Quick Cinnamon Sugar Cruffins

Quick Cinnamon Sugar Cruffins are my shortcut answer for when I need bakery-level pastries in under an hour. With just a can of dough and a swirl of cinnamon sugar, you can get flaky, golden cruffins that taste like they came straight from your favorite café. These are perfect for a cozy breakfast or a last-minute treat to impress guests.

I remember the first time I made these on a Sunday morning when I wanted something sweet but had zero time. Now, these are my go-to whenever my family asks for just-baked pastries and I do not want to fuss for hours in the kitchen.

Ingredients

• Crescent roll dough or puff pastry: Look for halal labels and choose dough that feels cold and not sticky for best results
• Unsalted butter: Choose high-quality butter because it builds rich flavor and browns the edges perfectly
• Granulated sugar: Pick finer textured sugar so it dissolves quickly and coats evenly
• Ground cinnamon: Use fresh cinnamon for the most intense aroma and flavor
• Vanilla extract: Optional but adds a deeper sweet note if you have it on hand
• Salt: A small pinch makes the sweetness pop

Step-by-Step Instructions

Prepare the Dough

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius and line a muffin tin with paper liners or lightly grease the cups. This keeps the cruffins from sticking while they bake.

Prepare the Dough:

Roll your dough out on a clean surface. If it is crescent dough, press the seams together gently to form a single sheet. Puff pastry can be unfolded straight from the package into a rectangle. Keep the dough cool and soft but not sticky.

Make the Cinnamon Sugar Mixture

Mix the Cinnamon Sugar:

Stir together sugar, cinnamon, and salt in a small bowl until the color looks uniform and the cinnamon is distributed evenly.

Brush with Butter:

Coat the entire surface of your dough sheet with melted butter using either a pastry brush or the back of a spoon. This helps every bite become golden and flavorful.

Sprinkle the Cinnamon Sugar:

Scatter the cinnamon sugar mixture all over the buttered dough. Pay attention to the corners so every slice ends up with lots of filling.

Roll and Shape the Dough

Roll the Dough:

Start at one edge and roll the sheet into a tight log shape. The tighter you roll the dough the better the flaky layers will look and taste.

Cut into Slices:

Use a sharp knife to slice your log into twelve equal pieces. Try to be as even as possible for consistent baking.

Arrange and Bake the Cruffins

Place in Muffin Tin:

Put each swirl into a muffin cup. If the slice is long you can coil it to make a tall spiral which gives the signature cruffin look.

Bake:

Slide the tin into your oven and bake for about twenty to twenty-five minutes. Look for a deep golden color on top.

Cool Slightly:

Let the cruffins cool in the pan for five minutes so they firm up and hold their shape. Then move them to a wire rack to finish cooling before serving.

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My favorite part of making cruffins is brushing on extra butter before rolling up the dough which makes every swirl so decadent. Nothing is better than the smell that fills the house while these bake. Once my son surprised me by waking up early to help roll the dough and now it feels like a little tradition.

How to Store Quick Cinnamon Sugar Cruffins

Let your cruffins cool completely and then keep them in an airtight container at room temperature for up to two days. For longer storage pop them into a freezer-safe bag and freeze for up to one month. To enjoy later just rewarm in the oven at a low temperature and they taste freshly baked.

Swapping Ingredients in a Pinch

If you cannot find crescent roll dough puff pastry is an excellent stand-in and actually gives a flakier texture. For a dairy free version swap in melted coconut oil instead of butter. If you want a different flavor mix cardamom or orange zest into the cinnamon sugar.

How to Serve Cinnamon Sugar Cruffins

Cruffins taste best slightly warm with a sprinkle of extra cinnamon sugar on top. Pair with strong coffee or tea for breakfast or serve as a brunch centerpiece with fruit and yogurt. I often cut them in half and spread a bit of jam or hazelnut spread for something extra indulgent.

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Cultural and Fun Facts

The cruffin blends the buttery layers of a croissant with the cozy spices of cinnamon rolls. It was first made famous in bakeries in Australia and the US as a trendy pastry mashup. Now it makes regular appearances at my breakfast table thanks to how simple and impressive it is.

Frequently Asked Questions

→ Can I use puff pastry instead of crescent dough?

Yes, both store-bought crescent roll dough and puff pastry create that flaky, layered texture typical of cruffins. Simply roll out and follow the same steps for flavorful results.

→ Do I need to add vanilla extract?

Vanilla extract is optional, but it enhances the aroma and overall flavor of the cruffins. Add it for a deeper, richer taste experience.

→ How do I prevent cruffins from sticking to the pan?

Line your muffin tin with paper liners or grease it thoroughly with non-stick spray to ensure the cruffins release easily after baking.

→ Can I prepare cruffins ahead of time?

These pastries are best enjoyed fresh, but you can shape and refrigerate them overnight. Bake just before serving to maintain flakiness and warmth.

→ Do cruffins need to be served warm?

While they are wonderful warm from the oven, cruffins can be enjoyed at room temperature. Reheat briefly for a fresh-from-the-oven taste.

→ Can I add fillings or toppings?

Try adding nuts, chocolate chips, or a cream cheese glaze to personalize your batch and add extra flavor or texture.