cruffin

A Cruffin is crescent roll dough that is buttered and coated with cinnamon and sugar, rolled, cut, and baked in a muffin tin.

Cruffin

tubes (8 ounces each) refrigerated crescent rolls

unsalted butter, (softened, divided)

(200 g) granulated sugar

cinnamon

Preheat oven. Spray muffin tin with nonstick cooking spray.

Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.

Roll out dough.

Working on a lightly floured work surface, roll out each tube of dough to a 12x16-inch rectangle. (We used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)

Spread butter over tops of dough sheets.

Spread 2 tablespoons of softened butter evenly over each sheet of dough.

Whisk together sugar and cinnamon.

In a small bowl, whisk together the sugar and cinnamon.

Sprinkle cinnamon sugar mixture over top of each buttered dough sheet.

Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later.

Roll up each sheet into a log.

Starting on the long end of the dough sheet, tightly roll it up into a log.

Cut roll in half.

Cut the log in half, creating two shorter logs.

Cut shorter logs in half lengthwise.

Cut each of those shorter logs in half lengthwise, giving you four sections of dough.

Repeat with remaining dough.

Repeat with the remaining two sheets of dough. You will have 12 sections of dough.

Roll each section into a cinnamon roll shape.

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 in muffin tin.

Place into the prepared muffin tin. Repeat with the remaining 11 sections.

Bake.

Bake for 18-20 minutes, or until golden brown.

Roll each cruffin in cinnamon and sugar.

Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!

Croissant dough baked as a muffin with a cinnamon swirl, rolled in cinnamon sugar. Crisp, flaky pastry with a buttery and fluffy interior. The perfect way to start your morning!

Cinnamon Cruffins

Bread flour (3 3/4 cup)

White sugar (1/4 cup)

Salt (1 1/2 tsp)

Water (1/2 cup 2 tsp)

Whole milk (1/2 cup)

Unsalted butter (I), softened (1/4 cup)

Instant yeast (2 1/4 tsp)

Unsalted butter (II), softened (1 cup 2 tbsp)

White sugar (1 cup)

tbsp Ground cinnamon

Unsalted butter, melted (1 1/2 tbs)

Combine flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook, mix to combine

Add water and milk to the flour mix on low until the dough comes together into a rough ball

Add the butter, increase speed to medium-high and continue to mix for 10 minutes

The dough should be smoother and more elastic, but not completely smooth

Remove dough, grease bowl and cover with cling wrap 

Place in the fridge to proof overnight, or a minimum of 6 hours

Dough

Fold a large sheet of baking paper into a 20 x 15cm rectangle 

Add the butter to the centre of the baking paper and fold up the rectangle to enclose the butter

Using a rolling pin roll the butter into the shape of the baking paper, making sure to get into the corners as well

Place the butter in the fridge to set for 30-45 minutes. The butter should be chilled and firm, but not rock solid

Butter Block

Add sugar and cinnamon to a bowl, whisk to combine

Cinnamon Sugar

Remove your dough from the fridge and roll out into a rectangle that will enclose your butter block (see illustrated image above)

Fold the corners of the dough in and pinch the edges to fully enclose the butter in the dough

Flip the dough so the edges face the benchtop and roll the dough out into a 20 x 60cm rectangle

Flip the dough over again so the edges face up and perform a single fold by visually dividing the dough into thirds and folding the top and bottom third into the centre (see illustration above)

Cover in cling wrap and place in the fridge for 20 minutes

Remove from fridge and roll out into a 20 x 60cm rectangle

Perform a double fold by visually dividing the dough into fourths and folding the top and bottom forth towards the centre line, then fold in half (see illustration above)

Remove from fridge and roll into a 20 x 60 cm rectangle 

Cover in cling wrap and place in the fridge for 45 minutes

Remove from fridge and roll into a 25 x 40cm rectangle

Sprinkle with 1/3rd of the cinnamon sugar, pressing the sugar into the dough

Trim the edges, then cut the dough into ten 4cm strips

Place each swirl into a cavity and cover the tray loosely with cling wrap

Leave at room temperature to proof for 1-2 hours, until puffy and 1.5X in size (the layers will begin to separate)

Bake the cruffins for 18-20 minutes, until puffed and golden brown

Remove from oven and unmould (I use a fork to pull them out of the tray)

Assembly

I loooooove croissants 😍These sounds incredible with cinnamon. Thank you for your detailed explanation!

This Cruffin recipe takes just 30 minutes to make! Savor that crisp crust, soft and buttery center, and chocolatey peppermint flavors!

Easy Cruffins Recipe (Peppermint White Chocolate Cruffin)

refrigerated croissant sheets (2 8 ounce tubes)

unsalted butter (melted)

white chocolate chips (divided)

peppermint extract (divided)

all-purpose flour (for your work surface)

coconut oil

Holiday sprinkles

Preheat the oven: Start by preheating your oven to 350°F (175°C).

Prepare the croissant dough: Open both cans of croissants and lay them out on a floured countertop or board. Press the edges of the perforations together to eliminate any visible seams.

Create the white chocolate layer: In a small microwave-safe bowl, melt ½ cup of white chocolate chips with ½ teaspoon of peppermint extract.

Assemble the layers: Spread the melted chocolate over one layer of croissant dough. Top with the second layer of croissant dough.

Slice and roll: Slice the dough into long strips, approximately 1 inch wide. You should be able to make about 8 rolls with this recipe. Roll each strip up, similar to a cinnamon roll.

Brush with butter: Brush the top of each roll with melted butter.

Arrange in muffin tin: Place each roll into a prepared muffin tin.

Bake until golden: Bake for about 20 minutes or until they turn a lovely golden brown.

Prepare the drizzle: While they are baking, melt the remaining ½ cup of white chocolate chips with ½ teaspoon peppermint extract and 1 teaspoon coconut oil. The coconut oil will make it smoother for drizzling.

Drizzle and decorate: Remove the cruffins from the oven and let them cool slightly. Drizzle with the melted chocolate and top with holiday sprinkles.

these were delicious and the kiddos loved them!!

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Top 3 cruffin recipes from across the web

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The most viewed cruffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine