These Cinnamon Sugar Cruffins are super easy to make and absolutely delicious! Filled with cinnamon sugar, these are sure to satisfy your morning sweet tooth.
A cruffin is a hybrid of a croissant and a muffin and filled with various flavors. Cruffins can be filled with things like cinnamon sugar, cream, jam, or even custard.
I have no idea who originally invented the cruffin trend. But if you know-please send them my thanks! 😉
These tasty pastries are the perfect balance of soft and flaky, and with only 10 minutes of prep time, they're the perfect breakfast treat! (And they make a pretty awesome dessert too!)
This cruffins recipe is:
- Super easy to pull together with just a few ingredients.
- Ready in 30 minutes!
- An easy homemade breakfast pastry.
How to Make Cruffins
- Roll out a layer of dough.
- Layer with butter, sugar, brown sugar, and cinnamon.
- Top the dough with a second layer of dough.
- Slice the dough into long strips, and roll each strip into a wheel.
- Dip each roll in butter and cinnamon sugar.
- Place each roll into a muffin tin, and bake.
Scroll down for the full recipe with measurements and detailed instructions.
Tips, Tricks, & Variations
Not Too Much Flour
When you're rolling out the crescent dough, make sure you don't use too much flour. Use just enough that the dough will keep from sticking to your counter or rolling pin. Using too much flour might make your cruffins too dense.
Try Chocolate or Nutella Filling
There are a number of variations you can try when you make cruffins.
One simple way to switch it up is to replace the cinnamon with cocoa powder. This will make delicious chocolate cruffins.
You can also replace the cinnamon-sugar mixture with Nutella, a chocolate hazelnut spread, for a delicious twist.
Dust With Confectioners Sugar
Another way to add flavor and a pretty decoration to your cruffins is to dust them with powdered sugar as they cool.
This will give them a professionally-made look and make them extra tasty!
Other Cruffin Fillings
If you want to add something of a little more substance, you can fill your cruffins with raisins, chocolate chips, or dried cranberries or cherries.
Do this after you roll out the dough. Use this instead of-or in addition to-your cinnamon sugar mixture.
Chocolate Walnut Topping
Once your cruffins are baked and then slightly cooled, melt together chocolate chips and 1 tablespoon of almond milk in a bowl. Whisk this until it is smooth.
Then put the chocolate in a piping bag, and pipe it over the top of the cruffins. Top it off with crushed walnuts, and sprinkle them with powdered sugar.
Jam Or Custard Filling
For a fruity or creamy filling, put either jam or custard in a piping bag. Use the piping tip to pierce a hole into the bottom of the cruffin, and pipe the jam or custard inside.
Finish it off by rolling the cruffin in powdered sugar.
More Tasty Ideas
If you love this cruffin recipe, be sure to check out all of our delicious breakfast and dessert recipes, plus these other delicious ideas:
Recipe
Cinnamon Sugar Cruffins
Equipment
Ingredients
- 2 cans crescent roll dough or croissant dough
- 2 tablespoon butter melted
- 2 tablespoon sugar
- 1 tablespoon light brown sugar
- 1 teaspoon ground cinnamon
- 2-3 tablespoon flour for rolling
Instructions
- Preheat the oven to 350°F.
- Open both cans of dough and roll them out on a floured surface. Make sure the perforations are no longer there.
- In a small bowl, combine sugar, brown sugar, and cinnamon.
- Spread a small amount of the melted butter on one layer of dough. Sprinkle with half of the sugar mixture.
- Top with the second layer of dough.
- Slice the dough into long strips. Roll each strip up, similar to a cinnamon roll.
- Dip each roll into the remaining butter and cinnamon sugar mixture.
- Place each roll in a prepared muffin tin. (I sprayed each with cooking spray.)
- Bake for approximately 20 minutes or until the cruffins are golden brown.
- Remove and let cool slightly before serving.
- ENJOY!
Notes
Nutrition
Nutrition details are an estimate, per serving.
Barbe Jordan says
These were delicious!
Instead of cutting into strips I rolled it altogether like cinnamon rolls and then sliced into 6 sections.
I made a mess making these. ? But I will be experimenting soon. I usually use a recipes ingredients listed the first time and then……….
My family says I never make a recipe the same way twice!
Dawn says
Saw this recipe & just had to make them made 10 in all as not sure how to portion the dough up very good might try chocolate ones next time ?
Carol says
Fast, easy and fun to make. I cut into one after 20 mins and the center wasn't fully cooked, added 10 minutes and they were perfect. Next time I'll increase the sugar/cinnamon by half and use more inside the rolls. I added confectioner sugar icing because, well, cinnamon rolls ?
Dorothy A. says
Sounds hard to do. Hard until you make it the first time, then easy from then on, I hope. ??
Pat Frank says
Can these be made in small muffin tine for finger food?
Deanine says
Yes, of course. Just roll them smaller and cook for less time. Canned crescent rolls can be made any shape or size.
Lisa says
These are tasty but didn't go over as well as I expected at the brunch. A few people thought they need a little drizzle of icing. I liked the fact that I could roll them an hr in advance and leave them in the muffin tin on the counter until I could bake them. They did not rise (didn't expect them to) and they kept their shape.
Diane says
going to store to get ingrdients. know what breakfast will be tomorrow, Yummy.
Debbie says
Turned out great, super easy. Thanks?
Sweet Karen says
Although the cruffins are delicious I found that they were best eaten on the first day of making them. They, in my estimation ,do not keep their desired consistency.
Dixie says
Really good recipe - fast, easy and yummy. And now that Pillsbury has non-perforated sheets of crescent dough, it’s even easier. Tried the basic recipe and next time will go with a chocolate version
Claudell says
These came out looking great and tasted delicious!
Kathy Rector says
Love your recipe.
Barbara Peterlin says
I am happy that there are low sugar and sodium so I can eat them for my favorite breakfast!!! Thank you!
Bev says
These were delicious! I doubled the sugar/cinnamon and butter amounts because I didn’t think it was enough. I really didn’t need to as I had leftover of both that I threw out.
Mary Jo Hafner says
These were so good!! A big hit!
Christine says
I love an easy recipe and when I saw this one I was ready to try it. I ended up doubling the sugar and cinnamon mixture and for those with a sweet tooth I'd recommend it. Sprinkled some mini chocolate chips on top and these were exactly what I was looking for. Thank you for sharing this recipe ❤️
Joanne Ward says
Your recipe says crescent roll dough for ingredients (i.e.Pillsbury)? yet then it says to roll out the croissant dough. This is confusing to me as they are not the same. Can you please clarify? Should puff pastry dough be used? Thanks you so much!
Nicole says
This is explained in the notes section of the recipe. There is also a link to the dough right in the recipe card. Crescent roll dough is what I typically use. Canned croissant dough is available regionally, and it actually is nearly identical. (Although I wouldn't say it tastes like a real croissant!) Puff pastry can be used, but will give a different texture.
Cynthia Stewart says
thanks for sharing! I can't wait to try this recipe.
Sharon says
Only two people in household, used one can and split the dough in 2 pieces, I melted the butter with sugar and cinnamon and spread it on dough cut 4 strips and baked for 22 min. Made a quick icing with powder sugar and milk, turned out delicious
Susan W. says
This are easy to make and delicious. I made a paste with the butter, sugars and cinnamon to spread on the dough. Then sprinkled cinnamon sugar on top. I would agree they need a little drizzle on top after you take them out of the oven. A vanilla bean cream cheese one works great!
Pauline McCarraher says
This looks delicious