Easy Cinnamon Sugar Cruffins
Delightful treats with warm, buttery layers enveloped in cinnamon and sugar, perfect for gatherings or snacks.
Ingredients
For the cruffins
- 3 cans (8 oz each) refrigerated crescent roll dough or crescent dough sheets Use perforated dough if available.
- 1/2 cup unsalted butter, very soft Must be very soft for easy spreading.
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/8 teaspoon fine salt
- nonstick cooking spray for the muffin pan To prevent cruffins from sticking to the pan.
Instructions
Preparation
- Heat the oven to 350 degrees F and spray a 12-cup muffin pan well with nonstick cooking spray.
- Unroll the crescent dough on a lightly sugared surface. If using perforated dough, press the seams closed and roll each sheet into an even rectangle.
- Spread the softened butter in a thin, even layer over each dough rectangle.
- In a bowl, stir together the sugar, cinnamon, and salt, then sprinkle half of this mixture over the buttered dough.
- Roll each rectangle tightly from the long side into a log, then cut each log in half crosswise.
- Slice each shorter log lengthwise to expose the cinnamon layers within.
- Coil each cut piece with the layered side facing outward and place in a muffin cup. Repeat to create 12 cruffins.
Baking
- Bake the cruffins for 18-22 minutes, rotating the pan halfway through the cooking time.
- Watch for golden brown tops and crispy edges to know they’re done.
- Let the cruffins cool in the pan for 3 minutes, then carefully remove and sprinkle with remaining cinnamon sugar while still warm.
Notes
For best results, ensure dough seams are sealed, use very soft butter, and allow them to cool adequately in the pan.