Have you heard of Cruffins? These Cinnamon Cruffins are full of cinnamon sugar spice with a crunchy, flaky pastry. They are perfect as a breakfast, snack, or dessert at any time of the day.
Do you love cinnamon? Then try our Cinnamon Donuts or our Cinnamon Meringue Cookies.
Cruffins are a cross between a croissant and a muffin. They are baked in a muffin tin and look like muffins, but they taste like croissants because they are made with puff pastry.
Why I Love This Recipe
- So easy to make because there is no dough to make
- Only a few ingredients needed
- Delicious and flaky
- Great for an easy dessert or for tea time
- Perfect for a lunch box treat
Helpful Items For This Recipe
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Wilton Perfect Results Premium Non-Stick Cupcake Pan, 12-Cup Muffin Tin
Cinnamon Sugar Cruffins Ingredients
Recipe Ingredients
Puff pastry packages – You need 4 sheets regardless if you roll it yourself or not. It needs to be thawed but cold still.
Granulated sugar – Use brown sugar instead of granulated sugar for a more caramel-flavored cruffin.
Ground cinnamon – Use a good quality cinnamon. I get mine from a spice merchant.
Salted butter – Softened. If you use unsalted butter, add ¼ teaspoon salt to the cinnamon sugar mixture you sprinkle onto the puff pastry before rolling it up. (after removing 3/4 cup for rolling after baking).
How To Make Cruffins
Preheat oven to 400 F and spray a standard 12-size muffin tin with cooking spray. *see note
In a small mixing bowl, combine the sugar and cinnamon. Remove 3/4 cup of the cinnamon sugar to use to roll the cooked cruffins in.
Lay out 2 sheets of your puff pastry horizontally (so the wider sides are on top and bottom) and spread the butter evenly between the 2 sheets. If you need to roll out your dough, make it 9.75” X 10.5” X 3/16”.
Sprinkle the portion of the cinnamon-sugar mixture that you didn’t set aside evenly over both pastry sheets. Place the other 2 sheets on top of the cinnamon sugar mixture.
Use a pizza cutter to cut each stacked sheet into 6 pieces. Roll each strip like a cinnamon roll and place it into the prepared muffin tin. Continue until your muffin tin is full and all strips are rolled.
Bake for 18-22 minutes until golden brown. Don’t underbake or the center won’t be cooked through. Remove from the oven and let cool for 3-5 minutes before removing from the tin.
Roll the warm cruffins around in the remaining cinnamon sugar mixture or sprinkle it on top. Enjoy fresh and warm.
Recipe Tips!
FAQs
I recommend baking spray that has flour in it for this recipe to ensure the cruffins don’t stick to the muffin tins. If you do not have this kind of spray, make sure to spray the tins extra well or grease and flour the muffin tin.
Use a lighter color muffin tin for best results. Dark metal may make your cruffins cook faster and darker on the outside.
Switch some of the cinnamon in this recipe for cardamom for a yummy change of taste.
For best results, thaw the puff pastry overnight in the fridge instead of a faster thaw from the freezer at room temperature.
This recipe can easily be halved to make 6 cruffins.
Store in an airtight container at room temperature for up to 3 days after fully cooled, or freeze for up to 2 months.
You can make these the night before all the way up to putting them in the muffin tin. Cover with plastic wrap and refrigerate. Preheat the oven and bake the same. You will need to bake them for a few minutes longer since it’ll be colder going into the oven.
The cinnamon sugar won’t stick to the sides of the cruffins unless they are still warm.
MORE RECIPES TO LOVE WITH CINNAMON?
One of my ultimate faves is a cinnamon roll. Here are those and some of our other favorite recipes using cinnamon.
Pin it HERE!!
Pin it HERE!!
Cruffins
Ingredients
- 2, 17.3 oz puff pastry packages 4 sheets thawed but cold still
- 1 ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
- 6 tablespoons salted butter softened *see note
Instructions
- Preheat oven to 400 F and spray a standard 12-size muffin tin with cooking spray. *see note
- In a small mixing bowl, combine the sugar and cinnamon. Remove 3/4 cup of the cinnamon sugar to use to roll the cooked cruffins in.
- Lay out 2 sheets of your puff pastry horizontally (so the wider sides are on top and bottom) and spread the butter evenly between the 2 sheets. If you need to roll out your dough, make it 9.75” X 10.5” X 3/16”.
- Sprinkle the portion of the cinnamon-sugar mixture that you didn’t set aside evenly over both pastry sheets. Place the other 2 sheets on top of the cinnamon sugar mixture. Use a pizza cutter to cut each stacked sheet into 6 pieces each. Roll each strip like a cinnamon roll and place into the prepared muffin tin. Continue until your muffin tin is full and all strips are rolled.
- Bake for 18-22 minutes until golden brown. Don’t underbake or the center won’t be cooked through.
- Remove from the oven and let cool for 3-5 minutes before removing from the tin. Roll the warm cruffins around in the remaining cinnamon sugar mixture or sprinkle it on top. Enjoy fresh and warm.
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