Flaky and buttery and covered with scrumptious cinnamon sugar, these Easy Cinnamon Sugar Cruffins take store bought crescent roll dough and turn it into breakfast magic.
Croissant, Meet Muffin
What do you get when you cross a croissant and a muffin? They’re not the punchline of a joke, friends. They’re delicious, delicious breakfast treats. These Easy Cinnamon Sugar Cruffins are like the love child of my two favorite breakfast pastries. Croissant meets muffin in one beautiful pastry. I always order the cruffin when we go to bakeries that have them. Over the years, they have become one of my favorite pastries.
Watch Me Make Easy Cruffins
Join me in the kitchen to make a batch of these scrumptious cinnamon sugar cruffins.
What is a Cruffin?
What’s a cruffin? A cruffin is a cross between a croissant and a muffin. Not to be mistaken for a puffin, a puff pastry muffin combo (also an adorable sea bird), or a biffin, a muffin made with biscuit dough. Though, both of those sound delicious! A cruffin takes crescent roll dough and bakes it up in a muffin pan.
Crescent Roll vs. Puff Pastry
What’s the difference between crescent roll and puff pastry? They’re both laminated doughs, but croissant dough contains yeast that makes them bake up puffy and light. Which is the texture we’re going for!
Why are you using store-bought dough? We actually made cruffins years ago with homemade dough (to replicate the famous ones at Dominique Ansel Bakery in NYC), but that was way too much work for every day baking. So, I created a quick recipe using canned crescent roll dough and here we are!
Delicious, Easy Cruffin Recipes
These beauties came about one day when I decided to play around with canned crescent roll dough. I mean, I feel like I’ve tapped out my creativity with canned cinnamon rolls (if you know, you know 😂). And this Easy Cruffins recipe turned out GREAT.
I was so thrilled with how amazing these turned out with so little effort and ingredients!
More Delicious and Simple Cruffin Recipes
Sweet or savory, it’s hard to deny the appeal of the cruffin! My Delicious and Simple Cruffin Recipes bake up easy with store bought crescent rolls and simple ingredients.
Cinnamon Sugar Cruffins Ingredients and Supplies?
Four ingredients. That’s all there is to it. Just some canned crescent roll dough, cinnamon, sugar, and of course, butter. And they come out flaky, buttery, and covered with delicious cinnamon sugar (with sugar and cinnamon throughout!).
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- 3 (8 ounce) cans of crescent roll dough or crescent dough sheets
- Butter, completely softened
- Granulated sugar
- Ground cinnamon
Supplies:
How to Make Easy Cinnamon Sugar Cruffins
- Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.
- On a lightly floured or sugared surface, roll out each sheet of crescent roll dough and pinch together the perforated lines. Use a rolling pin to roll each sheet of dough out until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are well blended back together.
- Spread a thin layer of the softened butter onto each sheet of dough.
- Add the sugar and cinnamon to a small bowl and whisk together to combine well. Reserve half of the cinnamon sugar to sprinkle on top of the cruffins after they have baked. Divide the remaining cinnamon sugar mixture amongst the three buttered sheets by sprinkling each sheet so it is covered completely in cinnamon sugar.
- Starting on the long end of the rectangle, roll up the dough into a tight log. Cut the log in half, giving you two shorter logs. Then cut each of those logs in half, lengthwise, to expose the cinnamon sugar layers within.
- Repeat with the other two rolled up sheets. When you’re finished, you should have 12 pieces.
- Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out.
- Place each wrapped piece in the greased muffin pan.
- Bake on the middle rack of the preheated oven for about 18-20 minutes, rotating the pan halfway through the baking time, until the cruffins are golden brown and crisp on top.
- Remove from the oven and let the cruffins set in the pan for a few minutes in the pan before removing and placing on a cooling rack set on a rimmed baking sheet.
- Immediately sprinkle each cruffin generously with the remaining cinnamon sugar mixture.
- Serve warm or at room temperature. Enjoy!!
How to Store Cinnamon Sugar Cruffins
Store cruffins in an airtight container at room temperature for up to 3 days. You can enjoy leftover cruffins at room temperature or reheat them in a toaster oven or 300°F oven for 3-5 minutes until heated through and crisp again on top. You can also reheat them in the microwave for about 15 seconds but they will be a softer texture when enjoyed.
To freeze cruffins, allow to cool completely. Then wrap them individually in plastic wrap and place in a freezer-safe resealable plastic bag or container to protect them from freezer burn. They will keep best in the freezer for up to 1 month.
To enjoy from frozen, I recommend letting them defrost, loosely covered, at room temperature. Place thawed cruffins on a baking sheet and reheat in a 350°F for 3-5 minutes until warmed through and crisp again on top.
If you make these Easy Cinnamon Sugar Cruffins, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Easy Cinnamon Sugar Cruffins
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 12 cruffins
Description
Flaky and buttery and covered with scrumptious cinnamon sugar, these Easy Cinnamon Sugar Cruffins take store bought crescent roll dough and turn it into breakfast magic.
