Can I make these with homemade dough instead of crescent rolls?

Absolutely! If you have a favorite croissant or puff pastry recipe, feel free to use that instead. You'll need about the equivalent of two 8-ounce cans of crescent dough, which is roughly 1 pound of homemade dough.

Why did my cruffins unravel during baking?

This usually happens if the strips weren't rolled tightly enough or if they weren't placed properly in the muffin tin. Make sure to roll them firmly and tuck the end underneath when placing them in the tin.

Can I make these the night before and bake in the morning?

I don't recommend assembling these completely the night before as the dough may become soggy. However, you can mix the cinnamon sugar mixture ahead of time and have all your ingredients ready to go for a quicker morning assembly.

Are there any dairy-free alternatives I can use?

Yes! You can substitute the butter with a plant-based butter alternative. Just make sure it's one that's suitable for baking and has a similar fat content to real butter for best results.

Cinnamon Sugar Cruffins Recipe

Description

Cinnamon Sugar Cruffins are delicious, easy-to-make pastries that combine the flaky texture of croissants with the comforting flavors of cinnamon sugar. These cruffins are made by layering crescent roll dough with a cinnamon-sugar mixture, rolling, and baking in a muffin tin for a golden, sweet treat that’s perfect for breakfast, snacks, or dessert.

Ingredients

Scale

Main Ingredients

- 2 cans crescent roll dough
- 2–3 Tbsp flour, for rolling

For the Filling

2 Tbsp butter, melted
2 Tbsp granulated sugar
1 Tbsp light brown sugar
1 tsp ground cinnamon

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and lightly spray a muffin tin with cooking spray to prevent sticking.
Prepare Dough: Open both cans of crescent roll dough. Place the dough onto a lightly floured surface and gently press together the perforated seams to form two solid rectangles.
Make Cinnamon Sugar: In a small bowl, mix together the granulated sugar, light brown sugar, and ground cinnamon until well combined.
Layer Dough and Filling: Brush a thin layer of melted butter over one rectangle of dough. Sprinkle half of the cinnamon sugar mixture evenly over the buttered surface. Place the second rectangle of dough on top of the first.
Shape Cruffins: Slice the layered dough into long strips. Roll each strip up tightly, similar to making a cinnamon roll.
Coat and Fill Muffin Tin: Dip each rolled strip into the remaining melted butter, then roll in the rest of the cinnamon sugar mixture to coat. Place each roll into a cup of the prepared muffin tin.
Bake: Bake in the preheated oven for about 20 minutes, or until the cruffins are puffed up and golden brown.
Cool and Serve: Remove the cruffins from the oven and let them cool slightly in the tin before transferring to a wire rack. Serve warm and enjoy!

Notes

Make sure to seal the dough seams well to prevent the layers from separating.
For extra richness, add a drizzle of cream cheese glaze once the cruffins are cooled.
You can use parchment liners in the muffin tin for easier clean-up.
Store leftover cruffins in an airtight container at room temperature for up to 2 days.

Nutrition

Serving Size: 1 cruffin
Calories: 99 kcal
Sugar: 7 g
Sodium: 107 mg
Fat: 6 g
Saturated Fat: 3 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 10 mg