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Rainbow sprinkled cruffins topped with simple icing on a white marble counter.

Confetti Cruffins

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  • Author: The BakerMama
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 Cruffins

Description

With rainbow sprinkles baked right in and more sprinkled on top, these Confetti Cruffins are a sweet celebration. Made easy with store-bought crescent dough and topped with a simple vanilla frosting, they’re a colorful twist on a favorite breakfast treat.

Ingredients

Cruffins:

    • 3 (8 ounce) tubes of crescent roll dough
    • 3/4 cup rainbow sprinkles, plus more for garnishing

Buttercream Frosting:

    • 1/2 cup (1 stick) unsalted butter, softened
    • 2 cups powdered sugar
    • 2 tablespoons milk or heavy cream
    • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 350°F.
  2. Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.
  3. Roll out each sheet of the crescent roll dough until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are blended back together.
  4. Sprinkle 1/4 cup of rainbow sprinkles evenly across each rectangle of crescent dough and then gently roll the sprinkles into the dough with a rolling pin.
  5. Starting on the long end of the rectangle, roll up the dough into a log.
  6. Cut the dough in half, giving you shorter logs.
  7. Then cut each of those logs in half, lengthwise.
  8. Repeat with the other two sheets. When you’re finished, you should have 12 pieces.
  9. Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out.
  10. Place each rolled piece in the greased muffin pan.
  11. Bake for about 18-20 minutes, rotating the pan halfway through the baking time.
  12. Remove from the oven and let the cruffins rest in the pan for 5 minutes before removing to a wire rack to cool completely.
  13. While the cruffins are cooling, make the frosting. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth.
  14. Add the powdered sugar and beat until well combined.
  15. Add the milk and vanilla and beat until creamy and spreadable. If the frosting is too thick, add a little more milk at a time until of desired creaminess. If the frosting is too thin, add a little more powdered sugar at a time until of desired thickness.
  16. Pipe some frosting onto the top of each cruffin and then immediate sprinkle the frosting with some rainbow sprinkles so they’ll stick.

Find it online: https://thebakermama.com/recipes/confetti-cruffins/