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Easy Cinnamon Cruffin Recipe

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This Easy and Delicious Cruffin Recipe is what happens when a muffin and a croissant get together! Made with Store bought refrigerator croissant dough, buttered, and rolled in cinnamon sugar. It’s similar to a Churro in taste and texture…but for Breakfast!!!

Close-up photo of Cruffins on a baking rack cooling.

Generally speaking…I’m always the last one to jump on the latest food trend! Example…Butter Boards! I refuse to spread greasy butter all over one of my good cutting boards just to smear a piece of bread across it. (Grandma told me that’s what butter knives were made for! I’m sticking with Grams on this one!)

However, when layers of buttery cinnamon sugar coated muffins started showing up on my IG feed, I thought to myself “Why that looks like happiness in a cup! I must jump on that train of pastry happiness!”.

Soooo…here I am! In all my “click-ish glory” joining the ranks of food bloggers every where, sharing my take on the “Cruffin”!

What’s a “Cruffin”? It’s what happens when croissant dough, or puff pastry, is slathered in butter (not from a board) and cinnamon sugar, cut in a specific way, rolled to form a ball, and placed in a muffin baking tin! HEAVENLY!

This is one recipe you will want to make for the Holidays! It’s quick, easy, and scrumptious!

Ingredients for Cinnamon Sugar Cruffins’

  • 3 tubes (8 ounces each), refrigerated crescent roll sheets
  • 6 tablespoons butter, softened, divided into 3 – 2 Tablespoon sections
  • 1 Cup granulated sugar
  • 1 Tablespoon ground cinnamon
Cruffin Ingredients on a white board.

How To Make Cruffins

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

Working on a lightly floured work surface, or on a floured dough disc, roll out each tube of dough into a 12 x 16 inch rectangle. (I used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams together to seal.)

TIP: Be sure to note that one end of the dough is thicker and will need to be rolled out a little more than the other end. Generally speaking it is the end that was unrolled last.

One sheet of crescent roll dough on a floured dough disc with a rolling pin.

Spread 2 tablespoons of softened butter evenly over each sheet of dough. It will be thin, but it will cover each sheet.

Spreading butter over crescent sheet of dough.

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

Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet.

Gently press cinnamon sugar into each sheet of dough. (Aren’t ya loving that Halloween manicure! lol)

Set remaining cinnamon-sugar aside to use for topping later.

Patting cinnamon sugar into the crescent dough.

How To Roll and Prepare Cruffin Dough for Baking

Starting at the long end of the dough sheet, tightly roll the dough into a log. Just like you would for cinnamon rolls.

If the ends are uneven, pat them inward to even them up. Works like a charm!

Rolling crescent dough into a log.

Cut the log in half, creating two shorter logs. Do this for each sheet of dough that you have rolled into a tight log.

Cutting crescent dough log in half.

Next, cut each of those sections in half lengthwise, creating four sections of dough. This will create all those luscious layers you see in the photos.

Repeat with every sheet of dough. You will have 12 sections, to create 12 muffins.

Cutting dough into half lengthwise.

Working with one section of dough at a time, with the layers facing out, roll it tightly into a spiral going up your finger. Tuck the end piece of dough into the top of the muffin.

Place into the prepared muffin tin.

Cruffins in muffin tin ready to bake.

Baking Cruffins

Place muffins in the oven on the middle rack, bake for 18-20 minutes, or until golden brown.

Baked Cruffins fresh out of the oven in the muffin tin.

Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture! Why…because we’re overdosing on cinnamon sugar!

Cruffins on a baking pan.

Questions and Answers for Cruffins

  • Can I use Puff Pastry instead of Crescent dough? You can…BUT! (There’s always a but…) You need to be aware they may burn using puff pastry. The reason being that the sugar melts during cooking and pools at the bottom of the muffin pan. Melted sugar can burn quickly so you’ll need to keep an eye on them!
  • Does it matter if I use salted or unsalted butter in this recipe? It doesn’t. It’s all about personal choice. I like a little salt to cut the sweetness in this recipe. Either will work.
  • Can you reheat Cruffins? YES! Store any uneaten cruffins in an air tight container or Ziploc bag. To reheat simply microwave on high for 20 seconds.
  • How long will the Cruffins Stay Fresh? You can store them in an air tight container up to 3 days. They are best served fresh though.
  • Why did it take longer than 20 minutes for muffins to bake properly? Every oven is different! My oven may bake hotter than yours. If the cruffins are not done in 20 minutes, add another 5-10 minutes for baking.
  • Can I add other fillings to my cruffins? YES! You can make raspberry filled cruffins, or add raisins to your cinnamon sugar! Get creative. Just remember to keep the layer of filling thin! You may also need to increase your bake time.

Other Favorite Breakfast Pastry Recipes

If you love this Easy Cruffin Recipe as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

Happy Nesting!

Photo of Noring with her signature in pink.
Yield: 12

Easy Cinnamon Cruffin Recipe

Cruffins on a baking sheet cooling.

This Easy and Delicious Cruffin Recipe is what happens when a muffin and a croissant get together! Made with Store bought refrigerator croissant dough, buttered, and rolled in cinnamon sugar. It's similar to a Churro in taste and texture...but for Breakfast!!!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 3 tubes (8 ounces each) refrigerated crescent rolls
  • 6 tablespoons butter, softened, divided
  • 1 cup granulated sugar
  • 1 Tablespoons ground cinnamon

Instructions

  1. Preheat oven to 350°F. Lightly spray a standard 12-cup muffin baking tin with non-stick cooking spray. Set aside.
  2. On a lightly floured work surface, or dough disc, roll out each tube of dough to a 12 x 16-inch rectangle. (I used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams together to seal.)
  3. Spread 2 tablespoons of softened butter evenly over each sheet of dough.
  4. In a small bowl, whisk together sugar and cinnamon.
  5. Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet. Gently press cinnamon-sugar mixture into the dough. Set aside any remaining cinnamon-sugar mixture to use for topping later.
  6. Starting at the long end of the dough sheet, tightly roll it up into a log. If the ends are uneven, pat them inward to even them out.
  7. Cut the log in half, creating two shorter logs.
  8. Cut each of the shorter logs in half lengthwise, giving you four sections of dough.
  9. Repeat with remaining two sheets of prepared dough. You will have 12 sections of dough.
  10. Working one section of dough at a time, with the layered side facing out, roll the dough up your finger, tightly, in a spiral. Carefully remove the spiral from your finger and push into a ball. Tuck the end piece into the top of the muffin. Place into the prepared muffin tin. Repeat with remaining 11 sections.
  11. Bake for 18-20 minutes in preheated oven until golden brown.
  12. Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 142Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 75mgCarbohydrates: 20gFiber: 1gSugar: 17gProtein: 1g

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