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A large white serving plate with a pile of cinnamon sugar croffles and a small glass dish of maple syrup.

Cinnamon Sugar Croffles

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  • Author: The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 3 mins
  • Total Time: 13 minutes
  • Yield: 8 croffles


Layers of buttery cinnamon sugar between flaky croissant dough pressed in a hot waffle iron until golden brown. These Cinnamon Sugar Croffles might be the most perfect breakfast treat.


  • 4 tablespoons granulated sugar
  • 4 teaspoon ground cinnamon
  • 1 (8 ounce) can refrigerated crescent dough (8 rolls)
  • 2 tablespoons butter, softened
  • Maple Syrup, for serving


  1. Preheat a Belgian-style waffle iron to medium heat.
  2. In a small bowl, stir together the sugar and ground cinnamon until well combined.
  3. On a lightly floured surface, open the can of crescent dough and separate each triangle so you have 8 triangles.
  4. Working with as many crescent rolls as will fit in your waffle iron, spread a thin layer of softened butter on one side of each triangle. Sprinkle each buttered triangle with about 3/4 teaspoon of the cinnamon sugar mixture.
  5. Roll the triangle of dough from the largest side to the smallest to form a crescent shape.
  6. Sprinkle the outside of each crescent roll generously with cinnamon sugar.
  7. Spray the plates of the waffle iron with cooking spray and then place the cinnamon sugar-coated crescent roll(s) in the waffle iron. (be sure to shape the croissants like a croissant in the waffle maker before closing the lid so they cook up still looking like croissants with the class curve to them)
  8. Close the waffle iron and cook the croffle(s) for 2-3 minutes or until golden brown.
  9. Remove the croffle(s) from the waffle iron and immediately sprinkle them with some more cinnamon sugar. Repeat with remaining crescent dough triangles.
  10. Serve with maple syrup for dipping. They’re also great served with fresh fruit and a drizzle of maple syrup on top.