Description
These Cinnamon Sugar Cruffins are a flaky, buttery, bakery-worthy delight made easy with crescent roll dough. Rolled with cinnamon sugar and baked to golden perfection, they’re the ultimate morning treat.
Ingredients
Units
Scale
- 3 tubes (8 ounces each) refrigerated crescent roll sheets
- 6 tablespoons unsalted butter, softened (divided evenly)
- 1 cup (200 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and spray a 12-cup muffin tin with nonstick spray.
- Roll out each crescent roll sheet into a 12x16-inch rectangle on a lightly floured surface.
- If using perforated dough, seal the seams well.
- Spread 2 tablespoons softened butter on each sheet.
- Mix sugar and cinnamon in a bowl.
- Sprinkle ¼ cup of the cinnamon sugar over each buttered sheet and press gently.
- Roll each sheet tightly from the long edge into a log.
- Cut each log in half, then slice each half lengthwise to make 4 strips per sheet.
- Repeat for all sheets to get 12 strips total.
- Roll each strip into a spiral with layers facing outward and tuck the end under.
- Place each spiral in a muffin cup.
- Bake for 18–20 minutes until golden brown and puffed.
- Roll warm cruffins in remaining cinnamon sugar for a sweet coating.
Notes
Store in an airtight container at room temperature for up to 2 days, or freeze wrapped in foil and sealed in a zip-top bag for up to 1 month. Reheat in the oven at 300°F for 5 minutes or microwave for 10–15 seconds for quick softening.
Nutrition
- Serving Size: 1 cruffin
- Calories: 230
- Sugar: 14g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
