Gorgeous and delicious is how I describe the Cruffin. Cruffins are perfect blend of both croissants and muffins that taste like a cinnamon roll They are sometimes called croffins. No matter how you pronounce it this little pasty is as pleasing to the eye as it is to the stomach. Crescent roll dough is coated with butter, sprinkled with a cinnamon sugar mix, rolled, cut, and baked to create this beautiful treat that tastes like a cinnamon roll. This danish is perfect for breakfast, brunch, or a snack.
They can be filled with cream, or jellies, or iced. Alternatively you could add miniature chocolate chips, or finely chopped nuts to the butter and sugar. The key is the layer very thin and if you add nuts or miniature chocolate chips, gently press them down so they are partially pressed into the dough. Another delicious idea is spread a thin layer of apple pie filling over the sheets of dough and sprinkling with the sugar mix. You could also simply dunk them into an slightly warmed apple pie filling. Mmm, now I’m hungry!
Looking for something different to serve with a meal like breadsticks or rolls? You could serve up cruffins by using an herb butter, parmesan, garlic, or shredded cheese. Another idea would be to try spreading on a thin layer of basil pesto instead.
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CAN YOU MAKE CRUFFINS WITH PUFF PASTRY? Yes. Simply follow the recipe on the box and thaw the sheets. You will, however, need 2 boxes since each only comes with 2 sheets and you need 3 to create 12 Cruffins. The instructions are the same, but the baking temperature and time are different. You will need to bake them at 400F for approximately 25 minutes. Watch for them to turn golden brown and then remove them from the oven and dunk/swirl them in the remaining sugar mixture.
INGREDIENTS NEEDED TO MAKE CRUFFINS
Four simple ingredients are all that are needed to make this delicious treat. We are using crescent roll dough, but as I stated above you could also use Puff Pastry with an adjustment to the temperature and time.
CRESCENT ROLL DOUGH This is the dough I am using for the cruffins, but you are welcome to use puff pastry, or even make your own.
BUTTER The fat in butter works with the gluten in the dough to create a moist, less chewy bread that also browns quicker and is light and flakey.
GRANULATED SUGAR Granulated sugar is the most commonly used sugar in baking and is being used in this recipe to add the sweetness to make this cruffin taste like a cinnamon roll.
GROUND CINNAMON Add ground cinnamon to give cruffins that warm cinnamon flavor that will create that cinnamon roll taste.
EQUIPMENT NEEDED TO MAKE CRUFFINS
No special equipment needed for this recipe.
VIDEO OF HOW TO MAKE CRUFFINS
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HOW TO MAKE CRUFFINS
Four ingredients and a few steps are all that are needed to make this lovely pastry.
1. Start by getting everything ready to go. Let’s get the oven preheating to 350 F and spray some non-stick cooking spray on your 12 cup muffin pan.
2. Mix together the granulated sugar and ground cinnamon, so it is ready for use as well.
3. On a lightly floured work surface roll out one tube of crescent roll dough at a time and use a rolling pin to roll it out to approximately 12 x 16 inch rectangle. If there are any holes pinch them together with your fingers.
4. Then spread 2 Tablespoons of softened butter over the surface of the dough.
5. Sprinkle approximately 1/4 of a cup of the sugar mixture over the top of the buttered dough.
6. Roll the dough into a long log by rolling from the long side. If the ends are not even simply tuck them in.
7. Cut the log in half. Now take each half and slice them in half lengthwise.
8. These will be rolled up to create the cinnamon roll/round muffin shape. With the layered side facing out begin rolling the dough into a spiral.
9. Do this with the remaining two logs and fill your muffin pan.
10. Bake the tin in the oven for around 17 – 20 minutes until they are golden brown.
11. Remove the rolls from the tin and swirl them in the remaining sugar mixture.
Kitchen Tips * You can use Puff Pastry as well by simply baking at 400 F for around 25 minutes. * You can add jelly or creams to your Cruffins or add miniature chocolate chips or finely chopped nuts by gently pressing them into the dough. * You can change them completely by adding pesto, parmesan, herb butter, garlic butter, or shredded cheese to them instead.
CAN I MAKE MINI CRUFFINS IN A MINI MUFFIN PAN? Absolutely! These are so fun and bite sized. The instructions are the same with one little change. After you roll the sheet up into one long roll, cut it in half and then cut the two in half again. Now you have 4 little rolls to slice and roll up into miniature cruffins. The baking temperature and time are the same as well. You may want to look in on them a little sooner but they should bake in approximately the same time.
HOW DO YOU STORE CRUFFINS? After they are completely cooled you can keep them in an airtight container or Ziplock bag on the counter for up to three days. They never last past day two in this house.
CAN YOU FREEZE CRUFFINS? You can freeze cruffins once they have completely cooled. Place them in a freezer bag with as much air removed as possible or an airtight container. They can be kept in the freezer for up to 3 months. Thaw them overnight in the refrigerator the night before you plan on eating them.
SOME MORE GREAT RECIPES * COFFEE MUFFINS * GRAHAM CRACKER COOKIES * COFFEE BEAN COOKIES * OREO CHEESECAKE BROWNIES * WHITE CHOCOLATE RASPBERRY BLONDIES
- 1 Rolling Pin
- 1 12 cup muffin pan
- 3 tubes crescent roll dough
- 6 Tbsp butter softened and divided into three 2-Tbsp portions.
- 1 cup granulated sugar
- 1 Tbsp ground cinnamon
- Prepare before beginning by preheating the oven to 350℉ and by spraying a 12-cup muffin pan with non-stick cooking spray.
- First, mix together the granulated sugar and ground cinnamon until combined thoroughly.1 cup granulated sugar, 1 Tbsp ground cinnamon
- On a lightly floured surface roll out one tube of dough into a rectangle approximately 12 x 16 inch. (If there are any holes use your fingers to pinch them closed.3 tubes crescent roll dough
- Spread out 2 tablespoons of softened butter over the sheet of dough.6 Tbsp butter
- Sprinkle around ¼ cup of the ground cinnamon and sugar mixture over the buttered dough sheet.
- Roll this sheet into a log by starting on the long side. If the ends are not even, tuck them gently.
- Cut the log in half creating 2 shorter logs.
- Cut each of the 2 shorter logs in half lengthwise creating 4 sections.
- Take one section at a time, with the layers facing out and being to roll the dough into a spiral going around and round until you reach the end and place each one into a cup in the muffin tin.
- Repeat this process with each of the remaining two crescent dough sheets. These three sheets will fill the 12 cups in the muffin tin.
- Bake in the preheated oven at 350℉ for 17 – 20 minutes until they are golden brown.
- Remove them from the oven, dunk and swirl them around in the remaining granulated sugar and ground cinnamon mixture. Set them aside to cool or enjoy them now.