Perfect Homemade Cinnamon-Sugar Cruffins (Croissant Muffins)
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!
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.
Notes
The mixture of sugar and butter melts into a delicious sauce that permeates the whole cruffin, but it is extremely sticky. Make sure to generously spray the muffin tin, and if the cruffins aren't coming out easily after baking you can run a knife between the cruffin and the tin in a circle to help loosen them.
The crescent roll dough can be fragile when rolling it out. It's easier if the dough is straight out of the fridge, and sprinkling a little flour on top of the dough when rolling out can also help.
I like to use the back of a half-sheet pan baking sheet, which measures 12 x 16 inches, to roll out the crescent roll dough.
The butter needs to be very soft in order to spread evenly on the crescent roll dough layer without tearing through. If your butter isn't all that soft or you're having trouble spreading it without tearing through the dough, cut very small pats of butter and place them evenly on the surface of the dough.