Simple Cruffins (Print)
These easy cruffins combine buttery crescent roll dough with cinnamon sugar for a perfect mix of croissant and muffin in minutes.
# Ingredients:
→ Main Ingredients
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Three packs (8 ounces each) of store-bought crescent roll dough sheets
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6 tablespoons of softened butter, split as needed
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1 cup of plain white sugar
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1 tablespoon of ground cinnamon spice
# Steps:
01 -
Set your oven to preheat at 350°F. Give a 12-cup muffin tray a light coat of nonstick spray to prevent sticking.
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Using a floured surface, spread each pack of dough into a rectangle measuring around 12×16 inches. Press together any seams if the dough isn’t smooth.
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Take 2 tablespoons of butter for each dough sheet and spread it evenly. Combine the cinnamon and sugar in a small bowl. Scatter 1/4 cup of this mix over the buttered dough, pressing it gently to make it stick. Hold on to the rest of the mix for later.
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Roll each sheet tightly, starting from the long side, until you form a log. Slice each log in half. Then, lengthwise, cut each half into two to get four sections per log. This gives you a total of 12 sections.
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Roll every dough section into a spiral shape (cinnamon-roll style) with the layered side facing outward. Pop them into the muffin tin you prepared earlier.
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Pop them in the oven for 18–20 minutes or until they turn golden. Pull them out, and while they’re still hot, roll each in the leftover cinnamon-sugar mix.
# Notes:
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Crescent dough sheets make the process simpler
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These are best fresh out of the oven, served warm
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You can include extras like chocolate chips before rolling