Homemade Cruffins Made Easy (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cans (8 ounces each) of refrigerated crescent dough sheets
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6 tablespoons of softened unsalted butter, divided
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1 cup of white sugar
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1 tablespoon of cinnamon powder
# Instructions:
01 -
Turn your oven on and set it to 350°F. Give a 12-cup muffin pan a light coat of nonstick cooking spray.
02 -
On a floured surface, roll each dough tube into a rectangle measuring 12×16 inches. If using perforated dough, close up those seams by pinching them together.
03 -
Spread 2 tablespoons of butter over each rolled-out dough sheet. Combine the sugar and cinnamon in a small bowl. Sprinkle 1/4 cup of the mixture on every buttered sheet and press it down gently. Keep the extra cinnamon sugar for later.
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Roll each dough sheet from the long side into a firm log. Cut every log in half, then slice each half lengthwise to end up with 4 sections per sheet, making a total of 12 pieces.
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Roll each dough section tightly into a cinnamon roll look with the layered side facing outward. Put these into the muffin pan you prepped earlier.
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Bake for 18–20 minutes until they’re a warm golden-brown shade. Take them out of the oven and roll each cruffin in the leftover cinnamon sugar mix while they’re fresh and hot.
# Notes:
01 -
Using crescent dough sheets makes this process quicker
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They’re best when enjoyed warm and straight out of the oven
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You can toss in extras like chocolate chips before rolling the dough