Cruffin
A Cruffin is crescent roll dough that is buttered and coated with cinnamon and sugar, rolled, cut, and baked in a muffin tin.
Ingredients
Scale
- 3 tubes (8 ounces each) refrigerated crescent roll sheets
- 6 tablespoons unsalted butter, softened, divided
- 1 cup (200 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
- Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (We used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)
- Spread 2 tablespoons of softened butter evenly over each sheet of dough.
- In a small bowl, whisk together the sugar and cinnamon.
- Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later.
- Starting on the long end of the dough sheet, tightly roll it up into a log.
- Cut the log in half, creating two shorter logs.
- Cut each of those shorter logs in half lengthwise, giving you four sections of dough.
- Repeat with the remaining two sheets of dough. You will have 12 sections of dough.
- Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.
- Place into the prepared muffin tin. Repeat with the remaining 11 sections.
- Bake for 18-20 minutes, or until golden brown.
- Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!
Nutrition
- Calories: 183kcal
Find it online: https://ingredientidea.com/cruffin-recipe/