Easy Cruffins – The BakerMama


Flaky and buttery and covered with scrumptious cinnamon sugar, these Easy Cruffins take store bought crescent roll dough and turn it into breakfast magic.

Easy Cruffins by The BakerMama

Croissant, Meet Muffin

What do you get when you cross a croissant and a muffin? They’re not the punchline of a joke, friends. They’re delicious, delicious breakfast treats. These Easy Cruffins are like the love child of my two favorite breakfast pastries. Croissant meets muffin in one beautiful treat. I always order the cruffin when we go to bakeries that have them. They’re one of my favorite pastries!

Easy Cruffins by The BakerMama

These beauties came about one day when I decided to play around with canned crescent roll dough. I mean, I feel like I’ve tapped out my creativity with canned cinnamon rolls (if you know, you know 😂). And this Easy Cruffins recipe turned out GREAT.  We actually made cruffins years ago with homemade dough (to replicate the famous ones at Dominique Ansel Bakery in NYC), but that was way too much work. I was so thrilled with how amazing these turned out with so little effort and ingredients! I’m going to be making a few different variations in the near future, so stay tuned!

Easy Cruffins by The BakerMama

Four ingredients. That’s it. Just some canned crescent roll dough, cinnamon, sugar, and of course, butter. And they come out flaky, buttery, and covered with delicious cinnamon sugar (with sugar and cinnamon throughout!). Delicious! I can’t wait to show you how to make them!

Easy Cruffins by The BakerMama

How to Make Easy Cruffins

Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside. Then roll out each sheet of the crescent roll dough until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are blended back together.

Spread the softened butter onto the sheets. Combine the sugar and cinnamon in a small bowl and whisk with a fork to combine. Sprinkle half of the cinnamon/sugar mixture on top of the buttered sheets.

Starting on the long end of the rectangle, roll up the dough into a log. Cut the dough in half, giving you shorter logs. Then cut each of those logs in half, lengthwise. Repeat with the other two sheets. When you’re finished, you should have 12 pieces.

Easy Cruffins by The BakerMama

Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out. Place each rolled piece in the greased muffin pan.

Easy Cruffins by The BakerMama

Bake for about 18-20 minutes, rotating the pan halfway through the baking time. Remove from the oven and immediately remove the cruffins from the pan. Sprinkle each cruffin generously with the cinnamon/sugar mixture and place them on a cooling rack.

Easy Cruffins by The BakerMama

Serve warm or at room temperature. Enjoy!!

Easy Cruffins by The BakerMama

Watch for More!

Step into the kitchen with me while I bake up a batch of these delicious Cruffins!

If you make these Easy Cruffins, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ????

 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,


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Easy Cruffins by The BakerMama

Easy Cruffins


  • Author:
    The BakerMama

  • Prep Time:
    10

  • Cook Time:
    18-20

  • Total Time:
    25 minute

  • Yield:
    12 cruffins

Description

Flaky and buttery and covered with scrumptious cinnamon sugar, these Easy Cruffins take store bought crescent roll dough and turn it into breakfast magic.


  • 3 (8 ounce) tubes of crescent roll dough
  • 1/2 cup butter, completely softened
  • 1/2 cup granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. Preheat the oven to 350°F.
  2. Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.
  3. Roll out each sheet of the crescent roll dough until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are blended back together.
  4. Spread the softened butter onto the sheets.
  5. Combine the sugar and cinnamon in a small bowl and whisk with a fork to combine.
  6. Sprinkle half of the cinnamon/sugar mixture on top of the buttered sheets.
  7. Starting on the long end of the rectangle, roll up the dough into a log.
  8. Cut the dough in half, giving you shorter logs.
  9. Then cut each of those logs in half, lengthwise.
  10. Repeat with the other two sheets. When you’re finished, you should have 12 pieces.
  11. Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out.
  12. Place each rolled piece in the greased muffin pan.
  13. Bake for about 18-20 minutes, rotating the pan halfway through the baking time.
  14. Remove from the oven and immediately remove the cruffins from the pan.
  15. Sprinkle each cruffin generously with the cinnamon/sugar mixture and place them on a cooling rack. Serve warm or at room temperature.



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