Homemade Cruffins
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cruffins
- Category: Pastry/Dessert
- Method: Baking
- Cuisine: Fusion (a mix of French croissant and muffin styles)
- Diet: Vegetarian
Ingredients
- 3 tubes of your favorite refrigerated crescent roll sheets (about 8 ounces each)
- 6 tablespoons of creamy, unsalted butter (softened for easy spreading)
- 1 cup of sweet granulated sugar (about 200 grams)
- 1 tablespoon of aromatic ground cinnamon
Instructions
- Start by warming up your oven to a cozy 350°F. Give your 12-cup muffin tin a light spritz of non-stick spray – we don’t want any sticky situations!
- On your work surface, roll out each dough sheet into a rectangle about 12 by 16 inches. If your dough has those pesky perforations, just give them a gentle pinch to seal.
- Now for the fun part – spread 2 tablespoons of that soft butter over each dough sheet. Don’t be shy, make sure it’s evenly coated!
- In a bowl, mix up your sugar and cinnamon. Sprinkle a quarter cup of this sweet-spicy mix over each buttered dough sheet. Pat it down gently – we want it to stick!
- Time to roll! Start from the long edge and roll each sheet into a tight log. Then, slice each log in half to get two shorter logs.
- Here’s where it gets interesting – cut each of those shorter logs in half lengthwise. You’ll end up with 12 stripey sections of dough.
- Take each section, layered side out, and roll it up like a cinnamon roll. Tuck in the end so it stays neat.
- Pop each rolled-up piece into your muffin tin.
- Bake for about 18-20 minutes. You’re looking for a beautiful golden brown color.
- Fresh out of the oven, roll these warm cruffins in your leftover cinnamon-sugar mix. It’s like a sweet, sparkly finishing touch!
Find it online: https://mymotherkitchen.com/cruffins/