Easy Buttery Cruffins Only 4 Ingredients
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Cruffins are the newish favorite pastry. Flaky, buttery, cinnamon sugar sweet, Cinnamon Sugar Cruffins are a hybrid of a muffin and a croissant. This recipe is easy fast and oh so delish! And, if you really love warm, cinnamony recipes, you must try these Maple Cinnamon Rolls, Homemade Amish Peanut Butter with Cinnamon Sugar Pita Crisps or Easiest and Best Instant Pot Apple Butter Recipe.
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What is a Cruffin?
A cruffin is a hybrid pastry, similar to a cross between a muffin and a croissant. The ingredients are layered in between a croissant-like dough, baked in a muffin tin and then sprinkled with cinnamon sugar. If you’re wondering what a cruffin tastes like, imagine a flaky buttery cinnamon sugar sweet. Cruffins are quickly becoming the new favorite pastry due to their versatility and ease. They’re great for breakfast, brunch or dessert.
Why You Will Love This Easy Cruffins Recipe
- Quick and easy to make
- Only uses 4 ingredients
- Store and freeze well
- Cinnamony, sugary, buttery deliciousness
- Budget-friendly
- So versatile – you can add different ingredients to change up the taste as I will show you below.
- This recipe uses refrigerated crescent roll dough, making it easy to make up at the last minute.
Tips and Tricks: Making The Perfect Cinnamon Cruffins
- Keep your dough well-chilled. Leave each can of dough in the refriferator until ready to use.
- Make sure your butter is at room temperature. And, I highly recommend you use real butter for the best flavor.
- Make sure to coat the cruffins with the remaining cinnamon sugar while still warm so it will stick to the cruffin well.
Additions, Substitutions and Variations
- Add in some chocolate chips to the butter and cinnamon sugar.
- Finely dice apples and spread across the butter and cinnamon sugar.
- Add some chopped nuts to the filling.
- A little lemon zest adds a nice punch of flavor.
- After baking the Cruffins, scoop out a bit of the top and fill with fruit, cream filling or caramel.
Ingredients to Make Cruffins
- canned refrigerated crescent dough
- butter – room temperature
- granulated sugar
- cinnamon
How to Make Buttery Sweet Cruffins
- Mix togeher cinnamon and sugar.
- Lay one sheet of dough (one can) on a lightly floured surface.
- Spread with butter and sprinkle with cinnamon sugar.
- Place second sheet of dough on top of first sheet of dough.
- Spread with butter and sprinkle with cinnamon sugar.
- Lay last sheet of dough on top of second sheet.
- Roll out dough to a 12x 16 inch rectangle.
- Spread the top rolled out sheet with butter and cinnamon suga.
- Starting at long end, roll up dough into a log.
- Cut log in half, then cut eah of the halves in half, then cut each of the fourths in half. You will end up with eight pieces.
- Pinch the bottom of each one and place in your prepared muffin tin.
- Bake for 30 minutes.
- Cool slightly, then sprinkle or dip in the remaining cinnamon sugar while still warm.
What to Serve With Your Warm Buttery Cruffins
Storing And Freezing
Keep your cruffins in an airtight container at room temperature for up to two days. To freeze, you can either pop them in a freezer bag or transfer them to a baking sheet and freeze them in a single layer until hardened. Once frozen, transfer them to a freezer bag and they will keep for up to three months.
When you are ready to eat them, place them in the fridge to thaw overnight or let them sit on the counter for a couple of hours. You can also microwave them for about 15 seconds.
Cruffins
Ingredients
- 3 cans crescent rolls
- 1 cup granulated sugar
- 1 tablespoon cinnamon powder
- ½ cup softened butter
Instructions
- Preheat oven to 350°
- Coat 9 muffin cups with a non stick baking spray.
- Mix together the cinnamon and sugar.
- Open your first can of dough. Lay it down in one piece on a lightly floured surface.
- Spread the dough rectangle with the ⅓ of the softened butter and sprinkle ¼ of the sugar across the buttered dough.
- Lay the second dough rectangle on top of the first.
- Spread this dough layer with the ⅓ of the butter and add the ¼ of the cinnamom sugar mixture to the top.
- Lay the last dough rectangle to the top. Lightly flour this layer, then roll out the three layered dough to a 12×16 rectangle.
- Spread the last third of the butter on this layer, then sprinkle ¼ of the cinnamon sugar. The last fourth of the cinnamon sugar will be set aside for the tops after baked.
- Starting on the long edge of the dough, roll it up tightly into a log. Cut the log in half.
- Cut the two halves in half again, making 4 pieces. Cut each of these pieces in half again making 8 pieces.
- Form into a pinwheel shape. Place pinwheels in pan, pinching and sealing off the bottoms. You can leave them as a pinwheel or gather the tops together a bit.
- Bake on center rack of the preheated oven for about 30 minutes or until golden brown.
- Remove rolls from oven and sprinkle with or roll in the remaining cinnamon sugar mixture while still warm.
Notes
Nutrition
If you try this recipe, please come back and let us know how you liked it.
