Sweet and Flaky Cruffins
These Sweet and Flaky Cruffins. Are the perfect blend of buttery croissants. And soft muffins. But with a whole lot less fuss. Made using simple crescent roll dough. They come together. In under 30 minutes. And are packed with cinnamon-sugar goodness. The first time I made them. My family couldn’t get enough—they were snatched up. Straight from the oven. With their crispy edges. And warm, gooey center. Making everyone go back for seconds. They’re now a staple. For weekend breakfasts. And special brunches. And trust me. They’ll become one in your home too!
12 Servings
Ingredients
- 3 tubes 8 oz each of crescent roll dough
- 1/2 c softened butter
- 1/2 c white sugar
- 2 tbsp cinnamon
Instructions
- Preheat your oven to 350°F. And grease a 12-cup muffin tin. With some non-stick spray.
- Roll out each sheet of crescent roll dough. To create larger rectangles. Smoothing the perforated lines. So the dough forms. One continuous piece.
- Generously spread the softened butter. All over the dough.
- In a small bowl. Stir together the sugar. And cinnamon. Until well mixed.
- Sprinkle half of the cinnamon-sugar mixture. Over the buttered dough.
- Starting from the long edge. Roll up the dough. Into a tight log. Slice each log in half. Then cut each half lengthwise. To form thinner strips.
- Repeat this process. For the remaining dough sheets. Until you have 12 pieces.
- Take each strip. And loosely wrap it around your finger. To form a spiral shape. Ensuring the layered sides. Are facing outward.
- Place each spiral. Into the greased muffin tin.
- Pop the pan into the oven. And bake for about 18-20 minutes. Rotating halfway through. For an even bake.
- When the cruffins are golden brown. And puffed up. Remove them from the oven. And transfer them out of the muffin tin.
- While they're still warm. Sprinkle the remaining cinnamon-sugar mixture generously. Over the tops. And let them cool. On a wire rack. Serve them warm. Or at room temperature. For a delicious treat!
Notes
To make this recipe gluten-free. Simply swap out the crescent roll dough. For a gluten-free version. Available at most grocery stores. Or make your own gluten-free dough at home. Ensure all other ingredients. Including the cinnamon and butter. Are certified gluten-free. With these small changes. You'll have the same sweet, flaky cruffins. That everyone can enjoy. Minus the gluten! Just be sure to watch your baking time. As gluten-free doughs. Sometimes cook a bit differently.