Tittle : EASY CRUFFINS
link : EASY CRUFFINS
EASY CRUFFINS
Flaky and buttery and covered with scrumptious cinnamon sugar, these Easy Cruffins take store bought crescent roll dough and turn it into breakfast magic.
CROISSANT, MEET MUFFIN
What do you get when you cross a croissant and a muffin? They’re not the punchline of a joke, friends. They’re delicious, delicious breakfast treats. These Easy Cruffins are like the love child of my two favorite breakfast pastries. Croissant meets muffin in one beautiful treat. I always order the cruffin when we go to bakeries that have them. They’re one of my favorite pastries!
These beauties came about one day when I decided to play around with canned crescent roll dough. I mean, I feel like I’ve tapped out my creativity with canned cinnamon rolls (if you know, you know 😂). And this Easy Cruffins recipe turned out GREAT. We actually made cruffins years ago with homemade dough (to replicate the famous ones at Dominique Ansel Bakery in NYC), but that was way too much work. I was so thrilled with how amazing these turned out with so little effort and ingredients! I’m going to be making a few different variations in the near future, so stay tuned!
Four ingredients. That’s it. Just some canned crescent roll dough, cinnamon, sugar, and of course, butter. And they come out flaky, buttery, and covered with delicious cinnamon sugar (with sugar and cinnamon throughout!). Delicious! I can’t wait to show you how to make them!
HOW TO MAKE EASY CRUFFINS
Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside. Then use a pastry roller to roll out each sheet of the crescent roll dough until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are blended back together.
Spread the softened butter onto the sheets. Combine the sugar and cinnamon in a small bowl and whisk with a fork to combine. Sprinkle half of the cinnamon/sugar mixture on top of the buttered sheets.
Starting on the long end of the rectangle, roll up the dough into a log. Cut the dough in half, giving you shorter logs. Then cut each of those logs in half, lengthwise. Repeat with the other two sheets. When you’re finished, you should have 12 pieces.
Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out. Place each rolled piece in the greased muffin pan.
Bake for about 18-20 minutes, rotating the pan halfway through the baking time. Remove from the oven and immediately remove the cruffins from the pan. Sprinkle each cruffin generously with the cinnamon/sugar mixture and place them on a cooling rack.
Serve warm or at room temperature. Enjoy!!
WATCH FOR MORE!
Step into the kitchen with me while I bake up a batch of these delicious Cruffins!
EASY CRUFFINS
DESCRIPTION
Flaky and buttery and covered with scrumptious cinnamon sugar, these Easy Cruffins take store bought crescent roll dough and turn it into breakfast magic.
INGREDIENTS
3 (8 ounce) tubes of crescent roll dough
1/2 cup butter, completely softened
1/2 cup granulated sugar
2 tablespoons ground cinnamon
INSTRUCTIONS
Preheat the oven to 350°F.
Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.
Roll out each sheet of the crescent roll dough until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are blended back together.
Spread the softened butter onto the sheets.
Combine the sugar and cinnamon in a small bowl and whisk with a fork to combine.
Sprinkle half of the cinnamon/sugar mixture on top of the buttered sheets.
Starting on the long end of the rectangle, roll up the dough into a log.
Cut the dough in half, giving you shorter logs.
Then cut each of those logs in half, lengthwise.
Repeat with the other two sheets. When you’re finished, you should have 12 pieces.
Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out.
Place each rolled piece in the greased muffin pan.
Bake for about 18-20 minutes, rotating the pan halfway through the baking time.
Remove from the oven and immediately remove the cruffins from the pan.
Sprinkle each cruffin generously with the cinnamon/sugar mixture and place them on a cooling rack. Serve warm or at room temperature.
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