Description
Delicious cruffins filled with cinnamon sugar and butter, baked until golden brown.
Ingredients
Scale
- 3 tubes (227 g each) refrigerated crescent roll dough
- 6 tablespoons unsalted butter, softened
- 200 grams granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 175°C. Lightly grease a standard 12-cup muffin tin with nonstick spray.
- Unroll one tube of crescent roll dough onto a lightly floured surface to form a rectangle. Seal any perforations by pinching the seams.
- Spread 2 tablespoons softened butter evenly over the dough. In a bowl, mix granulated sugar with ground cinnamon. Sprinkle a generous layer of cinnamon-sugar over the buttered dough.
- Starting at the short end, roll the dough tightly into a log. Cut the log in half lengthwise to expose the layers. With cut sides outward, coil each half into a spiral and place in a muffin cup.
- Repeat shaping, buttering, and filling with the remaining two tubes of dough to fill all 12 muffin cups.
- Bake for 20–25 minutes until golden brown and cooked through.
- While still warm, brush baked cruffins with melted butter. Roll each in the remaining cinnamon-sugar until fully coated.
- Allow cruffins to cool slightly before serving. Serve warm or at room temperature.
Notes
- Make sure to seal the perforations in the dough well to avoid leaking during baking.
- These cruffins are best enjoyed fresh but can be stored in an airtight container for a couple of days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 180
- Sugar: 8g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg