Easy Cinnamon Cruffins are a winner in my book. When my friend, Norine from Norine’s Nest, posted this recipe, I knew that I had to try them. I bought some pumpkin cruffins where I used to live and they were over $6 each. The pumpkin one that I bought was so good, so I will have to work on figuring that recipe out.
What Ingredients Do I Need For Easy Cinnamon Cruffins?
Here’s a list of ingredients you’ll need to make these Cruffins (scroll down for the full recipe):
- Crescent sheets are the easiest. You need 3 containers, as each one makes 4 cruffins.
- Butter
- Sugar
- Cinnamon
How Do I Make Easy Cinnamon Cruffins?
Here’s the simple steps you’ll follow to make these Cruffins (scroll down for the full recipe):
- Pop open the container of crescent sheets.
- Roll them out flat.
- Put very soft butter on each sheet.
- Sprinkle with cinnamon and sugar.
- Roll the dough up the long way.
- Cut it down the middle, the long way and then cut it in half making four pieces of dough.
- Roll it up your finger.
- Place the dough into a prepared muffin pan.
- Bake the dough.
- Sprinkle with more cinnamon and sugar when the dough comes out of the oven.
What is a Cruffin?
- A Cruffin is a hybrid of a croissant and a muffin.
- It is a dough that would be used to make a croissant, but that is rolled up on itself and placed on a muffin tray to be baked.
Can I Make my own Dough to Make Cruffins?
- Yes, you can make your own dough to make Cruffins.
- However, I highly recommend using Crescent sheets, as they are so simple and taste delicious!
How do you Store Cruffins?
- They’re best stored in an airtight container at room temperature. The Cruffins can then be enjoyed for up to 3 days.
- If you’d like them to last longer you can also freeze them for up to 2 months. Pop the frozen ones in the oven at 400°F for about 5 minutes before serving.
Some Really Good Delicious Quick Bread Recipes:
Yield: 12 people
Easy Cinnamon Cruffins
Easy cinnamon Cruffins are a wonderful breakfast or even a special treat for a special occasion. Made with crescent dough, and so good.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 3 (8 ounce) tubes refrigerated crescent rolls sheets
- 6 Tablespoons butter, softened and divided
- 1 cup granulated sugar
- 1 Tablespoon ground cinnamon
Instructions
- Preheat oven to 350 degrees.
- Prepare a standard muffin pan by spraying with cooking spray.
- On a lightly floured work surface, rollout each tube of dough to a 12" x 16" rectangle. If you use the regular crescents make sure that you pinch the seams together.
- Brush 3 Tablespoons of softened butter evenly over each sheet of dough.
- In a small bowl, stir together sugar and cinnamon.
- Using 1/4 cup of the cinnamon sugar mixture, sprinkle it on each of your dough sheets.
- With the back of a spoon, or with your hand, press the sugar mixture into the dough, and then tightly roll it up into a log. If your dough ends are not even, pat them toward the center of the cruffin to even them out.
- Next cut the log in half, making two shorter logs.
- Cut each of the shorter logs in half lengthwise, making four sections.
- Then do the same with the other two dough sheets, making 12 sections.
- Working one section of dough at a time, layer side facing out, roll the dough up your finger, ever so lightly into a spiral. Carefully remove the spiral from your finger and push into a ball. Tuck the end piece into the top of the muffin and place it into the prepared muffin tin.
- Repeat with the remaining pieces.
- Bake them for 18-20 minutes, or until golden brown.
- Remove from the oven and roll each cruffin in the remaining cinnamon and sugar mixture.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 125Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 17mgSodium 56mgCarbohydrates 18gFiber 0gSugar 17gProtein 0g
Do you have a picture or video of how you roll the pieces up on your finger? I’m totally confused on that part! Thanks!!
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, I use a pizza cutter.
Cut each of those shorter logs in half lengthwise, (this is where you see the cinnamon and sugar) giving you 4 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. Repeat with the remaining 11 sections.
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.
I need to make some more cruffins and take a picture of how I roll them up. So it is as if you are rolling up a cinnamon roll around your finger. Your finger is in the center. I hope this helps! 🙂