Quick Cinnamon Sugar Cruffins (Print Version)
# Ingredients:
→ Dough
01 -
1 can (approximately 225 g) refrigerated crescent roll dough or puff pastry, halal compliant
→ Filling
02 -
120 ml unsalted butter, melted
03 -
100 g granulated sugar
04 -
2 tablespoons ground cinnamon
05 -
1 teaspoon vanilla extract (optional)
06 -
Pinch of salt
# Instructions:
01 -
Preheat oven to 190°C. Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
02 -
Roll out crescent dough or puff pastry on a clean surface. If using crescent dough, pinch any perforated seams to form a single sheet; if using puff pastry, simply unfold into a rectangle.
03 -
In a small bowl, combine granulated sugar, ground cinnamon, and a pinch of salt. Stir until fully blended.
04 -
Evenly brush the surface of the dough with melted butter. Generously sprinkle the cinnamon sugar mixture over the entire buttered surface.
05 -
Starting from one long edge, tightly roll up the dough into a log. Using a sharp knife, slice the log into 12 equal pieces.
06 -
Place each rolled slice into the prepared muffin tin, gently coiling to fit if needed.
07 -
Bake for 20–25 minutes or until tops are golden brown and crisp. Rotate the tin if necessary for even browning.
08 -
Allow cruffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Notes:
01 -
For extra flavor, add vanilla extract to the melted butter before brushing on the dough.
02 -
Ensure even rolling and tightness of the log to achieve distinct, flaky layers.