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Outrageously wonderful Cruffins are made with just 4 ingredients for a sweet brunch treat that is loved by all! These tender, buttery pastries are made with crescent roll dough rolled up with a cinnamon-sugar mixture and baked until they’re fluffy and soft!
If you love these cozy cruffins, then you will want to try all of our incredible pastry recipes! Try out my favorite Cinnamon-Sugar Donut Muffins, these Boston Cream Donuts or these flakey, fried Cronuts for your next breakfast spread.
What are Cruffins?
If you’ve never tried Cruffins, get ready to be blown away! They are a cross between a croissant and a muffin. You will go crazy for all the tender layers of a croissant rolled up and cooked in a muffin pan, so these bake up in the shape of a muffin. Cruffins are also similar to cinnamon rolls since the dough is buttered and rolled up with a mix of cinnamon and sugar. They are perfectly sweet, buttery, and over-the-top irresistible!
This Cruffins recipe is not only delicious but also SO easy because instead of making the dough from scratch, you use crescent roll sheets from a tube! With just 4 ingredients, these are so simple that even the most beginner of bakers can create this masterpiece of cinnamon sugar deliciousness!
Ingredients Needed
The four ingredients needed to make cruffins are ones that you probably have in your kitchen right now! These look fancy enough for a special occasion or a holiday brunch, but they’re easy to make anytime. Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.
- Ground Cinnamon: For that warm, cozy flavor that is just so delightful.
- Granulated Sugar: Mixed with cinnamon, granulated sugar gives these cruffins the perfect amount of sweetness.
- Crescent Roll Sheets: Using crescent roll sheets from a tube makes this recipe super easy and fuss-free!
- Salted Butter: Softened butter helps the cinnamon and sugar adhere to the dough and gives these the best buttery taste.
How to Make Cruffins
These cruffins are simple to make because you use ready-to-go crescent roll dough from a tube. Here’s how they come together:
Prep
- Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a muffin pan well with pan spray, I recommend using a baking spray that has flour in it, like Baker’s Joy.
- Combine Cinnamon and Sugar: In a medium bowl, mix the cinnamon and sugar and set aside.
- Add Filling: Roll out each tube of crescent roll dough until it is a 14×10-inch rectangle. Spread 3 tablespoons of softened butter evenly over each sheet of dough. Sprinkle ¼ cup of the cinnamon sugar mixture over each sheet and spread it until it is even.
- Roll the Dough: Tightly roll each sheet up into a long along the long side, pulling the dough taut as needed. Cut each rolled up sheet of dough in half, so you have 6 short logs total. Slice each short log in half lengthwise, which will expose the layers inside. Carefully roll each split portion starting on one end, keeping the sliced layers facing up. It will look messy, but it will create a pinwheel-looking roll of dough. Pinch the exposed end to the side it touches and place it in a well of the prepared muffin pan. Repeat with the remaining dough until all the logs have been rolled up and you have 12 cruffins.
Bake
- Bake: Place in the oven and bake for 20-25 minutes until the centers are fully baked and the edges have turned a deep golden brown. The baking time may differ slightly, depending on your oven. If the center still looks gooey or doughy, bake for a minute or two longer.
- Roll in Cinnamon Sugar: As soon as the cruffins are done baking, carefully remove them from the muffin pan and immediately roll them in the remaining cinnamon sugar. Don’t let them sit in the pan! They will be very hot, so be careful, but if they start cooling at all in the muffin pan, they will become increasingly difficult to get out of the pan, and the cinnamon sugar won’t stick to them.
- Cool and Enjoy! Let them cool for 10-15 minutes before serving.
Tips and Variations
Anyone who tries these cruffins will immediately fall in love with them! These are great for a special occasions, or just to have fun experimenting in the kitchen. Here are a few tips to help if you are making these for the first time!
- Dough: If you can’t find crescent roll sheets, use regular crescent rolls and pinch together the seams.
- Different Spices: For variation in flavor, try adding ¼-½ of nutmeg, cloves, and ginger in addition to the cinnamon. This will make your cruffins taste like fall!
