If a croissant and a muffin had a baby and rolled it in glorious cinnamon sugar, you’d end up with these perfect homemade cinnamon-sugar cruffins. They’re flaky, buttery, soft on the inside, crunchy on the outside, and covered with a magical sauce of melted butter, sugar, and cinnamon. You won't want to miss these delicious little bites of happiness!
Cruffins are the ultimate low-effort, high-reward treat—made with store-bought crescent roll dough combined with delicious cinnamon sugar, these babies look and taste like they came from a fancy French bakery. Only you will know the truth!
These delicious cinnamon-sugar cruffins are perfect for breakfast, brunch, or just a special anytime treat. Imagine an amazing holiday spread with these freshly baked cruffins alongside chai-spiced banana bread, liège waffles, and crispy French toast all on one glorious table—because why choose one when you can have it all?
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Why You Will Love These Cinnamon-Sugar Cruffins
You’re going to be obsessed with this cinnamon sugar cruffin recipe! First, it’s ridiculously easy—no need to master fancy pastry skills. Second, the flaky, buttery layers combined with that sweet, cinnamon-sugar coating? Pure magic. Whether you’re making them for brunch, a bake sale, or just because you deserve it (you do!), these cruffins will never disappoint.
Ingredients for Cruffins
These cinnamon-sugar cruffins come together with just a handful of simple ingredients. Store-bought crescent roll dough keeps the process easy while still giving you those irresistible, buttery layers. A mix of granulated sugar and brown sugar creates the perfect balance of sweetness with caramel notes, while cinnamon adds that warm, cozy spice we all love. And, of course, plenty of butter makes every bite rich, golden, and dreamy. Simple ingredients, next-level deliciousness!
- refrigerated crescent roll dough
- butter
- granulated sugar
- brown sugar
- cinnamon
- nonstick cooking spray
See recipe card for quantities.
How to Make Cruffins
ChatGPT said:
Making cruffins from refrigerated crescent roll dough is incredibly easy—just roll, sprinkle, twist, and bake for a deliciously flaky, cinnamon-sugar treat with minimal effort!
- Preheat the oven to 350 F (175 C). Generously spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
- Lightly flour a cutting board or other flat surface. I like to use the back of a half-sheet baking sheet. Open one roll of crescent roll dough and place on the floured surface.
- Unroll the crescent roll dough, pressing the perforated edges together to form one sheet of dough.
- Roll out the dough sheet to a 12- x 16-inch rectangle. You may need to lightly flour the top of the dough as well to keep it from sticking to the rolling pin.
5. Spread 2 tablespoons of the softened butter evenly over the rectangle of dough.
6. Sprinkle ⅓ cup of the cinnamon-sugar mixture over the buttered dough rectangle and smooth out evenly over the surface. Press lightly to adhere the cinnamon-sugar to the dough.
7. Tightly roll the dough rectangle into a log, starting with one of the long ends. You will end up with a 16-inch log of dough.
8. Cut the log in half through the middle, forming 2 shorter logs 8 inches in length.
9. Cut each 8-inch log in half lengthwise.
10. With the cinnamon-sugar side facing out, roll the cut logs into a cinnamon roll shape.
11. Place each rolled dough circle into the muffin tin. Repeat this process with the other 2 crescent roll dough cylinders.
12. If any cinnamon-sugar mixture has fallen out during the rolling process, sprinkle it on top of the unbaked cruffins in the muffin tin. Bake for 20-25 minutes in the 350-degree oven, or until golden brown and cooked through the middle. Serve immediately.
Variations
While cinnamon-sugar cruffins are a show-stopper, this recipe is a blank canvas for all sorts of cruffin-based treats. Here are some delicious options:
- Chai spice - Substitute an equal amount of chai spice mix for cinnamon for a kicked-up version.
- Pumpkin spice - Switch in pumpkin spice blend instead of cinnamon, and add a thin layer of pumpkin puree between the butter and sugar layers.
