Delicious Homemade Easy Cruffins Recipe
Just four ingredients are needed to make these wonderful Delicious Cruffins Recipe, which are a popular brunch food. Crescent roll dough, wrapped up with a cinnamon-sugar mixture, then cooked till fluffy and soft to create these delicate, buttery pastries!
Prepare to be blown away if you haven’t experienced cruffins before! They resemble a hybrid between a muffin and a croissant. These turn out to be muffin-shaped when baked, but you will love all the soft layers of a croissant when folded up and baked in a muffin pan. Because the dough is buttered and wrapped up with a mixture of sugar and cinnamon, muffins and cinnamon rolls are similar. They are really addictive, buttery, and just the right amount of sweet!
Using crescent roll sheets from a tube makes this recipe for muffins really simple to make, without sacrificing taste! These are incredibly easy to make, even the least experienced baker can produce this masterpiece of delicious cinnamon sugar with just 4 ingredients!
Ingredients for Delicious Cruffins Recipe
You currently likely have the four components in your home that are needed to bake muffins! These are simple to prepare at any time, but they look elegant enough for a special event or holiday breakfast. For a list of all the precise ingredient measurements, see the recipe card included at the bottom of the post.
- Ground Cinnamon: For that deliciously comforting and toasty taste.
- Granulated Sugar: Granulated sugar adds just the right amount of sweetness to these cruffins when combined with cinnamon.
- Crescent Roll Sheets: This dish is really simple and fuss-free because it uses crescent roll sheets from a tube!
- Salted Butter: The greatest buttery taste comes from softened butter, which also helps the sugar and cinnamon stick to the dough.
How to Make Cruffins?
Using premade crescent roll dough straight out of the tube makes these cruffins quite easy to create. This is how they connect:
Prep
- Prep: Set the oven’s temperature to 350 degrees. Grease a muffin tin thoroughly with pan spray; I suggest utilizing a flour-containing baking spray, such as Baker’s Joy.
- Combine Cinnamon and Sugar: Combine the sugar and cinnamon in a medium-sized bowl and keep it aside.
- Add Filling: Each crescent roll dough tube should be rolled out to a 14 by 10 inch rectangle. Distribute evenly 3 tablespoons of softened butter onto each dough sheet. Distribute a quarter of the cinnamon sugar mixture onto per sheet, making sure to distribute it evenly.
- Roll the Dough: Along the long edge of each sheet, tightly wrap each one up, pushing the dough taut as necessary. To make a total of six short logs, cut each rolled-up sheet of dough in half. Each short log should be cut in half lengthwise to reveal the layers within. Starting at one end of each divided part, carefully roll each one, making sure the cut layers are facing up. The result will be a dough roll that resembles a pinwheel, despite its sloppy appearance. Place the exposed end in the well of the muffin pan that has been prepared by pinching it to the side that it touches. Continue until all the logs are wrapped up and you have 12 cruffins by using the leftover dough.
Bake
- Bake: Bake for 20 to 25 minutes, until the sides are deeply golden brown and the centers are cooked through. Your oven may require a slightly different amount of time for baking. Add another minute or two to the baking time if the middle still appears gummy or doughy.
- Roll in Cinnamon Sugar: When the cruffins are done, gently take them out of the muffin tin and toss them in the remaining cinnamon sugar right away. Keep them moving around in the pan! Take caution since they will be quite hot. If they cool down in the muffin tin, it will get harder to remove them and the cinnamon sugar won’t adhere to them.
- Cool and Enjoy! Before serving, let them cool for ten to fifteen minutes.
Delicious Cruffins Recipe
Ingredients
- 5 teaspoons ground cinnamon
- 1½ cup granulated sugar
- 3 tubes crescent roll sheets
- 9 tbsp salted butter, softened
Instructions
- Set the oven's temperature to 350 degrees. Grease a muffin tin thoroughly with pan spray; I suggest utilizing a flour-containing baking spray, such as Baker's Joy.
- Combine the sugar and cinnamon in a medium-sized bowl and keep it aside.
- Each crescent roll dough tube should be rolled out to a 14 by 10 inch rectangle. Distribute evenly 3 tablespoons of softened butter onto each dough sheet. Distribute a quarter of the cinnamon sugar mixture onto per sheet, making sure to distribute it evenly.
- Along the long edge of each sheet, tightly wrap each one up, pushing the dough taut as necessary. To make a total of six short logs, cut each rolled-up sheet of dough in half. Each short log should be cut in half lengthwise to reveal the layers within. Starting at one end of each divided part, carefully roll each one, making sure the cut layers are facing up. The result will be a dough roll that resembles a pinwheel, despite its sloppy appearance. Place the exposed end in the well of the muffin pan that has been prepared by pinching it to the side that it touches. Continue until all the logs are wrapped up and you have 12 cruffins by using the leftover dough.
- Bake for 20 to 25 minutes, until the sides are deeply golden brown and the centers are cooked through. Your oven may require a slightly different amount of time for baking. Add another minute or two to the baking time if the middle still appears gummy or doughy.
- When the cruffins are done, gently take them out of the muffin tin and toss them in the remaining cinnamon sugar right away. Keep them moving around in the pan! Take caution since they will be quite hot. If they cool down in the muffin tin, it will get harder to remove them and the cinnamon sugar won't adhere to them.
- Before serving, let them cool for ten to fifteen minutes.
