Cinnamon Cruffin (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Three 8-ounce cans of crescent roll dough sheets from the fridge
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6 tablespoons softened butter, divided into portions
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1 cup (200 g) white sugar
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1 tablespoon of ground cinnamon
# Instructions:
01 -
Set your oven to 350°F (175°C) to heat it up. Lightly coat a 12-cup muffin pan with a nonstick spray, then keep it ready.
02 -
On a floured countertop, stretch each crescent dough out to make a rectangle, about 12 by 16 inches in size. Using regular crescent dough instead of seamless ones? Press together the perforations so it’s all smooth.
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Grab 2 tablespoons of your soft butter and spread it nice and evenly over each piece of dough so it covers the surface.
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Use a small bowl to mix the sugar and cinnamon with a whisk until they’re completely combined.
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Take a quarter cup of the cinnamon-sugar blend and sprinkle it over each buttery dough sheet (totaling about ¾ cup). Press it into the dough gently using your fingers or a rolling pin. Store the last ¼ cup of this mixture for after they bake.
06 -
With the long edge of your dough rectangle facing you, roll it up tightly into a log shape, just like cinnamon rolls.
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Split each roll in half crosswise to create two shorter logs, then slice those into two lengthwise pieces. After you’ve done this for all three sheets, you’ll end up with 12 dough pieces.
08 -
Take one of the dough sections and roll it up again, with the layered side of the cut dough facing outward to form a spiral. Tuck the loose end piece underneath or pin it to the side to hold it in place. Pop each rolled-up dough into its own muffin cup.
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Bake them in the heated oven for 18–20 minutes or until they puff up and turn golden brown.
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Take the cruffins out while still warm. Carefully pull them out of the pan, then roll them in the leftover cinnamon sugar to cover their exteriors. It’s easiest to do this while they’re hot.
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They’re best eaten warm but still taste good when cool.
# Notes:
01 -
For the flakiest, warmest results, it’s best to eat cruffins the same day you bake them.
02 -
Crescent roll sheets aren’t available? Use the regular dough and just press together the lines where it’s perforated.
03 -
Get creative with the flavors by adding nutmeg or cardamom—half a teaspoon should do it.