Just three ingredients is all it takes to turn store-bought crescent rolls into scrumptious, irresistible Nutella Cruffins!
One Sweet Swirl
Friends, you probably already know about my devotion to Nutella. Creamy, chocolatey, and hazelnut-y… I’m hungry just thinking about it! You have also probably caught on to my ever-growing cruffin obsession. Plain cruffins! Raspberry Cream Cheese Cruffins! So this Nutella Cruffins recipe seemed like the logical step in my love for both Nutella and cruffins. And I love how they turned out! A couple of my kids still prefer the original recipe, but I gotta say, these aren’t too shabby!
What is a Cruffin?
What’s a cruffin? A cruffin is a cross between a croissant (or crescent roll) 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!
What’s the difference between crescent roll and puff pastry? Great question! They’re both laminated doughs, but crescent roll 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! My cruffin recipes include:
What is in a Nutella Cruffin?
Store-bought crescent roll dough, a jar of Nutella, and some sugar for sprinkling. That’s it! Three ingredients, one really delicious, ever so slightly decadent breakfast treat you’ll want to make again and again.
How to Make Nutella Cruffins
Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.
Roll out each sheet of the crescent roll dough using a pastry roller until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are blended back together. Spread about ¼ cup of Nutella onto each sheet.
Starting on the long end of the rectangle, roll up the dough into a log. Cut the dough in half, giving you shorter logs. Then cut each of those logs in half, lengthwise.
Repeat with the other two 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 rolled piece in the greased muffin pan.
Bake for about 18-20 minutes on the middle rack of the oven, rotating the pan halfway through the baking time. Remove from the oven and immediately remove the cruffins from the pan. Sprinkle each cruffin generously with the sugar and place them on a cooling rack. Serve warm or at room temperature.
Watch for More!
Step into the kitchen with me to make a batch of these heavenly Nutella Cruffins.
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More Nutella Recipes
With a creamy texture and rich chocolate-hazelnut flavor, Nutella transforms everyday baking into edible art. My 7 Favorite Nutella Recipes gather all that delicious goodness in one place. Enjoy!
If you make these Nutella 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,
Nutella Cruffins
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12
Description
Just three ingredients is all it takes to turn store-bought crescent rolls into scrumptious, irresistible Nutella Cruffins.
Ingredients
- 3 (8 ounce) tubes of crescent roll dough
- 3/4 cup Nutella (chocolate hazelnut spread)
- sugar, for sprinkling on top
Instructions
- Preheat the oven to 350°F.
- Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.
- 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.
- Spread about ¼ cup of Nutella onto each sheet.
- Starting on the long end of the rectangle, roll up the dough into a log.
- Cut the dough in half, giving you shorter logs.
- Then cut each of those logs in half, lengthwise.
- Repeat with the other two 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 rolled piece in the greased muffin pan.
- Bake for about 18-20 minutes on the middle rack of the oven, rotating the pan halfway through the baking time.
- Remove from the oven and immediately remove the cruffins from the pan.
- Sprinkle each cruffin generously with the sugar and place them on a cooling rack. Serve warm or at room temperature.
Exceptional! Crowd favorite….will definitely make again!
Hi, Suzanne! I’m so glad you enjoyed it!