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Cinnamon-Sugar Cruffins
These flaky, buttery cruffins are a delightful mix of croissant and muffin, made with puff pastry and a touch of cinnamon-sugar. Perfect for breakfast, brunch, or a sweet treat anytime!
Ingredients
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons ground cinnamon
- 1 17.3-ounce package (490 g) frozen puff pastry, thawed
- 1/2 cup (113 g) unsalted butter, very soft
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Instructions
- Preheat the oven to 375°F (190°C). Grease or line 8 cups of a 12-cavity muffin pan.
- Combine the sugar and cinnamon. Place 3 to 4 tablespoons of the mixture in a separate bowl to top the cruffins after they’ve baked. Set both aside.
- Roll out one of the puff pastry sheets to a rectangle about 10” x 12” (25x30cm) and 1/8-inch (0.3cm) thick. (Keep the other sheet refrigerated.)
- Spread half of the butter over one of the sheets. (It's okay if you don't quite use all of the butter; just make sure the pastry is evenly covered.) Sprinkle half of the larger portion of cinnamon-sugar over the buttered pastry sheets.
- Starting from the long end, roll the pastry tightly. Cut in half to make two equal size logs, and then cut each of those in half lengthwise.
- Shape each portion into a coil around your finger.
- Place in the prepared pan and refrigerate while you repeat with the remaining puff pastry.
- Bake 20 to 25 minutes or until golden brown.
- Remove the pan from the oven and place on a wire rack. Sprinkle the tops of the cruffins with the reserved cinnamon-sugar.
- Cool for 5 to 10 minutes, and then remove the cruffins from the pan and place on a wire rack to continue cooling.
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Notes
- Store in an airtight container at room temperature up to 2 days.
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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