Description
Delight in these Cinnamon Roll Cruffins, an irresistible hybrid of croissants and muffins that combines flaky layers with the sweet, spicy flavors of cinnamon rolls. Made from refrigerated crescent roll dough filled with a cinnamon-sugar butter spread, baked until golden, and topped with a creamy vanilla glaze, these cruffins make a perfect treat for breakfast or dessert.
Ingredients
Scale
For the Cruffins
- 3 tubes (8 ounces each) refrigerated crescent roll sheets
- 6 tablespoons unsalted butter, softened
- 1 cup (200 g) light brown sugar, packed
- 1 tablespoon ground cinnamon
For the Glaze
- 4 ounces cream cheese, softened
- ½ cup (62.5 g) confectioners’ sugar
- 1-2 tablespoons whole milk, as needed for consistency
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray a standard 12-cup muffin tin with nonstick spray and set it aside to prepare for the cruffins.
- Prepare Dough: On a lightly floured surface, roll out each refrigerated crescent roll sheet to about 12×16 inches. If your dough has perforations, pinch the seams tightly to seal the sheets, creating three separate solid dough sheets.
- Make Cinnamon Butter Mixture: In a small bowl, combine the softened unsalted butter, light brown sugar, and ground cinnamon until smooth and well mixed. This sweet paste will add the signature cinnamon roll flavor.
- Spread Mixture on Dough: Evenly spread one-third of the cinnamon butter mixture over each crescent dough sheet, ensuring full coverage for maximum flavor in every bite.
- Roll the Dough: Starting from the long edge, roll each sheet tightly into a log shape, forming three logs total.
- Slice the Logs: Cut each dough log in half crosswise. Then slice each half lengthwise to reveal the cinnamon layers, giving you four pieces per log and twelve pieces total.
- Form the Cruffins: With the cut, layered side facing outward, roll each dough piece into a tight swirl, tucking the end underneath to keep its shape. Place each rolled piece into the prepared muffin tin cups.
- Bake: Place the muffin tin in the preheated oven and bake the cruffins for 18–22 minutes until they turn golden brown and the tops are set. You may rotate the pan halfway through baking to ensure even cooking.
- Prepare the Glaze: While the cruffins bake, in a medium bowl, beat together the softened cream cheese, confectioners’ sugar, vanilla extract, and 1 tablespoon of milk. Add more milk as needed until the glaze reaches a smooth, drizzle-able consistency.
- Glaze and Serve: When the cruffins have cooled slightly but are still warm, drizzle or spread the cream cheese glaze over the top. Serve warm for the best gooey, flavorful experience.
Notes
- Ensure the butter in the cinnamon mixture is softened to easily spread over the dough.
- Pinching the crescent dough seams prevents filling leakage and helps maintain the swirl shape.
- You can substitute whole milk in the glaze with any milk alternative if desired.
- Leftover cruffins can be stored in an airtight container and reheated gently before serving.
- For extra crunch, sprinkle chopped nuts over the glaze before it sets.