Easy Cruffin Recipe for Flaky Sweet Treats
These easy cruffins use store-bought crescent roll dough brushed with butter and cinnamon sugar, then rolled and baked in a muffin tin for flaky, caramelized layers. Ready in under an hour and perfect warm from the oven.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cans refrigerated crescent roll dough 8 oz each
- 4 tablespoons unsalted butter, melted
- 0.5 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract optional
- 1 tablespoon unsalted butter for greasing the muffin tin
- 0.25 cup powdered sugar for dusting, optional
Instructions
Preparation Steps
- Preheat oven to 375°F. Grease a 12-cup muffin tin with 1 tablespoon butter.
- In a small bowl, mix granulated sugar and cinnamon. Stir in vanilla extract if using.
- Open 1 can of crescent dough. Unroll onto a lightly floured surface and press seams to form a rectangle.
- Brush the dough lightly with melted butter, then sprinkle evenly with half of the cinnamon sugar.
- Using a pizza cutter, cut the sheet into 6 long strips. Stack 3 strips, then roll into a tight coil. Place coil into a muffin cup. Repeat with the remaining 3 strips to make 2 cruffins.
- Repeat Steps 3 to 5 with the second can of dough to make a total of 12 cruffins.
- Brush tops with a little more melted butter. Sprinkle any remaining cinnamon sugar over the coils.
- Bake for 18 to 22 minutes, until puffed and deeply golden. Let cool in the pan for 5 minutes, then loosen edges and transfer to a rack.
- Dust with powdered sugar and serve warm.
Notes
For extra layers, split each stacked strip lengthwise before coiling. You can swap crescent dough with puff pastry and reduce bake time slightly. Try filling with chocolate chips or fruit preserves before rolling. Store leftovers covered at room temperature for 1 day or refrigerate up to 3 days; re-crisp in a 325°F oven for 5 to 8 minutes.