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My baking adventures took a wild turn after my sister challenged me to whip up something "fancy" for our family get-together. These cruffins turned out to be my secret weapon - they come across as super complicated but they're actually so easy that even a kitchen novice like me couldn't fail!
The first batch I ever made was for my kid's school breakfast event. I was freaking out at 10pm the night before (totally forgot until then), but these came to my rescue. I felt a bit sneaky when all the other parents kept asking about my "special technique" and I had to admit how simple they actually are!
Ingredients You'll Need
- Crescent roll sheets: These are the real heroes here. Try to grab the ones without perforations if you can - I've sometimes had to check several stores. If you can only get perforated ones, just press those lines together really well.
- Butter: Go for the good stuff! Make sure it's soft enough to spread but not completely melted. I've tried different tools but honestly just using my fingertips works best for even coverage.
- Cinnamon: Grab a fresh container if yours has been sitting around. That spice jar from holidays long past won't give you the best flavor.
- Sugar: Regular white sugar does the job perfectly. I once tried fancy sugar and the texture wasn't right.
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Baking Instructions
Getting Your Dough ReadySpread each sheet onto a floured surface. Don't skip the flour step or you'll end up with a sticky situation (I found out the hard way). Don't worry if they aren't perfect rectangles - mine never are and they still turn out awesome.
Adding FlavorCover each sheet completely with butter. A spoon's back side can help when your butter isn't quite soft enough. Then dust your cinnamon-sugar mix all over. I gently pat it down so it sticks to the butter.
Fold and SliceThis part feels oddly relaxing. Tightly roll the dough from the longer side - similar to making regular cinnamon rolls. Then comes the fun bit: cutting! Split it down the middle, then slice each half lengthwise. My first attempt looked awful, but they still baked beautifully.
Creating Your CruffinsGrab each strip (keeping those pretty layers facing out) and roll it up. They'll look a bit chaotic, and that's perfectly fine! During baking, they somehow transform into gorgeous layered pastries. Just fold the ends underneath and place them in your muffin pan.
When I was little, my grandma used to bake cinnamon rolls every weekend, and these bring back those memories - except they're ready in a fraction of the time. My children now hang around the kitchen asking "can we eat them now?" about a million times while they bake.
How To Enjoy Them
They're amazing with a cup of coffee, naturally. But they also make a fancy breakfast option with some berries on the side to cut the sweetness. During the holidays, I've paired them with a scoop of vanilla ice cream and everyone went crazy for them. When I'm feeling fancy, I sometimes add a cream cheese drizzle just before serving.
Tasty Variations
Feel free to experiment with different fillings. I sometimes add some orange zest to the cinnamon sugar for a bright twist. My son who loves chocolate gets excited when I add tiny chocolate chips over the butter. And during fall, adding a thin layer of apple butter before the cinnamon sugar creates something truly amazing.
Keeping Them Fresh
They taste best right after baking, but will stay good for a couple days in a sealed container. Just warm them for about 10 seconds in the microwave to refresh them. If your family doesn't eat them all immediately (mine usually finishes them on day one), you can freeze any leftovers. Just let them come to room temperature and warm them slightly before eating.
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Mistakes To Avoid
- Don't stress about making perfectly even strips - they look better a bit uneven anyway
- If your kitchen's warm, cool the rolled logs in the fridge for 10 minutes before slicing
- Wait until your muffin tin is totally cool before washing or you'll spend ages scrubbing
I've probably baked these at least twenty times by now, and they've become my go-to when I want to wow people without much work. There's something weirdly calming about rolling and cutting the dough, and nothing beats that moment when you pull them out of the oven and your whole place smells like a fancy bakeshop. Not too shabby for someone who once burned toast so badly the alarm went off!
Recipe FAQs
- → What's a cruffin?
- It’s a mix of a croissant and a muffin, baked right in a muffin pan.
- → Can I use regular crescent dough?
- Sure! Just seal the edges to make a flat sheet before rolling.
- → How do I save leftovers?
- Keep them in a sealed container at room temperature for up to 2 days.
- → Can I add extras inside?
- Absolutely! Toss in chocolate, nuts, or jam before rolling up.
- → Can I prep these early?
- They’re best fresh, but you can refrigerate the rolled dough overnight before baking.
Cinnamon Sugar Treat
Quick and easy cruffins with crescent dough, melted butter, and cinnamon sugar. A flaky pastry twist for mornings.
Ingredients
→ Main Things You'll Need
Steps
Heat oven to 350°F. Spray your 12-cup muffin pan lightly with cooking spray.
On a surface sprinkled with flour, roll each dough piece into a rectangle, about 12-by-16 inches. For perforated dough, press seams together so it's smooth.
Take 2 tablespoons of butter and spread it thinly over each flattened dough piece. In a tiny bowl, combine the cinnamon with sugar. Use 1/4 cup of this mix to sprinkle over each buttered rectangle, pressing gently so it sticks. Keep the leftover cinnamon sugar for later.
Starting on the longer side, roll each dough into a tight log. Cut each roll into halves, then slice each half lengthwise. You'll end up with 4 sections per log and 12 slices overall.
With the cut sides facing out, twist each piece into a spiral form, like a cinnamon roll, and pop them into the muffin tin you prepped earlier.
Bake for 18–20 minutes until they're golden brown. Once out of the oven, roll each hot cruffin in the rest of the cinnamon sugar mix right away.
Notes
- Using pre-made crescent dough makes things quicker.
- They taste best if eaten while they're warm.
- Feel free to add extras like chocolate chips before rolling them up.
Required Tools
- Muffin pan with 12 cups
- Small bowl for mixing
- Flour-dusted surface for rolling
Allergy Information
Check each ingredient for potential allergens and consult a healthcare professional if needed.
- Includes butter, so not dairy-free.
- Crescent roll dough contains gluten.
Nutritional Facts (per serving)
These details are provided for informational purposes and aren't a substitute for medical advice.
- Calories: 183
- Fats: 9 g
- Carbohydrates: 25 g
- Proteins: 2 g