ADVERTISEMENT

ADVERTISEMENT

Cruffin

ADVERTISEMENT

Ingredients

  • 3 tubes (8 ounces each) refrigerated crescent roll sheets
  • 6 tablespoons unsalted butter, softened, divided
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

    • Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
    • Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (We used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)
    • Spread 2 tablespoons of softened butter evenly over each sheet of dough.
    • In a small bowl, whisk together the sugar and cinnamon.
  • Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later.
  • Starting on the long end of the dough sheet, tightly roll it up into a log.
  • Cut the log in half, creating two shorter logs.
  • Cut each of those shorter logs in half lengthwise, giving you four sections of dough.
  • Repeat with the remaining two sheets of dough. You will have 12 sections of dough.
  • Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.
  • Place into the prepared muffin tin. Repeat with the remaining 11 sections.
  • Bake for 18-20 minutes, or until golden brown.
  • Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!

ADVERTISEMENT

ADVERTISEMENT