Cruffins are the delightful lovechild of croissants and muffins that have taken the pastry world by storm. With their flaky, buttery layers shaped into a muffin form, these treats offer the best of both worlds: the satisfying crunch of a croissant with the convenient shape and portability of a muffin.
While they might look intimidating, my simplified homemade version makes this bakery favorite accessible to home bakers without sacrificing that impressive spiral design and delicious taste. Perfect for weekend baking projects when you want to impress without spending hours in the kitchen!
Why You’ll Love This
- Impressive looking pastry that’s actually simpler than traditional croissants
- Versatile base that works with both sweet and savory fillings
- Make-ahead friendly – prepare the dough the night before
- Freezes beautifully for on-demand breakfast treats
- Customizable with endless filling options to suit your taste
Ingredients
- 3 tubes (8 ounces each) refrigerated crescent roll sheets
- 6 tablespoons unsalted butter, softened, divided
- 1 cup (200 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
- Working on a lightly floured surface, roll out each tube of crescent roll dough to a 12×16-inch rectangle. If using perforated crescent roll dough instead of sheets, be sure to pinch the seams together firmly to seal them.
- Spread 2 tablespoons of softened butter evenly over each sheet of dough, covering the entire surface.
- In a small bowl, whisk together the granulated sugar and ground cinnamon until well combined.
- Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over each buttered dough sheet (using ¾ cup total), gently pressing it into the dough with your hands or a rolling pin. Set aside the remaining cinnamon-sugar mixture (about ¼ cup) to use for coating after baking.
- Starting on the long edge of each dough sheet, tightly roll it up into a log, similar to making cinnamon rolls.
- Cut each log in half crosswise, creating two shorter logs. Then cut each of those shorter logs in half lengthwise, giving you four sections of dough per original sheet. When finished with all three sheets, you will have 12 sections of dough total.
- Working with one section of dough at a time, roll it up with the layered cut side facing outward, creating a spiral shape. Tuck the end piece underneath or pinch it to the side of the roll to secure it. Place each rolled section into a cup of the prepared muffin tin.
- Bake in the preheated oven for 18-20 minutes, or until the cruffins are golden brown and puffed up.
- Remove the cruffins from the oven and, while still hot, carefully remove them from the muffin tin. Roll each cruffin in the remaining cinnamon-sugar mixture to coat the outside. This works best while they’re still warm.
- Serve the cruffins warm for the best flavor and texture. They can also be enjoyed at room temperature.
Tips & Variations
- For extra flaky results, keep your puff pastry cold until ready to use.
- Try savory versions by replacing cinnamon-sugar with herbs and cheese.
- Add orange or lemon zest to the cinnamon-sugar mixture for a citrus twist.
- For chocolate lovers, sprinkle mini chocolate chips along with the cinnamon-sugar.
- If the pastry starts to get too soft while working with it, place it in the refrigerator for 10 minutes to firm up.
- For cleaner cuts, chill the rolled logs for 15 minutes before slicing.
Serving Suggestions
Serve these cruffins slightly warm with a dusting of powdered sugar for a simple but elegant presentation. They pair beautifully with a cappuccino or latte for a café-style breakfast experience. For an extra special brunch, offer a selection of fillings like lemon curd, Nutella, or pastry cream so guests can customize their own.
If serving as dessert, add a scoop of vanilla ice cream on the side and a drizzle of caramel sauce for an indulgent treat that will have everyone asking for seconds.
Notes
- Store leftover cruffins in an airtight container at room temperature for up to 2 days.
- Reheat for 5-7 minutes in a 300°F oven to restore crispness.
- Unfilled cruffins can be frozen for up to 1 month – simply thaw and warm before filling.
- The cruffins are done when they’re golden brown and a toothpick inserted comes out clean.
FAQs
Can I make the dough from scratch instead of using puff pastry?
Yes! You can use homemade croissant dough for a more authentic cruffin, but it will require additional time for lamination and proofing.
My cruffins didn’t rise as much as expected. What went wrong?
Make sure your oven is fully preheated and that you’re using fresh puff pastry. Also, avoid overfilling the muffin cups, as this can weigh down the pastry.
Can I prepare these the night before?
You can prepare the rolled logs and refrigerate them overnight, then slice and bake in the morning for fresh cruffins.
What’s the best way to fill cruffins?
A piping bag with a long, narrow tip works best for filling the center of cruffins after baking. Alternatively, you can use a small spoon to create a pocket in the center.
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