Cruffins

Cruffins are the perfect sweet cinnamon breakfast (or dessert) that you can throw together in under 30 minutes. These light and sweet cinnamon sugar pastries are fun to pronounce and fun to eat! Made with 4 simple ingredients, nothing can compare to this delightful and delicious cruffin recipe. 

What is a cruffin you ask? Well, it’s a cross between a croissant and a muffin, only the two best pastries known to man. So when you’re having those mornings facing the tough decision between which pastry to whip up, why not make both in one! 

Ingredients and Substitutions

• Puff Pastry – You’ll need two packages for this recipe, and each package comes with two sheets. To prevent the puff pastry from tearing, keep it in the fridge up until you need to use it. 
• White Sugar – This recipe calls for white sugar, but if you’d rather use brown sugar, the cruffins will have a heavier texture and more of a caramel flavor. 
• Ground Cinnamon – The sweet cinnamon sugar really makes this recipe, but if you want to explore by adding some different spices, try ½ a teaspoon of either ginger, cardamom, star anise, or coriander. 
• Salted Butter – You’ll want to make sure the butter is softened for easier use. If you don’t have salted butter you can use unsalted butter and mix in ⅛ of a teaspoon of salt to the butter or just leave it out. 

How To Make Cruffins

1. Start by preheating your oven to 400°F and spray your muffin pan with a non-stick spray and flour, or use muffin liners. Then, in a small bowl, pour in the sugar and cinnamon and whisk well. Go ahead and set aside 4 tablespoons of this cinnamon sugar to be used to sprinkle on the baked cruffins. 

Open up all four puff pastry sheets and lay them on a flat surface. Set two aside for the moment, these ones will be placed on top. 

2. Using a butter knife or offset spatula, spread the softened butter onto each of the bottom two puff pastry sheets.

3. Then divide the larger cinnamon sugar mixture in half and generously coat the top of the first two buttered pastry sheets, covering the whole surface.

4. Take the other two pastry sheets that were set aside and place them on top of the cinnamon sugar sheets, creating a sandwich. Then, use a pizza cutter to cut 6 equal strips from each sandwich.

5. Next roll each slice up, like a cinnamon roll, and make sure to pinch the ends so the rolls stay closed while baking. Place each roll into a muffin cup and bake them for about 15-18 minutes or until golden brown.

6. While they are warm, dip or sprinkle the cruffins in the remaining 4 tablespoons of cinnamon sugar, (or powdered sugar if you prefer) and serve!

Recipe Tips and Advice

Storage – Store these in an airtight container at room temperature for up to 3 days. You can also freeze them in a freezer bag for up to 2 months.

Supplies – Along with the usual utensils used for baking, you’ll also need a muffin pan and a pizza cutter for this recipe. 

Smaller Cruffins – This recipe makes fairly large cruffins, so if you want to make them smaller, you can cut the entire recipe in half if you prefer:

1. Roll out the puff pastry into a large rectangle and fill half of the pastry with the butter and cinnamon sugar mixture.
2. Take one of the sides of the rectangle and fold the pastry over so you now have a square and it makes a sandwich. 
3. Cut the pastry into 10 slices so that each slice has the fold at one end.
4. Roll and bake at 400°F for about 13-15 minutes or until golden brown.
5. Sprinkle the remaining cinnamon sugar while they are warm.

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