Cinnamon Sugar Cruffins
These easy cinnamon sugar cruffins are a hybrid of croissants and muffins! They have a flakey, buttery exterior that’s coated in cinnamon sugar and are incredibly easy to make from the comfort of your kitchen!
Servings: 12 people
Equipment
- standard 12 cup muffin tin
Ingredients
- 3 (8 oz) tubes crescent rolls
- 6 tbsp softened butter
- 1 cup granulated sugar
- 1 tbsp cinnamon
Instructions
- Preheat your oven to 350 degrees F and grease a 12-cup muffin tin with non-stick spray or melted butter. Set aside.
- Unroll your tube of crescent roll dough and pinch together the seams to create one sheet. Lightly roll over the dough with a rolling pin to make sure the seams stick together.
- Evenly spread 2 tbsp of softened butter on the dough, then sprinkle 2 tbsp of cinnamon sugar on top of the butter, making sure to gently press it into the dough.
- Starting with the long end of the dough, tightly roll into a log. Using a sharp knife, cut the log in half, creating two shorter logs.
- Cut each of the shorter logs in half lengthwise to reveal the inside of the layers. Now you’ll have 4 sections of dough.
- Repeat with remaining two tubes of crescent dough, until you have 12 sections.
- Working one by one, roll each section into a spiral shape (like a cinnamon roll) and place in your prepared muffin tin. Repeat with the 11 remaining sections.
- Bake for 20-22 minutes, then let cool in the pan for 5 minutes.
- While still warm, roll each cruffin in the remaining cinnamon sugar and enjoy!