Description
These Easy Cinnamon Cruffins are a flaky, buttery, and cinnamon-sugar-coated delight—made effortlessly with crescent roll dough! Perfect for breakfast, brunch, or a special treat, these cruffins come together in just 40 minutes and taste like a cross between a croissant and a cinnamon roll.
Ingredients
Units
Scale
- 3 (8-ounce) tubes refrigerated crescent roll sheets
- 6 tbsp butter, softened and divided
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
1. Prep the Dough
- Preheat oven to 350°F (175°C) and spray a standard muffin pan with cooking spray.
- On a lightly floured surface, roll out each tube of crescent roll dough into a 12” x 16” rectangle. (If using regular crescent rolls, pinch the seams together.)
2. Add Butter & Cinnamon-Sugar
- Brush 3 tbsp softened butter evenly over each sheet of dough.
- In a small bowl, mix sugar and cinnamon together.
- Sprinkle ¼ cup of cinnamon-sugar mixture over each sheet of dough.
- Gently press the sugar into the dough with the back of a spoon or your hand.
3. Roll & Cut the Dough
- Tightly roll each dough sheet into a log from the long side.
- Cut each log in half crosswise, creating two shorter logs.
- Cut each shorter log lengthwise, making four sections per dough sheet.
- Repeat for the remaining dough, creating 12 sections total.
4. Shape the Cruffins
- Take one section at a time, with the layered side facing out, and roll it loosely around your finger into a spiral shape.
- Carefully slide the dough off your finger and tuck the end piece into the top to create a round shape.
- Place each rolled cruffin into the prepared muffin tin.
5. Bake & Coat with Cinnamon-Sugar
- Bake for 18-20 minutes, or until golden brown and puffed.
- While still warm, roll each cruffin in the remaining cinnamon-sugar mixture for an extra sweet coating.
Notes
- Extra Buttery: Brush warm cruffins with melted butter before rolling in cinnamon sugar for a richer flavor.
- Filling Variation: Add a layer of brown sugar and chopped pecans for a nutty twist!
- Storage: Store at room temperature for 2 days or refrigerate for up to 5 days.
- Freezing: Freeze baked cruffins for up to 3 months and reheat in the oven before serving.
