Easy Cinnamon Crunch Cruffins
Hands up if you like a good shortcut recipe that yields a spectacular looking sweet treat like these Cinnamon Crunch Cruffins.
I’m going to bet that you will love these and the best part is the dough is ready to go because you just have to pop open a can! Yes, the pillsbury dough boy is awaiting your arrival so you can make these in a snap.
Can we just look at these for a second? I honestly can’t stop staring at these whirls and swirls of beauty. Don’t they look complicated to make? Well. They’re not. I love easy recipes like these but even more so, I love not making fussy doughs that need to rise to get your prize.
This Cruffin recipe starts with store bought crescent roll dough that is buttered and sprinkled with a mix of cinnamon/sugar, then rolled, cut, and baked in a muffin tin. Once these little beauties emerge hot from the oven, they take a dip in another cinnamon/sugar bath. Watch how to make them here
Do these sound too good to be true? I think so.
What exactly IS a cruffin? Bascially it’s a cross between a croissant and a muffin. With this recipe, the simple ingredients have a flavour reminicent of a cinnamon roll. If you want to get fancy, you can 100% change up the fillings to make them unique. I love using a chocolate babka filling or a similar filling that I use for my rugelach like apricot preserves and mini chocolate chips. There are tons of fillings that make these so versatile. I have also made a savoury version using garlic butter and cheese. OMG, beyond yum.
Don’t want big cruffins in your life? Make them mini’s by just by cutting each log in half (like the original), and then cut in half again, for 4 small logs of dough. Cut each small log in half lengthwise for a total of 8. Roll as directed and place into the prepared mini muffin tin. Then bake the mini’s for 18 minutes at 350°F.
What happens when you eat one mini and want another one? Less guilt because they are small. I always come up with ways to trick myself into thinking the smaller the treat the less calories I consume and then I end up having two. Which technically means I’m breaking even. Oh forget it. Who am I trying to fool? No one.
Here’s a question I get a lot. Can you freeze cruffins? Of course you can, but I never get remotely close to the freezer with these around because they are usually GONE.
Let’s make cruffins.
- 3 tubes (8 ounces each) refrigerated crescent rolls
- 6 tablespoons unsalted butter, softened, divided
- 3/4 cup white sugar
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside
- Lightly flour a board or work surface and roll out each tube of dough to a 12×16-inch rectangle. (be sure to pinch the seams to seal.) Spread 2 tablespoons of softened butter evenly over each sheet of dough.
- In a small bowl, whisk together the two sugars and cinnamon.
- Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later. Starting on the long end of the dough sheet, tightly roll it up into a log. Cut the log in half, creating two shorter logs.
- Cut each of those shorter logs in half lengthwise, giving you four sections of dough.
- Repeat with the remaining two sheets of dough. You will have 12 sections of dough. Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough. Place into the prepared muffin tin. Bake for 20 -25 minutes, or until golden brown. Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!
- Watch how they are made here
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