Cinnamon Sugar Treat (Print-Friendly Version)
Quick and easy cruffins with crescent dough, melted butter, and cinnamon sugar. A flaky pastry twist for mornings.
# Ingredients:
→ Main Things You'll Need
01 -
3 cans (8 oz each) of crescent roll dough sheets, refrigerated
02 -
6 tablespoons of butter, unsalted and softened (split into 2 parts)
03 -
1 cup of white sugar
04 -
1 tablespoon of cinnamon, ground
# Steps:
01 -
Heat oven to 350°F. Spray your 12-cup muffin pan lightly with cooking spray.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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:
01 -
Using pre-made crescent dough makes things quicker.
02 -
They taste best if eaten while they're warm.
03 -
Feel free to add extras like chocolate chips before rolling them up.