Ingredients
- 3 (8 ounce) cans of crescent roll dough
- 1/2 cup butter, completely softened
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.
- On a lightly floured or sugared surface, roll out each sheet of crescent roll dough and pinch together the perforated lines. Use a rolling pin to roll each sheet of dough out until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are well blended back together.
- Spread a thin layer of the softened butter onto each sheet.
- Add the sugar and cinnamon to a small bowl and whisk together to combine well. Reserve half of the cinnamon sugar mixture to sprinkle on top of the cruffins after they have baked. Divide the remaining cinnamon sugar mixture amongst the three buttered sheets by sprinkling each sheet so it is covered completely in cinnamon sugar.
- Starting on the long end of the rectangle, roll up the dough into a tight log. Cut the log in half, giving you two shorter logs. Then cut each of those logs in half, lengthwise, to expose the cinnamon sugar layers within.
- Repeat with the other two rolled up sheets. When you’re finished, you should have 12 pieces.
- Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out.
- Place each wrapped piece in the greased muffin pan.
- Bake on the middle rack of the preheated oven for about 18-20 minutes, rotating the pan halfway through the baking time, until the cruffins are golden brown and crisp on top.
- Remove from the oven and let the cruffins set in the pan for a few minutes before removing and placing on a cooling rack set on a rimmed baking sheet.
- Immediately sprinkle each cruffin generously with the remaining cinnamon sugar mixture.
- Serve warm or at room temperature.
This recipe couldn’t be easier and it tastes like you slaved for hours. I will make this again and again. And boy! does your house smell fantastic. #TheBakerMamaRecipeChallenge
Hi, Amy! I am so happy you found it easy and yummy! I also love how my kitchen smells when they’re baking. Thank you for sharing! ❤️
Ooh these are yummy! I topped mine with a little icing glaze as well. Delicious!
#TheBakerMamaRecipeChallenge
Hi, Adrienne! A glaze sounds delicious! Thank you for sharing ❤️
A favorite at our house!
#bakermamarecipechallenge
So Yummy!😋
What a fun baking challenge.I ❤️ how they look. It’s a fast easy breakfast that looks like it took hours to make.
Thanks for sharing!😊
Hi, Lisa! I’m so glad the cruffins were fun for you to make! ❤️
#BakerMamaRecipeChallenge: My family LOVED this! As with all things he likes to eat, my son ate these with gusto; even though he said they were okay. My husband on the other hand, said that the Cruffins rivaled my scones! This from the man who asks for scones every weekend since we married twenty years ago! Now I guess, I’ll keep crescent roll dough as a staple ingredient in my kitchen! My mom, who lives with us now, ate two for breakfast and then two more before lunch! My take was that the Cruffins were good. I had a lot of trouble making these: a) my triangles kept separating, no matter how much pinching I did, b) the crescent dough was really sticky despite the “lightly flour,” which turned out to be enough flour to make it difficult to roll, and c) when I cut the dough, my cinnamon/sugar fell out because my dough wasn’t tightly rolled. Troubles aside, I managed to put the slices (that didn’t twist around my finger well,) in the muffin tin in a way to get the cinnamon/sugar layers to show nicely. And, well in this case, it was all the same going down and everyone was happy. I will be making this again, despite the challenges I had.
Hi Jill! Thank you so much for your thoughtful feedback. I’m so happy to hear y’all enjoyed them! Which brand of crescent dough did you use? I’m just curious if different brands happen to be stickier than others. I’m surprised your cinnamon sugar didn’t stick well to the butter and the stickiness of your dough, but I’m glad you were able to make it all work and that they baked up delicious. I hope y’all continue to enjoy them again and again!
Can these be assembled the night before and refrigerated, then baked before serving?
Hi Chris! That’s a great question! Yes, you definitely can! Just prepare each cruffin and go ahead and put them in the muffin pan. Cover the muffin pan well with plastic wrap to store in the refrigerator overnight. When you’re ready to bake them, remove the muffin pan from the refrigerator, uncover and let the cruffins set at room temperature for about 5 minutes while the oven preheats before baking them and proceeding with the recipe instructions. I hope this helps and that you enjoy!
Can these be frozen?
Hi, Donna! You bet! I would recommend letting them cool completely, wrapping them individually in plastic wrap and then placing them in a freezer-safe resealable plastic bag to protect them from freezer burn. They will keep best in the freezer for up to 1 month. To enjoy from frozen, I would recommend letting them defrost in the sealed bag at room temperature. Place the thawed cruffin on a baking sheet and reheat in a 350°F for 2-3 minutes until crisp again on top and warmed through. Hope this helps. Enjoy!
Can i use puff pastry
Hi, Maryann! Croissant dough contains yeast that makes them bake up puffy and light. You can make the recipe using puff pastry, but the outcome will not have the same texture! Hope this helps! Enjoy!
Loved these! I will definitely make them again!
Hi, Chris! So happy to hear it! I hope you keep on enjoying!