Cruffins -

Cruffins

Butter, sugar and cinnamon, spread on layers of crescent roll dough and baked into the most delicious muffin/croissant.

Course Breads, Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 497kcal

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 12x16 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.

If the cruffins are not done after the 30 minutes, put back in the oven for 7-10 minutes, watching them closely so they don't burn.

Keep the dough well-chilled while making the cruffins.

Coat the baked cruffins with the cinnamon sugar while still warm so it will stick better.