Storing Leftovers
It’s best to serve your cruffins immediately. If you try to make them ahead of time, the cinnamon sugar will begin to weep in the refrigerator. The cruffins will stay good in an airtight container at room temperature for up to 3 days.
More Delicious Pastry Recipes
Pastries are so scrumptious and versatile because you can have them for breakfast, dessert or as a snack. Once you try making these recipes at home and realize just how amazing homemade pastries taste and how easy they can be, you will never need to go to the bakery again!
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Cruffins
Ingredients
- 5 teaspoons ground cinnamon
- 1 ¼ cup granulated sugar
- 3 tubes crescent roll sheets
- 9 tablespoons salted butter, softened
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a muffin pan well with pan spray, I recommend using a baking spray that has flour in it, like Baker’s Joy.
- In a medium bowl, mix the cinnamon and sugar and set aside.
- Roll out each tube of crescent roll dough until it is a 14×10-inch rectangle. Spread 3 tablespoons of softened butter evenly over each sheet of dough. Sprinkle ¼ cup of the cinnamon sugar mixture over each sheet and spread it until it is even.
- Tightly roll each sheet up into a long along the long side, pulling the dough taut as needed. Cut each rolled up sheet of dough in half, so you have 6 short logs total. Slice each short log in half lengthwise, which will expose the layers inside. Carefully roll each split portion starting on one end, keeping the sliced layers facing up. It will look messy, but it will create a pinwheel-looking roll of dough. Pinch the exposed end to the side it touches and place it in a well of the prepared muffin pan. Repeat with the remaining dough until all the logs have been rolled up and you have 12 cruffins.
- Bake for 20-25 minutes, or until the centers are fully baked and the edges have turned a deep golden brown. The baking time may differ slightly, depending on your oven. If the center still looks gooey or doughy, bake for a minute or two longer.
- As soon as the cruffins are done baking, carefully remove them from the muffin pan and immediately roll them in the remaining cinnamon sugar. Don’t let them sit in the pan! They will be very hot so be careful, but if they start cooling at all in the muffin pan, they will become increasingly difficult to get out of the pan and the cinnamon sugar won’t stick to them.
- Let them cool for 10-15 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look delicious! Can’t wait to try. Wondering if you have a savory version. Like butter and garlic inside and rolled in herbs/garlic powder/something else? Thanks.
You could use this recipe for garlic knots and just swap out the dough for the crescent roll sheets. 😊
Easy and delicious!! My family and neighbors loved these! Do you know if it would be OK to make the rolls ahead the night before and cook the next morning? Thanks for the recipe!
Yes! They’re great for making the night before!
If you have 4 cans of rolls and cut each in half, that would leave 8 halves, correct? I don’t quite understand the 6 that you indicated would be left to slice in half to make 12 cruffins. Wouldn’t there be 16?
The recipe says “3” cans
Pretty sure it says three sheets (3 cans) each cut in half=6.
I don’t understand your math. 4 tubes of crescent rolls. Cut each one in half, yields 8 short rolls, not six. Cut each short roll in half length-wise, yields 16 crudfins, not 12.
An error on my part- it’s 3 tubes, cut in half. Sorry about that!
I’m a little confused. Is it supposed to be 3 tubes of dough….cut in half (6 short logs)..then cut in half again length wise and rolled to get 12 servings? If so, does the butter/sugar/cinnamon change? 4 tubes if I read the directions correctly would give you 16, no?
Hi, so sorry about that, I’m adjusting the instructions now! It’s 3 tubes, cut in half and then split down the middle.
Just an observation, as I have not made these, but if you have 4 cans of crescent sheets, you will have 8 halves, not 6
Thanks for pointing this out! I adjusted the instructions. It’s 3 tubes, cut in half and split down the middle.
Should it be 3 tubes of dough not 4?
Correct, 3 tubes! Cut in half and then split down the middle. I adjusted the recipe. 😊
I use a lot of your recipes & thoroughly enjoy them. However, the instructions in your narrative are completely indecipherable.
I agree the instructions don’t make sense. This looks like it could be a great recipe but thinking it should be 3 crescent tubes, not 4.