Easy Cinnamon Sugar Croissant Muffin Recipe (aka Cruffins)
Introducing this Easy Cinnamon Sugar Croissant Muffin Recipe, also known as Cruffins! With just four ingredients, this recipe is perfect for breakfast or a snack. I've made it even simpler by using store-bought crescent roll dough, cutting down on prep time and making these croissant muffins a breeze to whip up anytime. Let's dive into this fuss-free recipe!
Servings: cruffins
Equipment
- 2 muffin tins
- 1 sharp knife
Ingredients
- 3/4 cup granulated sugar
- 2 teaspoons cinnamon
- 2 8 ounce packages crescent roll sheets
- 4 tablespoons unsalted butter softened
Instructions
- Preheat your oven to 350°F and grease your muffin pan with nonstick cooking spray.
- In a small bowl, mix together the sugar and cinnamon, then set it aside.3/4 cup (150 g) granulated sugar, 2 teaspoons cinnamon
- Lightly flour your work surface, then place one sheet of crescent dough on top. Roll the dough with a rolling pin if needed, making a 14 x 8-inch rectangle.2 8 ounce packages crescent roll sheets
- Spread 2 tablespoons of softened butter evenly over the dough. Sprinkle 1/4 cup of the cinnamon-sugar mixture evenly on top of the butter.4 tablespoons unsalted butter
- Starting from the long end of the rectangle, roll the edges of the dough to form a large log. Use a sharp knife to cut the log in half, then cut the shorter logs in half lengthwise. You should have 4 smaller logs per sheet of dough.Repeat with the second layer of dough.
- Roll each small log with the layers of dough facing up, to form a ball of dough with a muffin shape. Tuck the end of the dough underneath each cruffin.
- Place each cruffin dough in the prepared muffin tin, layered side up, and bake for 20-25 minutes until they turn a deep golden brown and are fully cooked.
- Use a large spoon to remove the warm cruffins from the muffin tin, then coat them in the remaining cinnamon-sugar until fully coated. Remember to do this while they're hot out of the oven, still coated with melted butter, or the cinnamon sugar won't stick. Exercise caution to avoid burning yourself!
- Let them cool completely over a cooling rack, or enjoy them warm with a cup of coffee!
Notes
Expert Tips
- Seal the edges: When rolling the dough into logs and shaping the Cruffins, make sure to seal the edges tightly to prevent them from unraveling during baking.
- Use a sharp knife: A sharp knife is essential for cleanly cutting the dough into logs and shaping the Cruffins. This will help maintain the layers and ensure a beautiful presentation.
- Coat while warm: Roll the Cruffins in the remaining cinnamon-sugar mixture while they are still warm from the oven and coated with melted butter. This will allow the cinnamon-sugar to adhere properly and create a delicious crust.
