Easy Cinnamon Sugar Cruffins (Print version)
Flaky cinnamon sugar cruffins made with crescent roll dough, softened butter, and a crunchy cinnamon-sugar coating.
# Ingredients:
For the cruffins
01 -
Nonstick cooking spray, for the muffin pan
02 -
3 cans (8 oz each, 680 g total) refrigerated crescent roll dough or crescent dough sheets
03 -
1/2 cup (113 g) unsalted butter, very soft
For the cinnamon sugar
04 -
1/2 cup (100 g) granulated sugar
05 -
2 tablespoons ground cinnamon
06 -
1/8 teaspoon fine salt
# Instructions:
01 -
Heat the oven to 350 degrees F. Spray a 12-cup muffin pan well with nonstick cooking spray.
02 -
Unroll the crescent dough on a lightly sugared surface. If using perforated dough, press the seams closed, then lightly roll each sheet into an even rectangle.
03 -
Spread the softened butter in a thin, even layer over each dough rectangle. Stir the sugar, cinnamon, and salt together, then sprinkle about half of the mixture over the buttered dough.
04 -
Roll each rectangle tightly from the long side into a log. Cut each log in half crosswise, then cut each shorter log lengthwise to expose the cinnamon layers.
05 -
Coil each cut piece with the layered side facing outward and place it in a muffin cup. Repeat to make 12 cruffins.
06 -
Bake for 18-22 minutes, rotating the pan halfway through, until the tops are golden brown and crisp at the edges.
07 -
Let the cruffins cool in the pan for 3 minutes. Remove them carefully and roll or sprinkle with the remaining cinnamon sugar while warm.
# Good to know:
01 -
Best served warm the day they are baked.
02 -
Use crescent dough sheets for the cleanest layers.
03 -
Reheat leftovers in a 300 degrees F oven for 4-6 minutes.