- Mocha - add 1 teaspoon espresso powder to the cinnamon-sugar mixture.
Equipment
Here's what you will need to craft these amazing cruffins:
- Rolling pin to roll out the crescent roll dough.
- Sharp knife to cut the dough logs.
- Muffin tin to bake the cruffins.
- Mixing bowl for the cinnamon-sugar mixture.
- Measuring cups and spoons to ensure accurate measurements.
Storage
To store cruffins, keep them in an airtight container at room temperature for up to 2 days to maintain freshness. If you need to store them longer, place them in an airtight container or zip-top bag and refrigerate for up to 5 days. For the best texture, reheat refrigerated cruffins in a warm oven (300°F for 5-10 minutes) before serving.
For longer storage, freeze cruffins in a sealed freezer bag for up to 3 months. When ready to eat, thaw at room temperature or reheat in the oven. Avoid microwaving, as it can make them chewy instead of flaky.
How to Handle Sticky Dough
The longer the crescent roll dough is out of the refrigerator, the harder it will be to handle. Work with dough straight out of the fridge, or if it's getting too sticky throw the dough back in the fridge for a few minutes.
Lightly flouring the work surface before rolling out the dough will help with stickiness, as well as flouring the surface of the dough if it's sticking to the rolling pin.
FAQ
A cruffin is the magical love child of a croissant and a muffin—flaky, buttery, and totally irresistible. Add some cinnamon-sugar, and you have a delicious treat that tastes like it came from a French bakery.
Yes! Freeze cruffins in an airtight bag for up to 3 months. To serve, let them thaw at room temperature or warm them in the oven at 300°F for a few minutes.
What’s the best way to reheat cruffins?
For the best texture, reheat cruffins in a 300°F oven for 5-10 minutes rather than using a microwave.
Can I make cruffins ahead of time?
Yes! You can assemble them the night before, store them covered in the fridge, and bake them fresh in the morning.
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Pairing
These are my favorite dishes to serve with cinnamon-sugar cruffins:
Perfect Homemade Cinnamon-Sugar Cruffins (Croissant Muffins)
Equipment
- muffin tin to bake the cruffins
- Rolling Pin to flatten and spread the dough evenly
- chef's knife to slice the dough
- mixing bowl to combine the cinnamon and sugar
- measuring cups and spoons to measure ingredients accurately
Ingredients
- 3 tubes refrigerated crescent rolls (8 ounces each)
- 6 tablespoons butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- nonstick cooking spray
Instructions
- Preheat the oven to 350 F (175 C). Generously spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
- Lightly flour a cutting board or other work surface. Roll out each tube of dough to a 12- x 16-inch rectangle, pinching seams together to create one solid piece of dough.
- Spread 2 tablespoons of softened butter evenly over the surface of the 12- x 16-inch rectangle.
- In a small bowl, whisk together the granulated sugar, brown sugar, and cinnamon.
- Sprinkle ⅓ cup of the cinnamon-sugar mixture over the top of each buttered dough rectangle. Gently press the cinnamon-sugar into the dough.
- Starting at the long side of the dough rectangle, tightly roll up the dough into a long tube, sealing the dough together at the end.
- Cut the long cylinder into 2 equal pieces, each 8 inches long.
- Cut each 8-inch piece of dough in half lengthwise, giving you 4 sections of dough.
- Roll each long piece of dough around itself with the cinnamon side facing out, forming a circle like a cinnamon roll. Place each dough circle into the prepared muffin tin, one in each muffin space, tucking in the end of the dough. If any cinnamon-sugar mixture has spilled out during the cutting and rolling process, sprinkle it on top of the cruffin rolls in the muffin tin.
- Repeat for the other 2 tubes of crescent roll dough.
- Bake for 20-25 minutes or until golden brown. Make sure the middle of the cruffin is baked through and no longer raw dough. Serve immediately.
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