Description

These delicious cruffins combine the flaky, buttery layers of croissants with the convenience of muffins. Made with refrigerated crescent roll dough, cinnamon sugar, and a buttery glaze, they are baked to golden perfection and dusted with powdered sugar for a sweet finish. Perfect for breakfast or an indulgent snack, these cruffins offer a delightful texture and flavor that’s easy to make at home.

Ingredients

Scale

Ingredients

1 can (8 oz) refrigerated crescent roll dough
1/4 cup granulated sugar
1 tablespoon ground cinnamon
1/4 cup unsalted butter, melted
1/4 cup powdered sugar (for dusting)

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Instructions

Preheat oven and prepare pan: Preheat the oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners to ensure the cruffins don’t stick during baking.
Roll and cut dough: Roll out the crescent dough and carefully cut it into squares along the perforations to create individual pieces ready to be layered.
Mix cinnamon sugar: In a small bowl, combine the granulated sugar and ground cinnamon until evenly mixed for the flavorful coating.
Brush and sprinkle dough: Brush each dough square generously with melted butter, then sprinkle the cinnamon-sugar mixture on top to add sweetness and spice.
Form cruffins: Fold the dough squares into cruffin shapes by stacking or rolling, and place them into the prepared muffin tin, stacking layers if needed to achieve the signature flaky texture.
Bake: Bake the cruffins for 15–20 minutes or until they turn golden brown and develop a crispy, flaky exterior.
Finish and serve: Remove the cruffins from the oven, allow them to cool slightly, then dust with powdered sugar before serving to add a sweet finishing touch.

Notes

Use fresh refrigerated crescent roll dough for best flaky texture.
Adjust cinnamon-sugar ratio to taste for less or more sweetness.
Serve warm for optimal flakiness and flavor.
Optional: add a filling like jam or chocolate between layers before baking.
Store leftovers in an airtight container and reheat gently before serving.