Easy Cruffins Recipe (With Canned Croissant/Crescent dough)
User Reviews
5
Easy Cruffins Recipe (With Canned Croissant/Crescent dough)
Description
Easy Cruffins combine the convenience of canned croissant dough with a cinnamon sugar filling to create a flaky, layered pastry. The dough is cut into squares instead of individual triangles, then gently rolled thinner before being slathered with softened butter and sprinkled with a blend of white sugar, light brown sugar, and cinnamon. Rolling from the long edge traps the cinnamon sugar inside spiraled layers that crisp up during baking.
The cruffins bake in a muffin tray to give them a tall, muffin-like shape with a crisp exterior and tender layers within. Butter and cinnamon sugar meld during baking to form a sweet, aromatic crust around the soft, airy dough. The use of canned dough makes the process accessible without sacrificing texture.
These pastries can be enjoyed warm for a tender bite that highlights the cinnamon sugar and butter contrast or cooled as a sweet breakfast or afternoon snack. Preparing the dough squares gently and rolling them slightly thinner than originally sized helps achieve the desired texture without tearing.
The recipe notes advise adjustments based on specific dough brands and the importance of sealing any perforations. Using the suggested dough brands like Jus-Rol or Pillsbury ensures suitable dough size and consistency for this treat.
Ingredients
For the cruffins
- 5 tablespoons white sugar
- 5 tablespoons light brown sugar
- 2 tablespoons ground cinnamon
- 2 cans croissant dough or enough to give you 12 croissants. UK - Jus-Rol, USA - Pillsbury etc, or crescent dough
- 6 tablespoons butter roughly 90g/3 oz, softened
For rolling
- 10 tablespoons white sugar
- 1 tablespoon ground cinnamon
Instructions
Make the Cruffins
- Preheat the oven to 180C/350F.
- Lightly grease a 12-hole muffin tray with butter, oil or cooking spray.
- In a bowl, combine the white sugar, light brown sugar and cinnamon for the Cruffin filling. Set aside.
- Unroll the dough and cut it into squares along the perforated lines between each pair of triangles. In other words, instead of cutting into individual triangles, leave two triangles connected to form a square.
- On a lightly floured surface, gently roll out each square into a slightly larger rectangle.Aim for a rough measurement of 30cm x 25cm (12" x 9"). See note 1
- If you come across any large perforated holes in the dough, simply pinch them shut with your fingertips. It doesn't have to be perfect.
- Spread approximately a tablespoon of softened butter evenly over the entire square.
- Sprinkle two tablespoons (or as much as you like) of cinnamon sugar across the layer of butter.
- Starting from the long end of the rectangle, tightly roll the dough up into a log shape.
- Using a sharp knife, carefully slice the log lengthwise in half. Now, you should have two long halves, each revealing multiple layers of dough.
- With the revealed layers facing upwards, begin at one end and roll the strip into a tight spiral. As you approach the end of the spiral, tuck the loose end slightly underneath the ball to prevent the Cruffin from unravelling during baking.
- Gently place the spiral into a muffin hole, ensuring it sits neatly. Repeat the process for the remaining dough until you fill all 12 muffin holes.
- Place the Cruffins in the preheated oven and bake for 18-20 minutes or until the tops are golden brown, puffy and flaky.
- Let the Cruffins cool in the tin for 5 minutes. Carefully remove them by sliding a knife around the edges to loosen any sticky sugar that may have glued them to the sides.
Finishing touches
- In a bowl, combine the white sugar and ground cinnamon to roll the Cruffins in.
- While the Cruffins are still warm, roll them in the sugar mixture on all sides. Give them a light tap on the side of the bowl to remove any excess sugar.Enjoy fresh with a cup of tea or coffee.
Notes
- Roll the dough squares only slightly thinner than their original size to maintain integrity and texture.
- If using different brands or sizes of croissant dough, adjust rolling dimensions accordingly.
- Pinch any large holes shut in the dough to prevent filling leakage during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cruffins
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 343mg | 14% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 183IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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