh their flaky texture.
Serving Suggestions
Serve these cinnamon cruffins warm alongside a cup of coffee or tea for breakfast or as an indulgent dessert. They also pair wonderfully with vanilla ice cream or a drizzle of caramel sauce.
- Use refrigerated crescent dough for convenience but chilling shaped cruffins for 10 minutes before baking can improve structure.
- For even baking, make sure to tightly and evenly roll the dough without air pockets.
- Brush with butter immediately after baking to ensure cinnamon sugar sticks well and adds a sparkling finish.
FAQs
- Can I use homemade croissant dough instead of crescent roll dough?
Yes, homemade croissant dough can be used for richer and flakier results, though it requires more preparation time and skill.
- How do I prevent the cruffins from sticking to the muffin tin?
Lightly grease the muffin tin with nonstick spray or butter before placing the dough coils to ensure easy removal after baking.
- Can I freeze these cruffins?
Yes, after baking and cooling, freeze in an airtight container for up to 1 month. Thaw at room temperature and reheat before serving.
- Is this recipe suitable for vegans?
This recipe uses butter and crescent dough that likely contains dairy, so it’s not fully vegan unless using vegan butter and suitable dough.
- Can I add fillings like cream cheese or fruit jam?
Absolutely, adding a thin layer of cream cheese or fruit jam before rolling up the dough adds delicious variety but may require slight adjustment in baking time.
- What if I don’t have ground cinnamon?
You can substitute with cinnamon sugar blend or use other spices like nutmeg or pumpkin pie spice for different flavor profiles.
- Why are my cruffins not as flaky as expected?
Ensure the dough stays cold as you work with it and avoid over-handling to maintain its flaky layers. Using chilled dough helps achieve better flakiness.
Delicious Cinnamon Cruffins
Equipment
- 1 standard 12-cup muffin tin lightly greased
Ingredients
- 3 tubes 8 oz each refrigerated crescent roll dough
- 6 tablespoons unsalted butter softened
- 200 grams granulated sugar
- 1 tablespoon ground cinnamon
- nonstick spray for greasing
- melted butter for brushing
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with nonstick spray.
- Unroll one tube of crescent roll dough onto a floured surface and seal perforations by pinching seams.
- Spread 2 tablespoons of softened butter evenly over the dough.
- Mix granulated sugar with ground cinnamon in a bowl and sprinkle generously over the buttered dough.
- Roll the dough tightly from the short end into a log and cut in half lengthwise to expose layers.
- Coil each half into spirals with cut sides facing out and place each in a muffin cup.
- Repeat the process with remaining dough tubes to fill all muffin cups.
- Bake for 20 to 25 minutes until golden brown and fully cooked.
- While warm, brush cruffins with melted butter and roll in the remaining cinnamon-sugar to coat.
- Allow cruffins to cool slightly and serve warm or at room temperature.
Notes
- Add chopped nuts or chocolate chips for extra flavor.
- Store in an airtight container up to 2 days for freshness.
