Cinnamon Sugar Cruffins Treat

These Cinnamon Sugar Cruffins offer the perfect blend of flaky croissant layers with a sweet cinnamon sugar filling that bakes into golden, irresistible pastries. They make an ideal treat whether you want a cozy breakfast or a delightful dessert that tastes like it took hours but actually comes together quickly.

Ingredients

• Crescent roll dough: three tubes, refrigerated for ready-to-use flakiness and layering
• Unsalted butter: six tablespoons softened to spread evenly and add richness
• Granulated sugar: two hundred grams to create the classic sweet crunch when baked
• Ground cinnamon: one tablespoon to provide warm aromatic spice that makes the pastry memorable
• Crescent dough: Choose crescent dough with no artificial preservatives for the best flavor and texture experience

Step-by-Step Instructions

Preheat and Prepare:

Heat the oven to 175 degrees Celsius and lightly grease a twelve-cup muffin tin with nonstick spray to ensure easy removal and crisp edges

Roll and Seal Dough:

Unroll one tube of dough onto a lightly floured surface to form a rectangle and press seams together firmly to prevent the layers from separating during baking

Butter and Sprinkle Filling:

Evenly spread two tablespoons of softened butter over the rolled dough, then mix the granulated sugar and cinnamon in a bowl and sprinkle a generous layer over the butter for a sweet cinnamon filling

Roll and Coil:

Starting at the short end, roll the dough tightly into a log, then cut it in half lengthwise to reveal the layers. Place the halves with the cut sides outward and coil each into a spiral shape, then set them into muffin cups

Repeat for Remaining Dough:

Repeat the buttering, filling, rolling, and coiling process with the two remaining tubes of dough until all twelve cups are filled with spiraled cruffins

Bake:

Place the muffin tin in the oven and bake for twenty to twenty-five minutes until golden brown and fully cooked

Butter and Coat:

While warm, brush the cruffins with melted butter and roll each in the remaining cinnamon sugar mixture to coat completely

Cool and Serve:

Allow the cruffins to cool slightly and serve warm or at room temperature for maximum flakiness and flavor

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Storage Tips

Store any leftover cruffins in an airtight container at room temperature for up to two days to maintain flakiness Avoid refrigerating as it can dry them out To reheat, warm briefly in the oven to restore their crisp exterior and soft interior

Ingredient Substitutions

You can substitute the crescent roll dough with refrigerated puff pastry sheets for a slightly different texture Softened margarine may replace butter if dairy-free options are needed Ground nutmeg or cardamom can be added along with cinnamon for a spiced variation

Serving Suggestions

Serve these cruffins alongside a cup of coffee or spiced chai for a cozy pairing Dust lightly with powdered sugar or drizzle with glaze to dress them up for a special occasion They also pair well with fresh fruit or a dollop of whipped cream for extra indulgence

Recipe FAQs

→ What dough is best for flaky cruffins?

Refrigerated crescent roll dough works well for flaky layers, allowing easy shaping and a tender, buttery texture.

→ How do I achieve distinct flaky layers in cruffins?

Spreading softened butter and cinnamon sugar evenly before rolling and slicing the dough helps create visible, flaky layers when baked.

→ Can I add nuts or chocolate to the filling?

Yes, adding chopped nuts or chocolate chips enhances texture and flavor, providing a delicious twist to the cinnamon sugar coating.

→ What’s the ideal baking temperature and time?

Baking at 175°C (350°F) for 20–25 minutes until golden ensures the cruffins cook through with a crisp exterior and tender inside.

→ How should cruffins be stored to maintain freshness?

Store cooled cruffins in an airtight container for up to two days to preserve texture and flavor.

→ Is it necessary to brush with butter after baking?

Brushing with melted butter after baking enriches flavor and helps the cinnamon sugar adhere for a more pronounced sweet crust.